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To make teriyaki chicken meatball skewers, gather these key ingredients: - 1 pound ground chicken - 1/4 cup panko breadcrumbs - 1/4 cup green onions, finely chopped - 1 clove garlic, minced - 1 tablespoon ginger, grated - 2 tablespoons soy sauce (low sodium) - 1 tablespoon sesame oil - 1 tablespoon honey - 1 tablespoon rice vinegar - Salt and pepper to taste - Wooden skewers (soaked in water for 30 minutes) - Sesame seeds for garnish These ingredients come together to create juicy, flavorful meatballs. The ground chicken is a lean protein that absorbs the flavors well. Panko breadcrumbs give the meatballs a nice texture. If you want to take your skewers up a notch, consider adding: - Sliced bell peppers - Pineapple chunks These optional ingredients add sweetness and color. They grill beautifully and enhance the dish's flavor. When choosing your ingredients, freshness matters. Look for: - Lean ground chicken with no additives - Bright green onions with no wilting - Fresh ginger that is firm and fragrant For soy sauce, pick a low-sodium option. This helps control the salt level. Always choose high-quality honey and sesame oil for the best flavor. Fresh ingredients make your meal taste better and more vibrant. {{ingredient_image_1}} Start by heating your grill to medium heat. If you use wooden skewers, soak them in water for 30 minutes. This will stop them from burning. Make sure your grill grates are clean and well-oiled. This helps the meatballs cook evenly and not stick. In a large bowl, combine the following ingredients: - 1 pound ground chicken - 1/4 cup panko breadcrumbs - 1/4 cup green onions, finely chopped - 1 clove garlic, minced - 1 tablespoon ginger, grated - 2 tablespoons soy sauce (low sodium) - 1 tablespoon sesame oil - 1 tablespoon honey - 1 tablespoon rice vinegar - Salt and pepper to taste Mix all these well with your hands. It's fun to get your hands in there! Once mixed, shape the mixture into small meatballs about 1 inch wide. You should get 12 to 15 meatballs from this. Take your soaked skewers and thread the meatballs onto them. Leave a little space between each ball. This space helps them cook well. If you want, add slices of bell peppers or pineapple chunks between the meatballs. This adds flavor and color. Place the skewers on the grill. Cook them for 10 to 12 minutes. Remember to turn them halfway through. This way, they will cook evenly. Make sure the internal temperature reaches 165°F. To make the teriyaki glaze, mix equal parts soy sauce and honey in a small saucepan. Use about 3 tablespoons of each. Heat this over medium heat until it simmers. Cook for 3 to 5 minutes until it thickens a bit. During the last 2 minutes of grilling, brush the glaze over the meatballs. This makes them shiny and adds sweet flavor. After grilling, sprinkle sesame seeds on top for a nice finish. Enjoy your meal! Grilling chicken meatballs can be fun and tasty. Here are some easy tips: - Use soaked skewers: Soak wooden skewers in water for 30 minutes. This stops them from burning. - Preheat your grill: Make sure your grill is hot before cooking. This helps the outside get nice and charred. - Don’t overcrowd: Leave space between the meatballs on the skewers. This allows them to cook evenly. A great glaze makes your meatballs shine. Here’s how to get it just right: - Balance your sauce: Use equal parts soy sauce and honey. This mix gives a sweet and salty flavor. - Simmer gently: Cook your glaze over medium heat. Let it simmer for 3 to 5 minutes to thicken. - Glaze at the end: Brush the glaze on during the last two minutes of grilling. This helps it caramelize nicely. Making your dish look great is easy. Here are some fun ideas: - Use a large platter: Arrange the skewers in a neat row on a big plate. - Add colorful veggies: Place sliced bell peppers and pineapple around the skewers. This adds color and freshness. - Serve extra glaze: Put some teriyaki glaze in a small bowl for dipping. This makes it fun to eat! Pro Tips Use Fresh Ingredients: Fresh garlic and ginger will enhance the flavor of your meatballs significantly, making them more aromatic and delicious. Don’t Overcrowd the Skewers: Leaving space between meatballs allows for better heat circulation and even cooking, preventing any sogginess. Experiment with Vegetables: Adding bell peppers and pineapple not only adds flavor but also makes the dish colorful and visually appealing. Sauce Timing is Key: Brush the teriyaki glaze on during the last few minutes of grilling to achieve a sticky, caramelized finish without burning the sauce. {{image_2}} You can switch up the ground chicken for other proteins. Ground turkey works great. It has a mild taste and cooks similarly. If you want something different, try ground beef or pork. These can add more flavor. For a healthier option, use ground turkey or chicken breast. You can even make meatballs from plant-based proteins like lentils or chickpeas. These options are tasty and allow everyone to enjoy the skewers. Adding spices can elevate your meatballs. Try adding a pinch of cayenne for heat. Smoked paprika gives a nice depth. You can also use curry powder for an exciting twist. For marinades, use a mix of soy sauce and garlic. Let the meatballs soak for an hour before grilling. This helps the flavors blend well. You can even try adding a splash of lime juice for brightness. These enhancements make your skewers stand out at dinner. Vegetables add color and flavor to your skewers. Bell peppers are a classic choice. They grill nicely and become sweet. Zucchini and mushrooms are great options too. They soak up the teriyaki glaze well. Cherry tomatoes can add a burst of flavor. You can also use pineapple chunks for sweetness. Just grill the veggies alongside the meatballs. This makes each bite a little different and delicious. To keep your leftover skewers fresh, place them in an airtight container. You can also use plastic wrap. Make sure to cool them down to room temperature first. Store them in the fridge. They will last for up to three days. When you are ready to eat, preheat your oven to 350°F. Place the skewers on a baking sheet. Cover them with aluminum foil to keep them moist. Heat for about 10-15 minutes. You can also use a microwave. Heat them in short bursts of 30 seconds. This way, you keep the flavor intact without drying them out. If you want to save skewers for later, freeze them before cooking. Place uncooked skewers in a single layer on a baking sheet. Freeze until solid, then transfer them to a freezer bag. They can stay in the freezer for up to three months. When ready to cook, thaw them in the fridge overnight. Then grill as normal. This is a great way to have a tasty meal ready anytime! Yes, you can use ground turkey instead of ground chicken. Ground turkey has a similar texture and taste. It may be a bit leaner, so adjust the seasoning slightly. This swap works well for those looking for a healthier option. Grill the skewers for about 10-12 minutes. Turn them halfway through to cook evenly. The meatballs should be lightly charred and reach an internal temperature of 165°F. This ensures they are safe to eat and juicy. Several dipping sauces complement these skewers. Here are some tasty options: - Extra teriyaki glaze - Sweet chili sauce - Soy sauce with a splash of lime - Peanut sauce Choose one based on your taste or serve a few for variety! To make these skewers low-carb or keto-friendly, skip the panko breadcrumbs. You can use crushed pork rinds or almond flour instead. Also, serve with low-carb veggies like zucchini or bell peppers. This keeps the dish flavorful and in line with your diet goals. We covered how to make tasty teriyaki chicken meatball skewers. You learned about the main and optional ingredients. I shared step-by-step instructions to get perfect meatballs on the grill. I also gave tips for a great glaze and serving ideas. When you try this recipe, remember the variations and storage tips too. You can enjoy these skewers in many ways. With practice, you’ll impress everyone. Happy grilling!

