Teriyaki Chicken on a Stick is made with tender pieces of chicken marinated teriyaki sauce, boasting a delightful balance of sweet and savory notes that will make your taste buds happy.
Skewered to perfection and grilled to a beautiful golden-brown, these juicy bites are not only visually appealing but also brimming with an explosion of flavors in every bite. Whether you’re hosting a party, enjoying a cozy family dinner, or simply craving a delicious snack, our teriyaki chicken is guaranteed to elevate your culinary experience to new heights!
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Ingredients
This is a quick overview of the ingredients that you need to make this recipe. You can find the full list of ingredients and amounts in the recipe card at the bottom of this post.
- boneless skinless chicken thighs
- teriyaki sauce
- minced garlic
- sesame oil
- lemon juice only
- brown sugar
- Black and white sesame seeds for garnish
See the recipe card for quantities.
How to Make This Teriyaki Chicken on a Stick Recipe
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
Cut the chicken into long strips. Then mix the teriyaki sauce, sesame oil, lemon juice, and brown sugar until combined.
Place the chicken in the casserole dish and pour the marinade over the chicken. Then cover with plastic wrap and store in the fridge for at least 2 hours.
Thread the chicken strips onto the bamboo skewers and place them on a parchment paper-lined or aluminum foil baking sheet.
Bake in a 450-degree preheated oven for 20 to 24 minutes. Filling and basting halfway through. Garnish with sesame seeds if desired.
Hint: Right before you serve these kabobs baste them again with the leftover juices on the pan for even more flavor.
Variations
- Spicy Teriyaki: Amp up the heat by adding some crushed red pepper flakes or a dash of Sriracha sauce to the teriyaki marinade, giving your chicken skewers a fiery kick.
- Pineapple Teriyaki: Bring a touch of tropical sweetness by alternating chunks of chicken with fresh pineapple pieces on the skewers. The fruity contrast will complement the savory teriyaki flavor beautifully.
- Teriyaki Veggie Skewers: Make it a complete meal by threading colorful vegetables like bell peppers, onions, cherry tomatoes, and zucchini between the chicken pieces. The grilled veggies will add an extra layer of flavor and texture.
- Sesame-Crusted Teriyaki: Sprinkle some toasted sesame seeds over the marinated chicken before grilling. The seeds will add a delightful crunch and nutty aroma to your skewers.
- Teriyaki Chicken Meatballs: Transform your teriyaki chicken into juicy meatballs by combining ground chicken with teriyaki sauce and other seasonings. Skewer and grill the meatballs for a fun twist on the classic dish.
You will love this Instant Pot Teriyaki Chicken recipe too!
Equipment
- Casserole dish
- Sharp Knife or Kitchen Shears
- Rimmed large baking dish
Storage
Leftovers – Properly storing leftover chicken is essential to maintain its taste and freshness. Transfer the skewers to an airtight container or wrap them in aluminum foil, ensuring that they’re well-sealed. Refrigerate the leftovers within two hours of cooking and consume within 3-4 days.
Reheating: To reheat your teriyaki kabobs, you have several options:
- Oven: Preheat your oven to 350°F (175°C). Place the skewers on a baking sheet lined with aluminum foil or parchment paper. Cover the skewers lightly with foil to prevent them from drying out. Reheat for 10-15 minutes or until the chicken is heated through.
- Grill: If you prefer to retain the smoky flavor, preheat your grill to medium heat. Place the skewers on the grill, turning them occasionally for even heating. Heat for about 5-7 minutes or until warmed through.
- Microwave: Remove the chicken from the skewers and place it on a microwave-safe plate. Cover with a microwave-safe lid or another plate, leaving a small gap for steam to escape. Heat at 50% power for 1-2 minutes, checking the temperature and stirring as needed. Be cautious not to overcook, as this may result in dry chicken.
Freezing – teriyaki skewers can be frozen for longer storage. Allow the skewers to cool completely, then wrap each skewer individually in plastic wrap or aluminum foil. Place the wrapped skewers in a freezer-safe airtight container or heavy-duty freezer bag. Label the container with the date and contents, and freeze for up to 3 months.
When you’re ready to enjoy your frozen chicken kabobs, thaw the skewers overnight in the refrigerator. Then, follow the reheating instructions above to bring them back to their delicious, tender state.
Pro Tips
- Marinate longer: For maximum flavor, marinate the chicken for at least 2 hours or, even better, overnight. This will allow the teriyaki sauce to fully penetrate the chicken, resulting in a more flavorful and tender dish.
- Use quality ingredients: Opt for high-quality, fresh chicken and a good soy sauce as the base of your teriyaki marinade. The quality of your ingredients can make a significant difference in taste.
- Soak wooden skewers: If you’re using wooden skewers, soak them in water for at least 30 minutes before threading the chicken. This will prevent them from burning during the grilling process.
- Uniform size: Cut the chicken into uniform-sized pieces to ensure even cooking. Consistent sizing helps prevent overcooking or undercooking some pieces.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
Boneless, skinless chicken thighs or breasts are the most common choices for making this easy recipe. Chicken thighs tend to be juicier and more flavorful, while chicken breasts are leaner and slightly healthier.
For best results, marinate the chicken for at least 2 hours or, ideally, overnight. This will allow the teriyaki sauce to fully infuse the chicken, resulting in a more flavorful dish.
Traditional teriyaki sauce contains soy sauce, which is not gluten-free. However, you can make a gluten-free version by using tamari or a certified gluten-free soy sauce in your marinade.
Recipe Card
Want to make this delicious recipe? Print the recipe card below, or pin it so that you can come back to it later.
Teriyaki Chicken on a Stick
Equipment
- sharp knife or kitchen shears
- Casserole Dish
- rimmed baking sheet
Ingredients
- 2 pounds boneless skinless chicken thighs
- ½ teaspoon minced garlic
- 1 ½ cups teriyaki sauce
- 6 tablespoons sesame oil
- 1 lemon juice
- 1 tablespoon brown sugar
- Black and white sesame seeds for garnish (optional)
Instructions
- Using kitchen shears or a knife, cut through the middle of the length of each chicken thigh to create two long strips. (This step can be done before or after marinating if you are short on time.)
- Place the chicken thighs into a casserole dish.
- Mix the teriyaki sauce, sesame oil, minced garlic, lemon juice, and brown sugar until well blended. Pour the sauce over the chicken. Cover the casserole dish and refrigerate at least 2 hours to overnight.
- When ready to cook, preheat the oven to 450 degrees. Prepare a large rimmed baking sheet with parchment paper or aluminum foil.
- Thread the chicken thighs on bamboo skewers. Two chicken thighs will fit on each strip. Discard the remaining marinade.
- Place the chicken skewers on the prepared baking sheet. Bake for 20 to 25 minutes, flipping halfway and basting in the juices.
- Prior to serving, brush the skewers with any remaining pan juices