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Ultimate Juicy Chicken Skewers Guide: Honey Garlic, Bang Bang, and Teriyaki

Close-up of three skewers loaded with juicy, caramelized chicken skewers, glistening with a dark glaze.
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Create memorable meals with these three versatile and juicy chicken skewer recipes. Learn simple techniques for perfect Honey Garlic, trending Spicy Bang Bang, and classic Grilled Teriyaki chicken skewers, suitable for grilling, baking, or air frying.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breast or thighs, cut into 1-inch cubes
  • 12–15 wooden or metal skewers (soak wooden ones in water for 30 minutes)
  • 1 Tbsp olive oil
  • Salt and black pepper to taste
  • For Honey Garlic Marinade: 1/2 cup honey, 1/4 cup soy sauce, 2 Tbsp rice vinegar, 2 cloves garlic (minced), 1 tsp grated ginger
  • For Bang Bang Sauce: 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 1 Tbsp sriracha (adjust for heat), 1 tsp garlic powder
  • For Teriyaki Glaze: 1/2 cup store-bought or homemade teriyaki sauce
  • Optional Vegetables: 1 red onion cut into chunks, 1 bell pepper cut into chunks

Instructions

  1. Prepare the Chicken: Place the cubed chicken in a large bowl. Divide the chicken into three equal portions for the three different flavor profiles.
  2. Make the Honey Garlic Marinade: Whisk together the honey, soy sauce, rice vinegar, minced garlic, and ginger. Pour over the first portion of chicken, toss to coat, and marinate for at least 30 minutes or up to 4 hours in the refrigerator.
  3. Make the Bang Bang Sauce: In a small bowl, combine the mayonnaise, sweet chili sauce, sriracha, and garlic powder. Whisk until smooth. Set aside half for drizzling later. Toss the second portion of chicken in the remaining half of the sauce.
  4. Prepare the Teriyaki Chicken: Toss the third portion of chicken with 1 Tbsp of olive oil, salt, pepper, and 1/4 cup of the teriyaki sauce. Reserve the rest of the teriyaki sauce for basting.
  5. Assemble Skewers: Thread the marinated chicken pieces onto the soaked skewers, alternating with vegetable chunks if using. For the Bang Bang and Teriyaki versions, you can thread the chicken only for simplicity.
  6. Cook the Skewers (Grill Method): Preheat your grill to medium-high heat (about 400°F). Lightly oil the grates. Grill the skewers for 10–15 minutes, turning every few minutes until the chicken is cooked through (internal temperature reaches 165°F). Baste the Teriyaki skewers with the reserved sauce during the last 5 minutes of cooking.
  7. Cook the Skewers (Oven Method): Preheat your oven to 400°F (200°C). Arrange the skewers on a baking sheet lined with foil. Bake for 18–22 minutes, flipping halfway. Baste Teriyaki skewers during the last 5 minutes.
  8. Cook the Skewers (Air Fryer Method): Preheat the air fryer to 375°F (190°C). Place skewers in a single layer (work in batches). Cook for 12–15 minutes, flipping halfway.
  9. Finish and Serve: Once cooked, remove the skewers from the heat. Drizzle the Bang Bang Chicken Skewers with the reserved sauce. Serve immediately.

Notes

  • For extra juicy chicken skewers, use chicken thighs instead of breasts.
  • You can prepare all three marinades and assemble the skewers a day ahead. Keep them covered in the refrigerator.
  • If you are making these for a party, serve the Bang Bang sauce on the side for dipping.

Nutrition

Find it online: https://tastethisplate.com/juicy-chicken-skewers-honey-garlic-bang-bang-teriyaki/