Teriyaki Chicken on a Stick
Teriyaki chicken on a stick is an easy family favorite recipe. These tasty marinated chicken teriyaki kebabs are grilled to perfection for the ultimate sweet, salty, and savory bite. This is a gluten-free recipe with keto options as well.
Equipment
- grill
- 8 " bamboo wooden skewers, soaked in water 2 hours (see above)
Ingredients
- 1 pound boneless skinless chicken breasts thin sliced
- Marinade / Teriyaki Sauce Ingredients
- ⅔ cup tamari
- ¼ cup packed brown sugar see notes about for keto substitute
- 1 tablespoon apple cider vinegar
- 2 teaspoon sesame oil
- 1 teaspoon sesame seeds
- ¼ teaspoon ground ginger
- 1 clove garlic minced
- 2 teaspoon cornstarch optional, see notes above
- ¼ C water
- 2 teaspoon chili garlic sauce optional, for a spicy teriyaki sauce
Instructions
- Using a sharp chef’s knife cut each thin chicken breast into long strips that are much wider than the skewers you are using. For each strip of chicken, weave the skewer through the meat 3-4 times to secure. See the images above.
- For the teriyaki sauce - If using the cornstarch, place all the ingredients except the cornstarch and water in a small saucepan. Over medium heat, stir to combine. Continuing stirring until the sugar is dissolved and all the ingredients are warm. Reduce the heat to low. In a separate small bowl add the water and the cornstarch and stir to dissolve. Slowly whisk into the teriyaki sauce on the stove to warm. Shut the heat off once it is combined and thickened. (see notes above if making this keto or grain-free to omit cornstarch)
- Pour ¾ of the sauce over the skewered chicken. Rotate to coat. Refrigerate and marinate anywhere from 2-4 hours. Rotate the skewers every hour so that all sides are in the marinade.
- While your grill is warming up or the coals are getting ready, let the chicken come to room temperature by having it rest on the counter.
- Place the teriyaki chicken that is marinated and on sticks directly on the grill grates. Cook on medium-high heat with the lid open.
- Rotate the chicken using tongs so that all sides get crispy on the outside. Cook for about 15 minutes total. We like a good char on our chicken but cook it to your liking, just make sure they reach an internal temperature of 165°.
- Using a pastry brush, baste the chicken on a stick with the remaining teriyaki sauce. You can also use it as a dipping sauce as well.
- Enjoy!
Notes
The nutritional info is based on the recipe as written.
For the keto and grain-free version omit the brown sugar & cornstarch: 198 calories & 2.7 net carbs.
STORING & REHEATING:
- Teriyaki chicken can be stored in the refrigerator for up to 3 days and up to a month in the freezer. Thaw any frozen teriyaki chicken in the refrigerator overnight to defrost.
- Reheat in the oven on 375°F for 5 minutes.
- Leftovers are great served cold & diced in wraps or on salads.
OVEN COOKING METHOD FOR TERIYAKI CHICKEN
If you do not have access to a grill, you can do these in the oven as well. Preheat the oven to 375°. Remove the chicken from the marinade and cook on a broiling pan or a baking sheet. A baking sheet with a grate would be best but if you don't have one just put them on a foil-lined baking sheet. Next, bake the chicken until it is done and the internal temperature reaches 165‡Nutrition
Calories: 234kcalCarbohydrates: 18gProtein: 28gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 73mgSodium: 2419mgPotassium: 530mgFiber: 1gSugar: 14gVitamin A: 34IUVitamin C: 2mgCalcium: 32mgIron: 2mg
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