Teriyaki Chicken on a Stick

Teriyaki Chicken on a Stick is a simple and delicious recipe for a weeknight dinner or to serve at your next summer barbeque. The marinated chicken teriyaki skewers are grilled to perfection and have the perfect balance of sweet and tangy flavors.

Our favorite Chinese buffet restaurant closed down and they had the best Teriyaki Chicken on a Stick. The chicken had all of the sweet and tangy Asian flavors that made it one of the most popular dishes. Recreating that recipe at home was the best idea ever!

These days eating at home is more affordable and we can create our favorite take-out recipes like this Beef and Broccoli made in the crock pot, or baked honey garlic chicken. Chicken teriyaki was a huge hit with my family, so easy to make and was quick to grill to delicious tender juicy perfection.

Why You’ll Love This Recipe

• Flavor Explosion – The combination of juicy chicken marinated in a homemade sweet and savory teriyaki sauce is simply irresistible.
• Fun to Eat – Food on a stick is more fun to eat. It’s perfect for casual dining, cookouts, and parties.
• Versatile Preparation – this chicken recipe can be grilled, broiled, or even air-fried. This means you can prepare it with whatever means you have available.

Teriyaki Chicken on a Stick

Teriyaki chicken on a stick is simple to prepare, in fact the longest part of this recipe is waiting for the flavors of the chicken and sauce to meld, which can be from 30 minutes to 8 hours. That makes this a perfect recipe to prep in the morning and then grill when you get home from work. It’s almost just as easy to make as this one skillet chicken and broccoli recipe.

The marinade is a combination of soy sauce, spices, garlic, honey, and brown sugar. Ingredients most of us have in the pantry. If you don’t have them, you will be sleeping them on hand once you make this recipe.

What type of chicken is used for chicken on a stick?

The popular answer to this is boneless skinless chicken thighs and that is what I used in this recipe. But boneless skinless chicken breasts can be used or chicken tenders. If I am honest, I use whichever I have in the freezer or is on sale.

Can you freeze teriyaki chicken?

Yes, you can freeze this teriyaki chicken before you cook it or after it’s fully cooked and cooled.

To freeze before cooking: Mix up the marinade and pour into a resealable freezer-safe bag. Add the prepared chicken (cut into pieces if needed) and seal the bag, place it in the freezer for up to 3 months.

I like to label the bag with the name of the recipe, and basic how to cook instructions. Once you are ready to cook it, thaw it out the night before in the refrigerator and proceed as directed for your cooking method – no need to wait to marinate as it has been doing so in the freezer.

To freeze after cooking: Once the chicken is cooled, remove it from the skewers and store in a freezer-safe airtight container in the freezer for up to one month.

The cooked chicken kabobs will keep in the refrigerator for up to 4 days. Store in an airtight container.

Best Wooden Skewers for Grilling

I prefer to use metal skewers but also use wood skewers (bamboo works great). If you are using wood skewers, you will want to soak them in water 30 minutes before you are going to use them, otherwise, they will burn when you grill them.

Time-Saving Tips and Variations

Marinate the chicken for at least 30 minutes or up to 8 hours.

• If using bamboo skewers, soak them for 30 minutes before you use them so they don’t burn on the grill.
• Be sure to preheat your grill before putting your meat on it.
• Bring the chicken to room temperature before grilling or cooking – it will improve flavor and take less time to cook.
• Cut the chicken into equal-sized pieces to ensure even cooking.
• You can grill, oven-broiled, or air fry the chicken teriyaki sticks.
• If you like more sauce (like my family does), make a double batch of the marinade. Before adding it to the chicken, reserve one cup (instead of the 1/2 cup). The extra sauce is great over rice or grilled vegetables.
• Prefer beef? Substitute beef cubes for the chicken to make beef teriyaki on a stick. 

What to Serve with Teriyaki Chicken on a Stick

Grilled Maple Glazed Pineapple would be a great side for these teriyaki chicken kabobs. Grilled or roasted vegetables like zucchini or green beans are a delicious healthy side. Serve the chicken skewers over a bed of fried rice or white rice. I love using my rice cooker to make different types of rice like jasmine rice, basmati rice, or sticky rice.

Other take-out inspired recipes to try

This Sweet and Sour Pork recipe was one of the first I made as a newly married lady and it’s been on our menu for over 30 years. Another great pork recipe is this Instant Pot Pork lo Mein. If you’re short on time, this 30-minute spicy honey garlic shrimp and broccoli dish is perfect.

🥣Equipment

• cutting board
• knife
• gallon-sized resealable plastic bag
• small mixing bowl
• whisk
• measuring spoons and cups
• small saucepan
• metal skewers or bamboo skewers
• grill

📃Ingredients

• 2 pounds boneless skinless chicken thighs
• 1/4 cup light brown sugar
• 1/2 cup low-sodium soy sauce
• 1/4 cup rice wine vinegar
• 1/4 cup honey
• 2 teaspoons minced garlic
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground black pepper
• 1 tablespoon cornstarch
• sesame seeds

Directions

Cut the chicken thighs into equal-sized pieces and set aside. In a small bowl combine the brown sugar, soy sauce, rice wine vinegar, honey, garlic, ginger, and pepper. Reserve 1/2 cup of the marinade for later. Pour the rest of the marinade into a large ziplock bag and add the chicken pieces and combine. Refrigerate for at least 30 minutes and up to 8 hours.

About 30 minutes before you are ready to grill the chicken, remove the chicken from the refrigerator and allow it to come to room temperature. Also, if you are using bamboo skewers, this is the time to soak them for 30 minutes.

When it’s time to cook the chicken, preheat the grill to medium-high heat. Place chicken pieces onto the skewers, 3 – 4 pieces on each skewer. Grill the chicken thighs for about 5-7 minutes per side until the chicken reaches an internal temperature of 165 degrees.

While the chicken is cooking, mix the remaining sauce with the cornstarch in a small saucepan. Heat over medium-high heat, whisking constantly until the mixture has thickened.

Once the chicken is done, brush the sauce over the grilled chicken when and garnish with sesame seeds.

Other Cooking Methods for Chicken on a Stick

Whichever method you choose, you will follow the directions in the recipe card for marinating the chicken and preparing the sauce.

To cook in the oven: line a baking sheet with aluminum foil, spray with non-stick spray, and preheat the broiler. Place the chicken skewers on pan and brush with the glaze. Broil the skewers for 3 – 5 minutes per side, brushing with the glaze when you turn them. Check the skewers and broil for another 1 – 2 minutes if needed. Do a final brush with the remaining glaze and garnish with sesame seeds.

To Air Fry: You will need shorter wood skewers. Preheat the air fryer to 400 degrees for 10 minutes. Spray the air fryer basket with cooking spray. Place chicken skewers on the basket and brush with some of the sauce mixture. Cook for 12 -13 minutes total. Flip the skewers after halfway through cooking time and brush with more of the teriyaki sauce. Transfer the skewers to a plate and brush with the rest of the sauce and garnish with sesame seeds.

Printable Recipe Card

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