Teriyaki chicken on a stick is a Japanese classic yakitori, made easy at home. Juicy chicken thighs. A sticky glaze that chars on the grill. Grill, air fry or bake. You can have this grilled teriyaki chicken all year long.
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Think of this as chicken yakitori, weeknight style. Classic negima yakitori is chicken thigh and green onion on a stick, grilled and brushed with a sweet soy tare. Same idea here. No charcoal grill. No bottled sauce full of corn syrup. Just a grill pan and stuff already in your pantry.
We had this lots on our recent trip to Japan and my kids told me to make it at home so here we are. My rules are simple. Use thighs, not breasts. Soak your skewers. Glaze at the very end so the honey gets sticky instead of burnt. Do that and you win.
Love sweet soy chicken? This is the skewer version of my teriyaki chicken rice bowl. Planning a full grill night? Throw my KBBQ chicken and best grilled chicken on the grates too.
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How to make (VIDEO)
Ingredients
How to make (PICTURES)
Marinate the chicken. The skewer them when ready to eat. Air fry, grill or bake.
What to serve
- Garlic fried rice: crispy, garlicky and made for soaking up extra glaze.
- Asian cucumber salad: cold, crunchy and tangy next to the sweet chicken.
- Easy Asian garlic noodles: slide the chicken off the sticks right on top.
- Teriyaki chicken rice bowl: turn leftover skewers into tomorrow's lunch.
- Grilled veggies: zucchini, bell peppers or shishitos, right on the same grill.
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Teriyaki Chicken on a Stick (Yakitori)
Ingredients
Equipment
Method
- Soak the bamboo skewers in water for at least 30 minutes so they don't scorch. Start them first and they soak while the chicken marinates. Using metal skewers? Skip this.
- Cut the chicken thighs into even 1-inch pieces. Cut the green onions into 1-inch pieces.6 boneless skinless chicken thighs, 1 bunch green onions
- In a large bowl, mix together the marinade ingredients.5 cloves garlic, 2 tablespoons honey, 2 tablespoons mirin, 2 tablespoons soy sauce, 1 tablespoon vegetarian oyster sauce, 1 tablespoon sesame oil, 1 teaspoon black pepper
- Add the chicken and toss to coat. Cover and refrigerate for at least 30 minutes or up to overnight.
- In a small bowl, stir together the glaze soy sauce and honey. Set aside. Keep it separate from the raw marinade.2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon sesame oil
- Thread the chicken and green onions onto the skewers.
- Grill the skewers 5 to 6 minutes per side, until charred at the edges and the chicken reaches 165°F (74°C).
- Air fry for 15 minutes at 400°F flipping halfway.
- Bake at 425°F for 20 minutes flipping half way. Broil at the last 2 minutes to get that char.
- Brush the glaze over the skewers during the last 2 minutes, turning once so it gets sticky without burning.
- Sprinkle with sesame seeds and green onions, and serve.toasted sesame seeds, sliced green onions
Notes
- Skewers: Soak bamboo skewers while the chicken marinates so you are not waiting on them. Metal skewers need no soaking.
- Never baste with the raw marinade. That is what the separate glaze is for.
- Chicken breast works
- Make ahead: Freeze the raw marinated chicken (off the skewers) in a zip bag for up to 3 months. Thaw overnight in the fridge.
- Leftovers: Slide the chicken off the skewers and refrigerate in an airtight container for 3 to 4 days.
Nutrition
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I'm the creator of Eat With Carmen, where I share Filipino and other Asian recipes I love and grew up eating, made simple for everyday cooking.
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Frequently Asked Questions for Teriyaki Chicken on a Stick
Not exactly, but they are close cousins. Yakitori is Japanese grilled chicken skewers seasoned with salt or a soy based tare glaze. Teriyaki chicken on a stick uses a sweet soy marinade and glaze, so it tastes a lot like tare yakitori, especially negima, the chicken and green onion version.
Yes, soak bamboo skewers in water for at least 30 minutes before grilling. Dry wood scorches and can catch fire once the honey glaze hits it. Metal skewers need no soaking.
Marinate chicken thighs for at least 30 minutes and up to overnight in the fridge. Longer means more flavor. Chicken breast is best kept to a few hours so it does not turn mushy.
Either works. Skewer first and marinate the sticks in a shallow dish, or marinate loose pieces and thread them right before grilling. Loose pieces coat more evenly.
Grill bite-size chicken skewers over medium-high heat for 5 to 6 minutes per side, about 12 minutes total. They are done when the thickest piece hits 165°F (74°C).
Yes. Air fry at 400°F (200°C) for 10 to 12 minutes, flipping halfway, or bake on a rack at 425°F (220°C) for 15 to 18 minutes, then broil 1 to 2 minutes. Brush on the glaze for the last 2 minutes either way. [CARMEN: confirm air fryer and oven times]
Yes. Cut it into even 1-inch pieces, marinate for a few hours max and pull it right at 165°F. Breast dries out faster than thighs, so do not walk away from the grill.
Yes, mirin works one for one. It is sweeter than sake, so cut the honey in the marinade a little. Dry sherry or Chinese rice wine also work.
Slide the chicken off the skewers and refrigerate in an airtight container for 3 to 4 days. Reheat in a 350°F oven for about 10 minutes or microwave covered for 1 to 2 minutes. You can also freeze the raw marinated chicken for up to 3 months.
Chenylyn says
Your marinade is the star, really makes the dish delicous.
Noah says
The overnight marinated chicken I prepared turned out incredibly flavorful and tender. My patience pays off 🤣
CJ says
My bad, the stick I ordered is delayed, so i make it without the stick. I highly recommend this.
Carmen Spillette says
You can make it without it.
Sue says
Silly question. If I marinate overnight can I skewer the chicken before I grill instead of overnight?
Carmen Spillette says
Not a silly question. You can do what is easier for you. I do both haha.
Megan says
I used to use this recipe all the time before you modified it. I was foolish to not print off the original recipe and instead would always come back to your page to read it. Well now the recipe is changed so much I don’t know the proper measurements I need for all the old ingredients you used. Please PLEASE post your old recipe or email it to me, I beg. It tasted just like Chinese buffet and was my families favorite.
Carmen Spillette says
I am sorry, I modified it to make it better. I will email you the old recipe. THANK YOU!
Carol theriault says
can I have the old recipe as well
Aaron says
The description lists marinated in soy sauce, sake, and mirin. But there is no Mirin in the recipe….
Justin Booker says
Really good 🙂
Carmen says
thank you