Teriyaki Chicken on a Stick Recipe

a square photo of teriyaki chicken kabobs on a stick.

Print Recipe

5 from 1 vote

Teriyaki Chicken on a Stick Recipe

This Teriyaki Chicken Skewers Recipe is an easy recipe with a fresh ginger homemade teriyaki sauce, so delicious!

Prep Time10

Cook Time10

Marinating Time1

Total Time1 20

Course: Appetizer, Main Course

Cuisine: Japanese

Servings:

Calories: 119kcal

Author: Paige

Cost: $15-$25.00

Equipment

measuring cups and spoons
wooden skewers
Medium Saucepan
small bowl

Ingredients

½ cup water
¼ cup soy sauce
2 tablespoons brown sugar
1 tablespoon honey
2 teaspoons freshly grated ginger or ½ teaspoon ground ginger
2 cloves garlic, crushed or ½ teaspoon ground garlic
2 teaspoons sesame oil
1 tablespoon cornstarch
1 tablespoon water
1-1¼ pounds Chicken Breasts or tenders
¼ cup Italian Parsley or other greens to garnish, optional
8 Wooden skewers, 10" size, soaked in water for 15 minutes before cooking
2 tablespoons Olive Oil for cooking

Instructions

Start by making the marinade using a medium-sized saucepan. Add the water, soy sauce, brown sugar, honey, ginger, garlic and sesame oil, mix this together over medium heat with a whisk or spoon to combine. Let the mixture simmer for 2 minutes.
In a small bowl, make a "slurry" by mixing the cornstarch and water together with a fork, then slowly add it to the simmering soy sauce mixture while you whisk. This will thicken the sauce immediately into a glaze.
Take off the heat and set aside to cool.
This recipe works well with chicken tenders which you can use as is, or if using chicken breasts, cut in half horizontally and then in 2" strips to make 6-8 pieces.
in a medium-sized bowl, add the chicken. Reserve ⅓ cup of the teriyaki sauce to use for basting and dipping, add the rest to the raw chicken, cover it and refrigerate it for at least an hour, and preferably longer or overnight.
Soak the skewers in a pan of shallow water (or a clean sink) for at least 15 minutes, then thread the chicken breasts onto the skewers.
Discard the marinade the chicken breasts were in.
In a grill pan (or non-stick skillet) with a lid, add a tablespoon of the oil and half of the chicken skewers making sure not to crowd them (you may need to do this in two batches). Baste the uncooked side of the chicken with a teaspoon or so of the marinade, then cover with the lid and let them cook on medium heat undisturbed for 3-4 minutes.
Turn the skewers once, and let them continue to cook without moving them for another 3-4 minutes until no longer pink or the internal temperature reaches 165 degrees.
Remove the skewers and set aside while you repeat these steps with the second batch.
Note: To use the reserved marinade for basting, it's best to pull a few teaspoons out for this purpose before you begin - don't baste the raw chicken then dip the brush back in the reserved marinade. Clean your basting brush with warm soapy first to avoid cross-contamination.
Serve with chopped parsley sprinkled over the top and more teriyaki sauce if desired.

Notes

Note: To use the reserved marinade for basting, it's best to pull a few teaspoons out for this purpose before you begin - don't baste the raw chicken then dip the brush back in the reserved marinade. Clean your basting brush with warm soapy first to avoid cross-contamination.
Make the skewers in advance and serve them as an appetizer at parties. Be careful, they fly off the platter! :)
Use chicken tenders or boneless skinless chicken breasts cut in half horizontally, then in 2" inch strips before marinating. Use boneless, skinless chicken thighs instead if you prefer.
Add some red onion or green onion and green pepper to the skewers if you'd like, then serve with fresh pineapple slices.
Use Bragg's Liquid Aminos instead of traditional soy sauce if you'd like.
Marinate the chicken pieces in a large Ziplock bag instead of a large bowl.

Nutrition