Chicken on a stick, glazed with a delicious teriyaki sauce, is a crowd-pleasing dish perfect for barbecues, parties, or a quick weeknight meal. This versatile recipe lends itself to many variations, allowing you to customize it to your liking. From the marinade to the grilling technique, we'll cover everything you need to create the perfect chicken on a stick teriyaki experience.
What Makes Teriyaki Chicken on a Stick So Popular?
The popularity of teriyaki chicken on a stick stems from its delicious flavor profile and convenient preparation. The teriyaki sauce, a sweet and savory blend of soy sauce, mirin, sugar, and sake (sometimes ginger and garlic), adds a rich umami taste that perfectly complements the tender chicken. The skewer format is visually appealing and makes the chicken easy to eat, ideal for casual gatherings. Plus, it's incredibly versatile – you can easily adjust the ingredients and grilling method to suit your preferences.
How to Make the Best Teriyaki Chicken on a Stick
The key to amazing teriyaki chicken on a stick lies in both the marinade and the grilling technique. Let's break it down:
Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup teriyaki sauce (store-bought or homemade – recipe below!)
- 1 tbsp soy sauce
- 1 tbsp honey or brown sugar
- 1 tsp sesame oil
- 1 clove garlic, minced (optional)
- 1/2 tsp ground ginger (optional)
- Wooden or metal skewers (soaked in water for at least 30 minutes if using wooden skewers)
Instructions:
- Marinate: In a bowl, whisk together the teriyaki sauce, soy sauce, honey/brown sugar, sesame oil, garlic (if using), and ginger (if using). Add the chicken cubes and toss to coat evenly. Marinate for at least 30 minutes, or preferably, for several hours in the refrigerator. The longer it marinates, the more flavorful the chicken will be.
- Assemble: Thread the marinated chicken onto skewers, leaving a little space between each piece for even cooking.
- Grill: Preheat your grill to medium-high heat. Grill the chicken skewers for 4-5 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Baste with extra teriyaki sauce during the last few minutes of grilling for added glaze.
- Serve: Remove from the grill and let rest for a few minutes before serving. Garnish with sesame seeds, chopped green onions, or a sprinkle of chili flakes for added flavor and visual appeal.
Homemade Teriyaki Sauce Recipe:
If you'd prefer a homemade teriyaki sauce, here's a simple recipe:
- 1/2 cup soy sauce
- 1/4 cup mirin (sweet rice wine)
- 1/4 cup sake (rice wine – can substitute with dry sherry)
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
Combine all ingredients in a saucepan and bring to a simmer over medium heat, stirring constantly until thickened. Let cool before using.
What Kind of Skewers Should I Use?
You can use either wooden or metal skewers. If you opt for wooden skewers, it's crucial to soak them in water for at least 30 minutes before using to prevent them from burning on the grill. Metal skewers are a convenient alternative, as they require no soaking.
Can I Bake Teriyaki Chicken Skewers Instead of Grilling?
Yes! You can easily bake teriyaki chicken skewers in the oven. Preheat your oven to 400°F (200°C). Place the skewers on a baking sheet and bake for 20-25 minutes, flipping halfway through, until the chicken is cooked through. You can also broil them for the last few minutes to achieve a nice char.
How Long Does Teriyaki Chicken on a Stick Last?
Properly stored leftover teriyaki chicken skewers will last for 3-4 days in the refrigerator.
What to Serve with Teriyaki Chicken on a Stick?
Teriyaki chicken skewers pair well with a variety of sides, including:
- Steamed rice
- Stir-fried vegetables
- Quinoa salad
- Potato salad
- Pasta salad
Enjoy your delicious homemade teriyaki chicken on a stick! Remember to adjust seasonings to your preference. Experiment with different marinades and accompaniments to create your own unique and flavorful twist on this classic dish.
