Grilled Teriyaki Chicken on a Stick
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.
Servings: 4
Calories: 408kcal
Cost: $13.29, $3.32 per Servings
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
- In a medium bowl, whisk together 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, and 1/2 tsp pepper.
- Reserve about 1/2 cup of the marinade. Place 2 lbs boneless skinless chicken tenders in a large zip-top bag and pour the remaining marinade 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 soaked skewers through the 2 lbs boneless skinless chicken tenders lengthwise, placing 3 to 4 chicken tenders on each skewer depending on their size.
- 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 cooks, whisk 1 Tbsp cornstarch into the reserved 1/2 cup marinade. Pour the mixture into a saucepan and cook over medium-high heat, whisking constantly, until the sauce thickens.
- Brush this sauce over the grilled chicken when serving and enjoy!
- Garnish with green onions and sesame seeds.
Nutrition
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
