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Baked teriyaki chicken skewers on a platter..
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4 from 4 votes

Baked Teriyaki Style Chicken Skewers

These Baked Teriyaki Style Chicken Skewers, made with soy sauce and pantry staples are topped with a flavorful sprinkle for an easy weeknight dinner!!!
Prep Time15 mins
marinating2 hrs
Total Time15 mins
Course: main dish
Cuisine: Asian
Servings: 4 servings
Calories: 422kcal


  • cup packed light brown sugar
  • cup mirin
  • cup low sodium soy sauce
  • ¼ cup unseasoned rice vinegar
  • 1 ½ pounds boneless skinless chicken breasts or thighs
  • 2 Tablespoons vegetable oil
  • Sprinkle:
  • 2 Tablespoons toasted sesame seeds
  • 1 Tablespoon minced spring onions
  • 1 teaspoon red chili flakes
  • grated zest of 1 orange


  • In a small saucepan combine the soy sauce, vinegar, mirin and brown sugar. Stir to combine. Remove ¼ cup of mixture and add to a large ziplock bag.
  • Thinly slice the breasts or thighs into one inch wide strips. Add to the bag with the marinade and massage the marinade into the chicken.
  • Chill for 2 to 12 hours.
  • Soak 8 to 10 bamboo skewers in water.
  • Combine the sprinkle ingredients in a small bowl and set aside.
  • Bring remaining marinade to a boil over medium high heat. Cook until the liquid is reduced by half and is slightly thickened.
  • Line a sheet pan with foil. Place a baking rack on top and brush with the oil. Set aside.
  • Remove the skewers from the water. Thread 2 strips of chicken onto the skewers, folding and compressing the chicken strips to form a compact shape.
  • Brush the skewers with the glaze.
  • Broil the skewers for 3 - 5 minutes per side, brushing with the glaze.
  • Check the skewers and broil for another 1 - 2 minutes if needed.
  • Brush the skewers with the remaining glaze and sprinkle with the sesame seed mixture.


Calories: 422kcal | Carbohydrates: 29g | Protein: 40g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 107mg | Sodium: 956mg | Potassium: 727mg | Sugar: 22g | Vitamin A: 165IU | Vitamin C: 0.2mg | Calcium: 66mg | Iron: 2.1mg