Teriyaki Chicken on a Stick

two chicken teriyaki on a stick skewers on a top of a bed of rice on a plate.

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This Teriyaki Chicken On A Stick recipe is a great way to satisfy for takeout craving without having to pay the high prices. Tender chicken roasted on wooden skewers makes this a great meal or appetizer.

Prep Time15

Cook Time20

Marinade Time2

Total Time2 35

Course: Main Course

Cuisine: Asian

Servings: Servings

Calories: 377kcal

Author: Wendy

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

Notes

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition