Simple and easy Teriyaki Chicken on a Stick Recipe. The Teriyaki Sauce adds so much flavor to the chicken that you will skip takeout and make it at home.

Close up image of Teriyaki Chicken on a still on a cutting board with a side of rice.

Teriyaki Chicken on a Stick Recipe:

Grilled Chicken on a Stick is a great recipe. The teriyaki sauce is made from easy ingredients and the kids think its fun eating off the stick.

You can prepare the teriyaki sauce ahead of time which makes it an easy weeknight meal. Put your chicken in the marinade as your head at the door. Then it is ready for you when get home.

This Teriyaki Chicken on a Stick Recipe can either be grilled or bake. Add some of your favorite dipping sauce. We love honey mustard, BBQ sauce or ranch. Makes for an easy family meal.

Close up image of Teriyaki Chicken on a still on a cutting board with a side of rice.

How to make Teriyaki Chicken on a Stick:

To easily prepare your Teriyaki chicken on a Stick you will need to first prepare your marinade. Teriyaki marinade is made with simple spices, soy sauce and vinegar.

Place your chicken in the marinade and let it marinate for at least 30 minutes. Make sure to let your skewers soak in water to prevent them from burning.

Place chicken on skewers and grill about 5 – 7 minutes on each side. Brush the remaining teriyaki sauce on the chicken and then they are ready to serve. These Teriyaki Chicken on a Stick is a great appetizer or for a meal.

Ingredients needed - chicken tenders, brown sugar, soy sauce, vinegar, honey, minced garlic, ground ginger, pepper, cornstarch.

Ingredients: 

  • Boneless Skinless Chicken Tenders 
  • Brown Sugar
  • Soy Sauce
  • Rice Wine Vinegar
  • Honey
  • Minced Garlic
  • Ground Ginger
  • Pepper
  • Cornstarch

Supplies: 

  • Wooden Skewers 

How to Grill Teriyaki Chicken on a Stick: 

  • Prepare the Marinade – Mix together the brown sugar, soy sauce and rice wine vinegar. Then add in honey, garlic, ginger and pepper and mix together in a medium size bowl.
Close up image of marinade in a clear bowl with a whisk.
  • Marinate the Chicken – Reserve approximately ½ cup of the this mixture. Then use the remaining mixture to marinade the chicken tenders. Place the chicken in a gallon size bag and pour the remaining sauce over the chicken.
  • Continue Marinating and prepare skewers – Allow the chicken to marinade for at least 30 minutes. You can marinade it for up to 8 hours. While the chicken is marinating, soak the wooden skewers in cold water for at least 10 minutes.  
  • Prepare the Gas Grill – Preheat the grill to medium high heat. Spray the grill grates with a non-stick cooking spray or brush with oil.
  • Put Chicken on Skewers – Slide the skewers up the chicken tenders the long way.  I was able to put 3-4 chicken tenders on each skewer based on the size of the chicken.
Uncooked chicken on a stick in a platter.
  • Grill Chicken – Grill the chicken tenders on medium heat for approximately 5-7 minutes per side. Grill chicken until the chicken reaches an internal temperature of 165 degrees F.
  • Heat the remaining marinade – While the chicken is cooking, mix the remaining sauce with the cornstarch. Heat this mixture in a sauce pan over medium high heat, whisking constantly until the mixture has thickened.
  • Put the remaining marinade on cook chicken – Brush this sauce over the grilled chicken when serving and enjoy!
Teriyaki Chicken on the grill being brush with marinade.
  • Serve and Enjoy – Garnish with green onions and sesame seeds.

Tips for Making the Best Chicken Skewers:

  • Soak the Skewers – If you are using wooden skewers it is important to soak them before using. This prevents them from burning on the grill or to fast so your food can finish cooking. You can also use metal skewers.
  • Baste the Chicken – When we are cooking chicken we love to baste the chicken with the remaining Teriyaki Sauce. It soaks in the flavor and keeps it from drying out.
  • Threading the Chicken – Thread the chicken onto the skewers. Make sure to leave a little in between the chicken if using chicken pieces. This helps the chicken to evenly cook.
  • Cooking Chicken – Grilling chicken doesn’t take long to cook. Make sure you keep a watchful eye on the chicken to prevent it from burning.
  • Use Other Chicken – You can use Chicken Breast instead of tenderloins if you prefer.
  • Add Vegetables – Make chicken kabobs with chicken and vegetables. We love to squeeze lime juice after grilling the kabobs.
  • Add Seasoning – If you like it spicy, add in about a teaspoon of red peppers.
Close up image of Teriyaki Chicken on a still on a cutting board with a side of rice.

How to Store Chicken on a Stick:

Refrigerate the leftover chicken in an air tight container for up to 5 days. Chicken on a stick is the perfect meal for lunch the next day.

The Teriyaki marinade really marinates into this chicken giving it so much more flavor.

Close up image of Teriyaki Chicken on a still on a cutting board with a side of rice.

What to serve with Teriyaki Chicken on a Stick:

Teriyaki Chicken can be served with many different sides. Here are our favorites:

  • Rice
  • Steamed Vegetables
  • Bake Potatoes

Print Recipe here for Grilled Teriyaki Chicken on a Stick:

Grilled Teriyaki Chicken on a Stick

5 from 18 votes
Easy Homemade Teriyaki Chicken on a Stick Recipe. The sauce adds so much flavor to the chicken that you will skip takeout and make it at home.
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Servings 4
Cuisine American
Course Main Course
Calories 408
Author Grill on a Dime

Ingredients

  • 2 lbs Boneless Skinless Chicken Tenders
  • 1/4 cup Brown Sugar
  • 1/2 cup Soy Sauce
  • 1/4 cup Rice Wine Vinegar
  • 1/4 cup Honey
  • 2 tsp minced Garlic
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Pepper
  • 1 Tbsp Cornstarch

Instructions

  • Mix together the brown sugar, soy sauce, rice wine vinegar, honey, garlic, ginger and pepper together in a medium size bowl.
  • Reserve approximately ½ cup of the this mixture and then use the remaining mixture to marinade the chicken tenders by placing the chicken in a gallon size bag and pour the remaining sauce over the chicken.
  • Allow the chicken to marinade for at least 30 minutes but you can marinade it for up to 8 hours. While the chicken is marinading, soak the wooden skewers in cold water for at least 10 minutes.
  • Preheat the grill to medium high heat. Spray the grill grates with a non-stick cooking spray or brush with oil.
  • Slide the skewers up the chicken tenders the long way.  I was able to put 3-4 chicken tenders on each skewer based on the size of the chicken.
  • Grill the chicken thighs for approximately 5-7 minutes per side until the chicken reaches an internal temperature of 165 degrees F.
  • While the chicken is cooking, mix the remaining sauce with the cornstarch. Heat this mixture in a sauce pan over medium high heat, whisking constantly until the mixture has thickened.
  • Brush this sauce over the grilled chicken when serving and enjoy!
  • Garnish with green onions and sesame seeds.

Nutrition Facts

Calories 408kcal, Carbohydrates 36g, Protein 51g, Fat 6g, Saturated Fat 1g, Polyunsaturated Fat 1g, Monounsaturated Fat 2g, Trans Fat 1g, Cholesterol 145mg, Sodium 1889mg, Potassium 947mg, Fiber 1g, Sugar 31g, Vitamin A 70IU, Vitamin C 4mg, Calcium 37mg, Iron 2mg

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More Grilled Chicken Recipes:

Homemade Teriyaki Chicken on a Stick Recipe. The sauce adds so much flavor to the chicken that you will skip takeout and make it at home. You will love this easy grilled teriyaki chicken on skewer sticks.  It’s easy to make and family friendly too.  #grillonadime #grillingrecipes #chickenrecipes #teriyakirecipes

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