Teriyaki Chicken Meatball Skewers

Delicious grilled chicken meatballs glazed with teriyaki sauce, perfect for skewering and grilling.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Japanese
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 pound ground chicken
  • 0.25 cup panko breadcrumbs
  • 0.25 cup green onions, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons soy sauce (low sodium)
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • to taste salt and pepper
  • as needed wooden skewers (soaked in water for 30 minutes)
  • for garnish sesame seeds
  • optional sliced bell peppers and pineapple chunks for grilling

Instructions
 

  • Preheat your grill or grill pan over medium heat. If using wooden skewers, make sure they are soaked in water to prevent burning.
  • In a large bowl, combine the ground chicken, panko breadcrumbs, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, honey, rice vinegar, salt, and pepper. Mix until all ingredients are well incorporated.
  • Shape the mixture into small meatballs, about 1 inch in diameter. You should have about 12-15 meatballs.
  • Thread the meatballs onto the soaked skewers, leaving a small gap between each ball to allow for even cooking. If desired, you can alternate the meatballs with sliced bell peppers or pineapple chunks for added flavor.
  • Place the skewers on the preheated grill and cook for about 10-12 minutes, turning halfway through, until the chicken is cooked through and lightly charred on the outside (internal temperature should reach 165°F).
  • In a small saucepan over medium heat, combine equal parts soy sauce and honey (about 3 tablespoons each). Bring to a simmer and let it cook for 3-5 minutes, until slightly thickened.
  • During the last 2 minutes of grilling, brush the teriyaki glaze over the meatballs on the skewers, allowing the glaze to caramelize.
  • Remove the skewers from the grill and sprinkle with sesame seeds for garnish.

Notes

Serve with additional teriyaki glaze on the side for dipping.
Keyword chicken, grilling, meatballs, skewers, teriyaki