Easy Grilled Teriyaki Chicken on a Stick

Name: Easy Grilled Teriyaki Chicken on a Stick
Prep time: 15 min
Cook time: 30 min
Total time: 75 min
Ingredients: 4 chicken breasts cut into 1-inch wide slices (about 1-pound) (or chicken thighs); 1 cup soy sauce; 1 tsp ground ginger; 2 tsp garlic powder; 1 tsp onion powder; 2 tbsp rice wine vinegar; 6 tbsp brown sugar; 4 tbsp water; 2 tbsp cornstarch; sesame seeds for garnish (optional); sliced green onions for garnish (optional)

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This grilled Teriyaki Chicken on a Stick recipe is an easy dinner recipe packed full of flavor. Chicken tenders are covered in a sticky homemade teriyaki sauce, then grilled to perfection in under 30 minutes. Serve the chicken skewers with a side of rice and steamed veggies for a complete meal. Or, serve them as an appetizer with a dipping sauce. Either way, it will be a big hit!

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A closeup view of chicken teriyaki on a stick on a bed of white rice with grilled pineapple.

Summer is here, and I have been busy cooking up all sorts of deliciousness on the grill.

This is my latest recipe, and it's a keeper. This skewered chicken is quick, easy to make, and delicious! It has just the right balance of sweet and umami flavor.

I love making kabobs on the grill, but I don't love the time it takes to add the cubes to the wooden skewers.

However, with this easy grilling recipe, just slice chicken into a thin fillet, and thread it onto a skewer. It is so fast!

The best part of this easy grilled chicken recipe is that you can cook it on any grill. That's right... any grill.

You can use an electric smoker, pellet grill, or gas grill. I used a pellet smoker, so I also had the addition of a bit of delicious smoky flavor.

Serve it with Pressure Cooker Jasmine Rice and Air Fryer Broccoli and Cauliflower for a complete meal your whole family will love!

So go ahead and fire up the grill. This grilled teriyaki chicken on a stick is about to become your new favorite summertime recipe!

Also, try my Sweet and Tangy Pineapple Chicken Stir Fry or Instant Pot BBQ Chicken for a quick and easy dinner!!

👩🏻‍🍳 More easy dinner recipes

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👩🏻‍🍳 More easy dinner recipes
❤️ Why You Will Love This Recipe
🐓 Ingredient Notes + Substitutions
Boneless Chicken Thighs vs. Boneless Chicken Breast
⏲️ How To Make Chicken On A Stick
📋 Variations
🍽 Equipment
🌡️ How To Store And Reheat Leftovers
❓Can I Make This Ahead?
💭 Expert Tips
❓ Recipe FAQs
🥗Serving Suggestions
🍗 More Chicken Recipes You'll Love
Easy Grilled Teriyaki Chicken on a Stick
💬 Comments

❤️ Why You Will Love This Recipe

This is an easy recipe to make. You just need a grill and some skewers.
It's made with just a few simple ingredients that you probably already have in your pantry.
This is a delicious recipe for a summer party or an easy weeknight meal.
This recipe is super versatile. You can use any chicken you like, and the marinade works equally well with chicken breasts or chicken thighs.
The chicken marinade is quick and easy to whisk together, and it doubles as a delicious sauce for serving.
The skewers can be made ahead of time, so all you have to do is fire up the grill when your guests arrive.
You will love the flavorful homemade sticky sauce. It is sticky, sweet, savory, and packed with umami flavor.
You can customize it. Add your favorite vegetables to the skewers, or try it with grilled pineapple.
These chicken skewers are perfect for feeding a crowd. Just double or triple the recipe as needed. They're great for parties, potlucks, and picnics.
Leftovers (if you're lucky enough to have any) make a great lunch the next day, making them an excellent choice for meal prep.
Did I already say these chicken skewers are absolutely delicious? The sweet sauce pairs perfectly with the smoky grilled chicken.
Eating grilled chicken off of a stick is just plain fun. And who doesn't love food on a stick?

🐓 Ingredient Notes + Substitutions

This easy Chinese chicken on a stick recipe is made with just a few simple ingredients that you probably already have in your pantry. If not, they are easy to find at your local grocery store.

Chicken teriyaki on a stick ingredients on a white table, measured out and labeled.

