Teriyaki Chicken Skewers perfectly charred on the grill. The sauce is sugar free and are a healthier version using agave nectar or honey with extra sauce used for dipping. It’s so easy to make and is so much better for you than any bottled sauces you can buy.

Grilled teriyaki chicken skewers with a side of teriyaki sauce

Everyone loves chicken skewers (or kabobs). With the New Year well underway, resolutions are already out the window because no one wants to eat bland food. Well, let me tell you, there’s nothing bland about these Teriyaki Chicken Skewers. We could all use a little less sugar in our lives. This recipe for teriyaki chicken skewers is healthy, but not lacking in flavor.

Teriyaki sauce can sometimes be an overly sweet, full of sugar sauce. Adapted from Gwyneth Paltrow’s It’s All Good cookbook, this teriyaki sauce is actually good because of the ingredients.

A closeup showing the charred chicken and golden sauce

The ingredients in the sauce are very different than the usual teriyaki sauce, but it is just as good. With a balsamic vinegar base, sweetness from honey, or agave, fresh ginger, red miso and rice vinegar. Some of these ingredients have detoxing properties, so you can eat, guilt-free.

The recipe starts with boneless skinless chicken breasts. They are cut into 3 x 1 inch strips, marinated in the teriyaki sauce, put onto skewers and grilled, either on an outdoor grill, or a grill pan on the stove top.

Perfect grill marks all over the chicken kabobs served with a side of edamame

Great appetizers for cocktail parties, get togethers or just to watch the game on a fun Sunday afternoon. I made these for a lovely lunch last week along with a shaved carrot fennel salad with ginger dressing and charred edamame with togarashi.

An angled white bowl filled with charred edamame
Yield: 4

Teriyaki chicken skewers

Teriyaki chicken skewers piled up and ready to be eaten, sprinkled with black sesame seeds

Chicken skewers are marinated in a healthy teriyaki sauce, then grilled to perfection.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 1/2 cup (118 ml) balsamic vinegar
  • 1/2 cup (118 ml) honey or agave
  • 1 1/2 teaspoons fresh ginger, grated
  • 1 1/2 teaspoons red miso
  • 1 1/2 teaspoons rice vinegar
  • Pinch salt of salt to taste
  • Small pinch of black pepper
  • 4chicken breasts, cut into 3 x 1 inch strips


  1. To a small saucepan add the balsamic vinegar, agave and ginger. Simmer for 10 minutes. Stir in the miso, mirin, salt and pepper. Allow the sauce to cool.
  2. Take half the sauce and marinate the chicken for 1 hour or up to overnight.
  3. Preheat grill.
  4. Divide the chicken pieces between 4 skewers. Grill until even cooked on all sides. Serve with extra sauce for dipping.

Nutrition Information



Serving Size


Amount Per Serving Calories 12Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 258mgCarbohydrates 2gFiber 0gSugar 2gProtein 0g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.