Grilled Chicken Teriyaki Skewers with Miso Ranch


A delicious recipe for teriyaki chicken skewers. If "teri" means "shine," and "yaki" refers to grilling, then these chicken skewers are the perfect example of teriyaki. Marinated in soy sauce, sake, and mirin, the chicken is grilled to sweet, smoky perfection and dipped in a refreshing, herby miso "ranch" sauce that'll send your summer cookout guests into a frenzy. The only bottles not invited to this party are bottled teriyaki sauces! Garnish with sesame seeds if desired.

Prep Time:
30 mins
Cook Time:
15 mins
Additional Time:
2 hrs
Total Time:
2 hrs 45 mins


  • 12 bamboo skewers

Chicken Skewers:

  • 2 pounds skinless, boneless chicken thighs

  • ½ cup soy sauce

  • ½ cup sake

  • cup mirin (Japanese sweet wine)

  • ¼ cup brown sugar

  • 2 tablespoons minced green onions

  • 2 teaspoons finely grated ginger

  • 1 tablespoon vegetable oil

Miso Ranch Dressing:

  • ¾ cup mayonnaise

  • cup buttermilk

  • ¼ cup sour cream

  • 1 tablespoon white miso paste, or to taste

  • 1 tablespoon minced green onion

  • 1 clove garlic, crushed

  • 1 tablespoon finely chopped fresh tarragon

  • 1 tablespoon finely chopped fresh dill

  • 1 tablespoon finely chopped fresh chives

  • freshly ground black pepper to taste

  • 1 pinch cayenne pepper


  1. Soak bamboo skewers in water.

  2. Prepare the chicken skewers: Cut chicken thighs in half lengthwise along the creases and halve the thicker portions to get 3 or 4 pieces each. Place chicken in a bowl. Pour in soy sauce, sake, mirin, brown sugar, green onions, ginger, and oil. Toss by hand until well combined and brown sugar is dissolved. Cover top in plastic wrap and marinate in the refrigerator for 2 to 6 hours.

  3. Make the dressing: Combine mayonnaise, buttermilk, sour cream, and miso in a bowl. Add green onion, garlic, tarragon, dill, and chives. Season with black pepper and cayenne. Whisk dressing until thoroughly combined.

  4. Thread chicken pieces onto skewers. Strain marinade into a saucepan and bring to a boil to make the glaze.

  5. Preheat a grill for medium-high heat. Grill skewers, basting with some of the reserved marinade, until meat firms up and springs back to the touch, 4 to 5 minutes per side.

  6. Serve skewers next to the miso ranch dressing and brush with reserved glaze.

    close up view of Grilled Chicken Teriyaki Skewers with Miso Ranch served with sauce in a bowl, garnished with green onions, on a white platter
    Chef John

Chef's Notes:

Substitute crème fraiche or yogurt for the sour cream if desired.

Try to avoid an extra-long marination, especially for such small chunks. The meat will cure in the sweet, salty mixture, which can give it an odd texture once cooked and make it easier to fall apart.

Nutrition Facts (per serving)

280 Calories
19g Fat
10g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 280
% Daily Value *
Total Fat 19g 24%
Saturated Fat 4g 20%
Cholesterol 54mg 18%
Sodium 788mg 34%
Total Carbohydrate 10g 3%
Dietary Fiber 0g 1%
Total Sugars 8g
Protein 14g
Vitamin C 1mg 5%
Calcium 31mg 2%
Iron 1mg 6%
Potassium 181mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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