Chicken breasts. Use boneless skinless chicken breasts or boneless skinless chicken thighs. You can also buy packaged chicken tenders.
Soy sauce. I used low-sodium soy sauce, but you can also use Tamari (gluten-free), coconut aminos (soy-free), or liquid aminos.
Ground ginger. Instead, you can use fresh grated ginger chopped fine.
Garlic powder. You can use fresh minced garlic finely chopped.
Onion powder. You can use fresh minced onion instead of onion flakes.
Brown sugar. You can also use Maple syrup, raw sugar, cane sugar, honey, or coconut sugar.
Rice wine vinegar. You can also use Apple cider vinegar, white wine vinegar, red wine vinegar, or lemon or lime juice.
Water. You can use Chicken or vegetable broth for more flavor.
Cornstarch. Arrowroot powder can be used instead.
Sesame seeds, optional, for garnish.
Green onion, optional, for garnish.
Note: I used my own teriyaki chicken marinade, but you can also buy a bottle of teriyaki marinade at the grocery store and use that instead. That will make this recipe even quicker!

See the printable recipe card for exact measurements and a complete list of ingredients.

Boneless Chicken Thighs vs. Boneless Chicken Breast

Let's talk chicken. You've got boneless chicken breasts and you've got boneless chicken thighs.

Chicken breasts are the go-to for many people because they're lean and pretty healthy. But be careful; cook them a little too long, and they might dry out on you!

Now, chicken thighs? They're the juicy ones because it is all dark meat. They have a bit more fat, so they're packed with flavor and stay tender even if you leave them on the grill longer.

So, in a nutshell, if you want something leaner, go for the breasts. Choose the thighs if you're after something a bit richer and flavorful.

Either way, you really can't go wrong. It's all about what you're in the mood for and what you have in your kitchen.

⏲️ How To Make Chicken On A Stick

This Chinese chicken recipe is surprisingly quick to prepare.

Step 1: Prepare the marinade

Place all marinade ingredients (soy sauce, ground ginger, garlic powder, onion powder, rice wine vinegar, and brown sugar) into a small bowl and whisk until combined. Take out ¾ cup of this marinade and set it aside for later.

Marinade ingredients being whisked together in a small bowl.

Step 2: Prepare the chicken

If using chicken breasts, cut each breast into chicken tenders. To do this, cut the chicken into long pieces about 1 inch wide. If using chicken thighs, cut chicken into long strips as well. Alternatively, you can cut the chicken into cubes.

A hand using a sharp knife to cut chicken breasts into tenders.

Place the chicken strips into a large Ziplock bag. Add the marinade, seal the bag, and marinate the chicken for 30-60 minutes.

Tip: Soak skewers in cold water for at least 30 minutes before using. (Soak them while the chicken is marinating).

Chicken tenders placed into a ziplock bag.

Chicken strips in a sealed ziplock bag with chicken strips.

Step 3: Time To grill

Preheat the grill to 350-375 degrees F or medium heat.

Take out a large baking sheet. (I like to cover mine with parchment paper for easy cleanup).

Grab a skewer and a chicken strip, and thread chicken pieces onto the skewers. My skewers were long, so I was able to add two chicken tenders onto each skewer. Next, place the skewer onto a baking sheet.

Continue until all of the chicken is threaded on the skewers. Then, carry the baking sheet with the chicken to the grill.

The chicken skewers on a baking sheet, ready to be placed on the grill.

Place each chicken skewer on the grill. Make sure to leave space between them so they cook evenly.

Grill the chicken for a total of 30 minutes, flipping every 5-10 minutes to ensure even cooking and browning. You might find it helpful to set a timer so you don't get distracted.

The chicken skewers placed onto the preheated grill.

Step 4: Make the sauce

While the chicken is grilling, pour the reserved marinade into a small saucepan. Mix water and cornstarch, and whisk into the marinade.

Heat over medium heat, frequently stirring so it doesn't burn. Continue to heat until it is hot and thickened. Remove from heat.

Tip: If it gets too thick, thin with some pineapple juice for added flavor.

Step 5: Back to the grill

During the last 20 minutes of grilling, start basting the chicken with the teriyaki sauce using a brush. Flip the chicken and baste it every 5-10 minutes.

Keep a close eye on it and adjust the heat to prevent them from burning. When flipping, use oven mitts or tongs so you don't burn your fingers.

The chicken skewers being basted with teriyaki sauce.

Step 5: Check if it's done

And that's it! The chicken should be ready. The chicken is done when the internal temperature of the chicken reaches 165 degrees F. Use a digital meat thermometer to check. Baste with any remaining sauce if desired.

The chicken skewers on the grill with sliced pineapple.

Remove teriyaki chicken skewers from the grill, and serve with extra sauce on the side.

Serve with grilled pineapple slices or your favorite sides.

Enjoy!

Hint: If the sauce gets too thick, thin it with pineapple juice. This adds great flavor.

