This Grilled Teriyaki Chicken on a Stick recipe is an easy dinner recipe packed full of flavor. Chicken tenders are covered in a sticky 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! Everyone will love the delicious flavor, even picky eaters!
PIN the recipe to try it later!
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 chicken on a stick (or skewer) 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 white rice and 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!
👩🏻🍳 More easy dinner recipes
Jump to:
- 👩🏻🍳 More easy dinner recipes
- ❤️ Why you will love this recipe
- 🐓 Ingredients
- ⏲️ How to make Chinese teriyaki chicken on a stick
- 🥣 Substitutions
- 📋 Variations
- 🍽 Equipment
- 🌡️ How to store and reheat leftovers
- ❓Can I make this ahead?
- 💭 Top tips
- ❓ FAQs
- 🥗Serving suggestions
- 📋 Recipe
- 📑 Food safety
- 💬 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 great 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 teriyaki 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 teriyaki sauce pairs perfectly with the smoky grilled chicken.
- This is a fun recipe. Eating grilled chicken off of a stick is just plain fun. And who doesn't love food on a stick?
🐓 Ingredients
This easy teriyaki chicken skewers 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 breasts. I used boneless skinless chicken breasts, but you can also use any type of chicken, such as boneless skinless chicken thighs. You can also buy packaged chicken tenders.
- Soy sauce.
- Ground ginger.
- Garlic powder.
- Onion powder.
- Brown sugar
- Rice wine vinegar.
- Water.
- Cornstarch
- Sesame seeds, optional, for garnish.
- Green onion, optional, for garnish.
See the recipe card for quantities.
⏲️ How to make Chinese teriyaki chicken on a stick
This Chinese chicken recipe is surprisingly quick to prepare.
Place all marinade ingredients (soy sauce, ground ginger, garlic powder, onion powder, rice wine vinegar, and brown sugar) into a small bowl. Mix well. Remove ¾ cup of marinade and set aside.
If using chicken breasts, cut each breast into chicken tenders. To do this, slice each breast into pieces 1-inch wide.
Place the chicken strips into a large Ziplock bag, and add the marinade on top. Seal the bag and let it marinade for 30-60 minutes.
Hint: If using wooden skewers, soak them in water while the chicken is marinating.
Preheat your 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 piece of chicken, and weave 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 skewers to the grill.
Place each chicken skewer on the grill. Leave space between them, so they cook evenly.
Now comes the important part. Set a timer so you don't get distracted. Grill the chicken for 5 minutes.
While the chicken is grilling, pour the remaining 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.
Flip the chicken over. Use oven mitts or tongs so you don't burn your fingers.
Grill the chicken for five more minutes.
Flip the chicken over.
Baste the chicken with teriyaki sauce. Apply with a brush — grill for 10 minutes.
Flip the chicken over.
Baste with teriyaki sauce — grill for ten more minutes.
That's it! The chicken should be ready. The chicken is done when it has an internal temperature of 165 degrees F. Use a digital meat thermometer to check. Baste with any remaining teriyaki sauce if desired.
Remove teriyaki chicken on a stick from the grill, and serve with teriyaki sauce or your favorite dipping sauce.
Serve with grilled pineapple slices or your favorite sides.
Enjoy!
Hint: If the teriyaki sauce gets too thick, thin it with pineapple juice. This adds great flavor.
🥣 Substitutions
- Chicken Breasts - use chicken tenders or chicken thighs.
- Soy sauce - use coconut aminos instead.
- Ginger - use fresh ginger chopped fine.
- Garlic - use fresh garlic cloves chopped fine.
- Rice wine vinegar - use white wine vinegar, apple cider vinegar, or lemon or lime juice.
- Brown sugar - use an equal amount of cane sugar, coconut sugar, or raw sugar. You could also use honey instead to make a honey teriyaki chicken on a stick recipe.
- Teriyaki sauce - I used my own teriyaki sauce, 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!
📋 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 a keto teriyaki chicken on a stick recipe.
- Bowls - Make grilled chicken teriyaki bowls by adding your favorite steamed veggies, rice or quinoa, and delicious Chinese chicken on a stick for a hearty meal.
🍽 Equipment
To make this recipe, you will need 10-12 bamboo skewers or metal skewers, 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
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.
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.
To reheat, place the chicken in the oven or grill, and heat for about 10 minutes. You can also use an air fryer on the reheat setting.
❓Can I make this ahead?
Yes! This is a great recipe to make ahead of time. First, simply marinade the chicken, then thread it 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.
💭 Top tips
- If you're using wooden skewers, make sure to soak them in water for at least 30 minutes before grilling. This will help to prevent them from burning.
- I like to marinate my chicken in the teriyaki sauce for at least an hour, but if you're short on time, even 30 minutes will do the trick.
- 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.
❓ FAQs
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.
There are 161 calories in each serving of this teriyaki chicken on a stick recipe.
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.
This recipe has 27.2 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.
🥗Serving suggestions
- Hawaiian macaroni salad
- Brown rice
- White rice
- Smoked baked beans
- Coleslaw
- Carrot Salad
- Garden Salad
- Smoked corn on the cob
- Smoked baked potatoes
📋 Recipe
Easy Grilled Teriyaki Chicken on a Stick
Equipment
- Indoor or Outdoor Grill
- Wooden or Metal Skewers about 10-12
- Baking Sheet
- Tongs
- Basting brush
Ingredients
- 4 chicken breasts cut into 1-inch wide slices (about 1-pound)
Teriyaki Marinade
- 1 cup soy sauce
- 1 teaspoon ground ginger
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoon rice wine vinegar
- 6 tablespoon brown sugar
- 4 tablespoon water
- 2 tablespoon cornstarch
- sesame seeds for garnish optional
- sliced green onions for garnish optional
Instructions
- Place soy sauce, ground ginger, garlic powder, onion powder, rice wine vinegar, and brown sugar into a small bowl. Mix well with a whisk. Reserve ¾ cup of marinade and set aside.
- Place the chicken strips into a large Ziplock bag, and add the marinade on top. Seal the bag and let it marinade for 30-60 minutes. If using wooden skewers, place them in water during this time so they do not burn when placed on the grill.
- Preheat your grill to 350-375 degrees F (or medium heat).
- Weave chicken slices onto the skewers. Make sure meat is secure. Place skewers onto a baking sheet. Continue until all of the chicken is threaded on the skewers.
- Place each chicken skewer on the grill. Leave space between them, so they cook evenly. Close the lid and grill the chicken for 5 minutes.
- While the chicken is grilling, pour the remaining 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. If the teriyaki sauce gets too thick, thin it with pineapple juice. This adds great flavor. You can also thin it with water.
- Flip the chicken over using tongs or oven mitts. Close the lid and grill the chicken for 5 more minutes.
- Flip the chicken over. Baste the chicken with the teriyaki sauce. Grill for 10 minutes.
- Flip the chicken over. Baste the chicken again with the teriyaki sauce. Grill for 10 more minutes.
- That's it! The chicken should be ready. The chicken is fully cooked when it has an internal temperature of 165 degrees F.
- Remove teriyaki chicken on a stick from the grill, and serve with teriyaki sauce or your favorite dipping sauce.
- Enjoy!
Video
Notes
- If you're using wooden skewers, make sure to soak them in water for at least 30 minutes before grilling. This will help to prevent them from burning.
- I like to marinate my chicken in the teriyaki sauce for at least an hour, but if you're short on time, even 30 minutes will do the trick.
- 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.
Nutrition
📑 Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food that previously touched raw meat.
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Amy Liu Dong
Such a good and tasty dish to make for everyone for tonight's dinner, yum!