1-First Step: Make the teriyaki sauce Start by whisking together the 2 tablespoons cornstarch and 1 cup water in a saucepan. Add the 1/3 cup brown sugar, 1/3 cup low-sodium soy sauce, 2 minced garlic cloves, 1 tablespoon rice vinegar, 1/2 tablespoon minced fresh ginger, 1 tablespoon honey, and 1/2 teaspoon sesame oil. Set the pan over medium heat and stir often. Let the sauce simmer until it thickens. It should coat the back of a spoon and look glossy, not watery. Then take it off the heat and let it cool completely before using it on the chicken. Cooling matters because warm sauce can start cooking the chicken too soon and can make the marinade less effective.

2-Second Step: Marinate the chicken Place the 2 pounds chicken thighs or breasts, cut into 1-inch cubes into a bowl or zip-top bag. Pour half of the cooled teriyaki sauce over the chicken and toss well so every piece gets coated. Save the other half for brushing later. Cover the chicken and chill it in the fridge for at least 30 minutes. If you have time, you can marinate it up to overnight. That gives the Grilled Teriyaki Chicken Skewers a deeper flavor. Try not to go too far past overnight, though, because the texture can turn mushy.

3-Third Step: Prep the skewers If you are using wooden skewers, soak them in water before cooking so they do not burn on the grill. This is a small step, but it really helps. Then thread the chicken onto 8 skewers, leaving a little space between each piece so the heat can move around the chicken. If you want to add vegetables, you can slide in chunks of bell pepper, onion, or pineapple between the chicken pieces. That is a nice way to turn these into mixed grill skewers. Just keep the pieces similar in size so everything cooks evenly.

4-Fourth Step: Grill over medium heat Heat the grill to medium. Place the skewers on the grates and cook for about 20 to 30 minutes total, turning every 3 to 4 minutes. This steady turning helps the chicken cook evenly and gives you those nice grill marks. During the last few turns, brush on the remaining sauce for extra shine and flavor. Keep an eye on the heat so the sauce does not burn. If the grill runs hot, move the skewers to a cooler spot for a minute or two.

5-Final Step: Check doneness and serve The chicken is ready when the internal temperature reaches 165°F. Use a meat thermometer to check the thickest piece on a skewer. Once cooked, move the skewers to a platter and let them rest for a few minutes. Top with sesame seeds and chopped green onions if you like. Serve these Grilled Teriyaki Chicken Skewers with steamed rice, cucumber salad, or noodles for a simple meal that feels complete. For a casual family dinner, I love serving them with rice so the sauce soaks right in.