Teriyaki chicken on a stick on a plate with rice and grilled pineapple.

📋 Variations

Spicy - add a pinch of black pepper, red pepper flakes, or cayenne pepper for spicy chicken.
Keto - Use your favorite keto-friendly sweetener to make this keto-friendly.
Bowls - Make grilled chicken teriyaki bowls by adding your favorite steamed veggies, Instant Pot Rice, or quinoa, and delicious Chinese chicken skewers for a hearty meal.

A closeup of the chicken teriyaki on a chopstick.

🍽 Equipment

To make this recipe, you will need to use bamboo skewers or metal skewers (10-12), tongs for turning the chicken, and a grill for cooking the chicken. A baking sheet is helpful for carrying the chicken out to the grill.

🌡️ How To Store And Reheat Leftovers

Fridge: If you're lucky enough to have leftover teriyaki chicken kabobs, remove the chicken from the skewers, and place them in an airtight container or resealable food storage bag, where they will keep for 3-4 days.

Freezer: You can also wrap the leftover chicken in plastic wrap, then place it in a freezer bag, where it will keep for up to 2 months.

Reheat: You can reheat leftovers in the oven or microwave. Preheat the oven to 325 degrees F, wrap the chicken in aluminum foil, and place chicken in the oven for 15-20 minutes, until heated through. you can also put chicken in the microwave on a microwave-safe plate loosely covered with a microwave-safe lid or plastic wrap for 1-2 minutes, checking every 30 seconds to prevent overcooking.

❓Can I Make This Ahead?

Yes! This is a great recipe to make ahead of time. First, simply marinade the chicken, then thread the chicken onto skewers. Next, place the chicken on a baking sheet, cover it with plastic wrap, and put it in the fridge until you are ready to grill it.

For best results, let the chicken sit at room temperature for about a half hour before grilling. This will ensure even cooking.

💭 Expert Tips

Make sure to soak the bamboo skewers in water for at least 30 minutes before grilling. This will help to prevent the skewers from burning.
I like to marinate my chicken in the teriyaki sauce for at least an hour, but even 30 minutes will do the trick if you're short on time.
Oil your grates before cooking the chicken. This will help to prevent sticking and make cleanup a breeze.
I like to cook my chicken over medium heat so that it gets nice and caramelized on the outside while remaining juicy on the inside. However, every grill is different, so keep an eye on your chicken and adjust the heat as necessary.
Be careful not to overcook your chicken! Chicken is cooked when it reaches an internal temperature of 165 degrees Fahrenheit. Use a digital thermometer to check for doneness to avoid dry, rubbery chicken.
Once your chicken is cooked, remove it from the grill and let it rest for a few minutes before slicing it. This will help to lock in all of those yummy juices.
The chicken removes easiest from the skewers while it is still hot. Use a fork to push the chicken off the skewer.

The cooked chicken teriyaki skewers on a baking sheet.

❓ Recipe FAQs

Is chicken on a stick healthy?

Chicken on a stick is generally a healthy food option. It is usually leaner than other meats and is a good source of protein. However, chicken on a stick can also be high in sodium, so enjoy it in moderation.

How many calories are in teriyaki chicken on a stick?

There are approximately 257 calories in each serving of this teriyaki chicken on a stick recipe.

How do you put meat on a stick?

The easiest way to put meat on a stick yourself is to cut the meat into small, equal-sized pieces. Then, thread the meat onto the skewer, making sure that each piece of meat is secure. If you're using a wooden skewer, soak it in water for 30 minutes before putting the meat on it to prevent it from burning.

How many carbs does chicken teriyaki on a stick have?

This recipe has 18 g of carbs per serving. To reduce the number of carbs, use a sugar substitute instead of brown sugar; doing this will easily cut the carbs in half.

Can I use bone-in chicken instead of boneless?

Absolutely! Just trim the meat off the bone and continue with the recipe.

What if I don't have a grill?

No worries! You can cook the skewers on a stovetop grill pan or even bake them in the oven. You might lose a little of that smoky flavor, but they'll still be delicious.

🥗Serving Suggestions

🍗 More Chicken Recipes You'll Love

If you like this post on this easy Grilled Teriyaki Chicken On A Stick recipe, please take a moment to rate the recipe 🌟🌟🌟🌟🌟 and leave a comment below with your thoughts!

Easy Grilled Teriyaki Chicken on a Stick

👩🏻‍🍳 More easy dinner recipes

❤️ Why You Will Love This Recipe

🐓 Ingredient Notes + Substitutions

Boneless Chicken Thighs vs. Boneless Chicken Breast