Teriyaki Chicken on a Stick will be a guaranteed crowd pleaser at your summer BBQ. Everyone will devour this delicious grilled chicken.
To make these Teriyaki Chicken Sticks, you start off by making a homemade teriyaki sauce and allow to chicken to marinate in the sauce, allowing it to get super juicy and soak up all that flavor. These Chicken Teriyaki Sticks will seriously be gone before your eyes, they are that good! For more delicious and easy recipe to make on the grill this summer check out this list of fabulous grilling ideas. They are such a fun recipe, it will become one of your favorite thing to eat.
MORE TERIYAKI RECIPES YOU MIGHT LIKE
Teriyaki Salmon Rice Bowls with Spicy Mayo | Instant Pot Teriyaki Chicken Sandwich | Teriyaki Sauce Marinade
What We Love About This Delicious Recipe
- Family Friendly: Your family will be drooling over these teriyaki chicken sticks.
- Makes Great Leftovers: You can enjoy leftover chicken over white rice or brown rice and vegetables. Save the remaining sauce and use over the rice.
- Summer BBQ: Teriyaki Chicken on a stick is the perfect finger food to enjoy during your summer barbecues. It is a big hit as this chicken offers maximum flavor.
Ingredient Notes for Chicken on Stick
- Chicken: You will need 2 lbs of boneless skinless chicken. Chicken thighs will work too.
- Soy Sauce: To make the teriyaki sauce, soy sauce is crucial in doing so. You could also use tamari.
- Brown Sugar: Brown sugar will add the sweetness when making the teriyaki sauce.
- Ginger: You will need fresh ginger that has been peeled in minced for this recipe for chicken on a stick.
- Garlic: Using freshly minced garlic will give the best flavor, but you can also use pre-minced jarred garlic as well.
- Honey: Any type of honey will work. I just used clover honey.
- Sesame Oil: Sesame oil will help to add a nutty flavor to the teriyaki sauce.
- Mirin: If you don’t have mirin, sherry vinegar will work as well.
- Cornstarch: Cornstarch is what will thicken up the mixture to turn into teriyaki sauce.
Equipment Needed for Chinese Chicken on a Stick
- Small Saucepan
- Small Bowl
- Knife
- Cutting Board
- Grill
- Wooden Skewers
How to Make Teriyaki Chicken on Stick
These are the basic steps for making Teriyaki Chicken on a Stick. Please refer to the recipe card below for more detailed instructions.
STEP 1: SOAK YOUR SKEWERS
It is important that you soak your bamboo skewers for at least 20 minutes before grilling Chinese chicken on a stick so that the skewers do not catch fire.
STEP 2: MAKE THE TERIYAKI SAUCE
In a small saucepan combine soy sauce, brown sugar, garlic, ginger, honey, mirin, and sesame oil to a boil. Then add your cornstarch slurry to the mixture, reduce heat and allow to simmer for 4 minutes and remove from heat. Allow the sauce to cool for at least 30 minutes.
STEP 3: PUT CHICKEN ON STICKS
Once your chicken has been marinating in the teriyaki sauce for at least 30 minutes, thread the chicken pieces on the wooden skewers.
STEP 4: GRILL TERIYAKI CHICKEN STICKS
Place the chicken teriyaki sticks on the grill and cook for about 3-5 minutes on each side until browned and the chicken is 160 degrees. Remove from grill and brushed with the reserved teriyaki sauce and serve!
Prep and Storage Tips for Teriyaki Chicken Sticks
HOW TO MAKE THIS RECIPE AHEAD OF TIME
To make this recipe ahead of time, make the teriyaki sauce prior and and allow chicken to marinate overnight.
HOW TO STORE THIS RECIPE
This recipe is best stored in airtight container in the fridge for up to 4 days.
HOW TO FREEZE THIS RECIPE
Remove chicken from stick and store in an airtight freezer bag from up to 3 months.
HOW TO REHEAT THIS RECIPE
To reheat this recipe, add to a microwave safe bowl and heat for 1.5 minutes or until hot.
