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grilled teriyaki chicken skewers on plate, football game day recipes
Carmen

Teriyaki Chicken on a Stick

5 from 5 votes
Teriyaki on a stick has been a staple of street food culture for years, and for good reason. It’s quick, it’s delicious, and it’s easy to eat on the go. Whether you’re strolling through a night market or simply looking for a quick lunch, this great recipe is sure to satisfy your cravings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 -4
Course: grill
Cuisine: grill
Ingredients Equipment Method

Ingredients
  

  • 6 boneless skinless chicken thighs1 bunch of green onions
  • Marinade:
  • 5 garlic cloves minced2 tablespoon of honey2 tablespoon sake (optional - give it authentic Japanese flavors)2 tablespoon soy sauce1 tablespoon vegetarian oyster sauce1 tablespoon neutral oil (I used avocado oil)1 tablespoon sesame oil1 teaspoon white pepperGlaze:
  • 2 tablespoon soy sauce1 tablespoon honey

Equipment

Method
 

  1. Cut the chicken thighs into bite-sized pieces.
  2. Soak the bamboo skewers in water for 30 minutes to prevent burning.
  3. Whisk together the soy sauce, sake, oyster sauce, garlic, sesame oil, avocado oil, and white pepper in a bowl. 
  4. Add the chicken pieces to the bowl and toss to coat evenly. 
  5. Cut the green onions into 1-inch pieces. 
  6. Thread the chicken and green onions onto the soaked bamboo skewers. 
  7. Marinate for at least 30 minutes or overnight in the fridge.
  8. Preheat your grill or grill pan to medium-high heat.
  9. Brush the grill with oil to prevent sticking.
  10. Grill the chicken skewers on each side for 6-8 minutes or until fully cooked and slightly charred. Baste with honey and soy sauce for more flavor.
  11. Serve and enjoy!

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