Teriyaki Chicken on a Stick

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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.

Prep Time30

Cook Time10

Total Time40

Course: Appetizer, Dinner

Cuisine: American

Keyword: chicken teriyaki, chicken teriyaki skewers, teriyaki chicken, teriyaki chicken on a stick

Servings: servings

Calories: 419kcal

Author: Lisa Kerhin

Equipment

cutting board
knife
small bowl
whisk
measuring cups and spoons
small saucepan
grill

Ingredients

2 pounds boneless, skinless chicken thighs
¼ cup light brown sugar
½ cup low-sodium soy sauce
¼ cup rice wine vinegar
¼ cup honey
2 teaspoons minced garlic
½ teaspoons ground ginger
½ teaspoon ground black pepper
1 tablespoon cornstarch
sesame seeds

Instructions

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.

Notes

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.

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