Grilled Teriyaki Chicken on a Stick

Teriyaki Chicken on a stick has to be one of the best bites of chicken you will ever taste. Plus, It's on a stick, so it just tastes better

Course Appetizer, Main Course

Cuisine asian, Chicken Thighs

Keyword Chicken recipes

Prep Time 15

Cook Time 30

Servings

Calories 280kcal

Cut the Chicken thighs into large 2 inch pieces. Place in a container or large sealable bag.
Prepare the marinade by combining the listed ingredients in a blender until smooth. Pour marinade over chicken thighs and marinate overnight or at least 6 hours.
Prepare the glaze by adding soy, pineapple juice, sriracha, honey, and brown sugar to a sauce pan and simmer on low frequently stirring. after about 5 minutes pour in cornstarch and water that has been combined to the sauce and stir until glaze has thickened. let cool to room temperature.
Preheat the Grill to 350 degrees F. While grill is heating up skewer the chicken by placing 3-4 pieces of chicken on each skewer.
Place Skewers on the grill and cook for about 20 minutes. give the chicken on a stick a turn then continue to cook for another 15-20 minutes until the chicken reaches about 165 degrees F. Brush on the teriyaki glaze and cook for another 3-5 minutes. turn and brush on another coat.
Remove chicken skewers from the grill and brush on any remaining glaze. Serve on its own or over rice or noodles.

Make Sure you soak the wooden skewers in water for at least 30 minutes. This will Prevent the skewers from burning.
I love to serve chicken on a stick with a dipping sauce. You can use a Japanese BBQ sauce combined with equal parts mayo and its fantastic!!
You can also serve chicken on a stick over a bed or rice, stir fried veggies or even noodles.
Store Chicken on a stick for up to 5 days in a sealed container or freeze for up to 90 days.