Frequently Asked Questions for Chicken Teriyaki Sticks
Teriyaki Chinese chicken on stick is a dish made in Chinese-American restaurants, made from chicken breasts or thighs slathered in teriyaki sauce.
You can also make grilled bbq chicken on stick by marinating and brushing bbq sauce instead of teriyaki on the chicken.
This recipe can easily be doubled or halved, just increase or decrease ingredients proportionally depending on your desired yield.
Traditional Chinese chicken on a stick is mad with chicken thighs but this recipe uses chicken breast, you could either though.
Expert Tips for Making This Recipe
- When Grilling: When you are grilling about to make these grilled chicken teriyaki sticks, make sure to preheat your grill before putting your meat on it.
- Room Temperature: Don’t put cold meat on the grill, allow teriyaki chicken sticks to be at room temperature before grilling.
- Short cut tip: Make the chicken teriyaki sticks marinade in the sauce pan, allow it to cool and then marinade the chicken overnight for better flavor and to save time.
- More Sauce: Sometimes I like to make extra sauce to use on my rice or vegetables to enhance their flavor, so make more of this chicken marinade.
- Beef Teriyaki on a Stick: If you can use sub beef for chicken to make beef teriyaki on a stick.
- Grill with Pineapple Slices: Fresh Pineapple pairs perfectly with these teriyaki chicken kabobs, just alternate pineapple chunks with pieces of chicken.
- Metal Skewers: You can also use metal skewers for bamboo skewers in this great recipe.
- Top: Top chicken with sliced green onions or sesame seeds.
What to Serve with Chinese Chicken on a Stick
Did you try this recipe?
⭐ Click below to leave a review and rating! ⭐
Teriyaki Chicken on a Stick
Ingredients
- ½ cup soy sauce
- ¼ cup brown sugar
- 1 ½ teaspoons fresh ginger peeled and grated
- 3 cloves garlic minced
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 3 tablespoons mirin or sherry vinegar
- ¼ cup water
- 1 tablespoon cornstarch
- 2 pounds boneless skinless chicken, cut into chunks
Instructions
- If using bamboo skewers, soak skewers in water for at least 20 minutes. This will prevent the skewers from burning on the grill.
- In a small saucepan, combine the soy sauce, brown sugar, ginger, garlic, honey, sesame oil and mirin.
- Bring to a boil.
- In a small bowl, combine the water and cornstarch to form a slurry; Stir the slurry into the saucepan.
- Reduce heat and simmer for 4 minutes.
- Remove from heat and reserve 1/2 cup of the prepared sauce.
- Allow the sauce to cool for at least 30 minutes.
- Place chicken pieces in a zip top bag; Pour remaining Teriyaki Sauce over the chicken, seal the bag and refrigerate for 30 minutes.
- Thread chicken pieces on skewers and
- Place chicken skewers on grill and grill until well browned on one side, about 3-5 minutes.
- Turn chicken and grill another 3-5 minutes or until the internal temperature of the chicken reaches 160 degrees.
- Remove chicken from the grill and baste with reserved sauce.
Expert Tips
- When Grilling: When you are grilling about to make these grilled chicken teriyaki sticks, make sure to preheat your grill before putting your meat on it.
- Room Temperature: Don’t put cold meat on the grill, allow teriyaki chicken sticks to be at room temperature before grilling.
- Short cut tip: Make the chicken teriyaki sticks marinade, allow it to cool and then marinade the chicken overnight for better flavor and to save time.
- More Sauce: Sometimes I like to make extra sauce to use on my rice or vegetables to enhance their flavor, so make more.
- Beef Teriyaki on a Stick: If you can use sub beef for chicken to make beef teriyaki on a stick.
- Grill with Pineapple Slices: Fresh Pineapple pairs perfectly with these teriyaki chicken kabobs, just alternate pineapple chunks with pieces of chicken.
- Metal Skewers: You can also use metal skewers for bamboo skewers.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
Recipes You Might Have Missed
Get our best easy recipes delivered straight to your inbox.
Lovely recipe
Thanks