Uploaded January 2025 | Updated September 2026, 2 weeks ago
These are the best ever Chicken Teriyaki Skewers made on the new Weber Searwood XL 600 Wood Pellet Grill by our Ambassador Nicole Keshishian of KaleJunkie.
Best Ever Teriyaki Chicken Skewers
Serves 4
Teriyaki Sauce:
3 tb cornstarch
1 1/2 cups water
1/3 cup brown sugar (or coconut sugar)
1/2 cup soy sauce *low sodium recommended
4 cloves garlic minced
2 tb rice vinegar
1 tb ground ginger
2 tb honey
1 tb sesame oil
3 lbs chicken thighs, cut into 1” cubes
8 skewers, soaked in water for at least 30 minutes so they don’t burn
Garnishes:
1 bunch chives, chopped
2 tb sesame seeds
Instructions:
First, make the teriyaki sauce. Add cornstarch and water to a small bowl and whisk well. Add the cornstarch mixture to a small sauce pan along with the remaining ingredients to a sauce pan. Bring the sauce to a simmer. Whisk until the sauce lightly thickens. Remove from the heat and let cool completely. I recommend placing the sauce pan in the refrigerator to expedite. Cut chicken into 1” cubes and toss with 1/2 of the teriyaki sauce, reserving the rest for basting and dipping later. Let marinate in the sauce for at least 30 minutes or overnight. Place the chicken cubes on the skewers. Turn on your grill preheat to 350F. Once the grill reaches temperature, place skewers on grill turning them every 3-4 minutes until internal temp is 165 degrees or roughly about 20-30 minutes. At about the 15 minute mark, baste skewers with some of the remaining teriyaki sauce. Remove skewers from grill and garnish with chopped chives and sesame seeds. Serve with rice or choice of veggies.
Full Recipe: kalejunkie.com/ultimate-grilled-teriyaki-chicken-skewers
Shop Weber Searwood: weber.com/US/en/searwoodpelletgrill.html
🚨 Subscribe to Our YouTube Channel 🚨
youtube.com/user/GrillwithWeber
These are the best ever Chicken Teriyaki Skewers made on the new Weber Searwood XL 600 Wood Pellet Grill by our Ambassador Nicole Keshishian of KaleJunkie.
Best Ever Teriyaki Chicken Skewers
Serves 4
Teriyaki Sauce:
3 tb cornstarch
1 1/2 cups water
1/3 cup brown sugar (or coconut sugar)
1/2 cup soy sauce *low sodium recommended
4 cloves garlic minced
2 tb rice vinegar
1 tb ground ginger
2 tb honey
1 tb sesame oil
3 lbs chicken thighs, cut into 1” cubes
8 skewers, soaked in water for at least 30 minutes so they don’t burn
Garnishes:
1 bunch chives, chopped
2 tb sesame seeds
Instructions:
First, make the teriyaki sauce. Add cornstarch and water to a small bowl and whisk well. Add the cornstarch mixture to a small sauce pan along with the remaining ingredients to a sauce pan. Bring the sauce to a simmer. Whisk until the sauce lightly thickens. Remove from the heat and let cool completely. I recommend placing the sauce pan in the refrigerator to expedite. Cut chicken into 1” cubes and toss with 1/2 of the teriyaki sauce, reserving the rest for basting and dipping later. Let marinate in the sauce for at least 30 minutes or overnight. Place the chicken cubes on the skewers. Turn on your grill preheat to 350F. Once the grill reaches temperature, place skewers on grill turning them every 3-4 minutes until internal temp is 165 degrees or roughly about 20-30 minutes. At about the 15 minute mark, baste skewers with some of the remaining teriyaki sauce. Remove skewers from grill and garnish with chopped chives and sesame seeds. Serve with rice or choice of veggies.
Full Recipe: kalejunkie.com/ultimate-grilled-teriyaki-chicken-skewers
Shop Weber Searwood: weber.com/US/en/searwoodpelletgrill.html
🚨 Subscribe to Our YouTube Channel 🚨
youtube.com/user/GrillwithWeber
