Grilled Chinese Chicken Teriyaki on a Stick Recipe

Chicken to Use for this Recipe

I used chicken thighs.

If you can’t find that:

• Breast or
• Breast Tenderloins

Slice the Thighs into Strips

If you bought these bone-in and skin-on, remove them.

Then slice into 0.5″ strips.

Homemade Teriyaki Sauce Ingredients

This is for ~1-2 lbs of meat (2-4 thighs):

• 1/4 cup Low Sodium Kikkoman Soy Sauce
• 1/4 cup Mirin
• 3 tbsp water
• 1 tbsp Rice wine vinegar
• 2 tbsp evaporated cane sugar (any sugar works)
• 1/4 tsp ground ginger
• 1/4 tsp granulated garlic

Marinate for at least 2 hours, overnight is ideal.

If you’re using bamboo skewers – soak these in water overnight while your meat marinates.

The Next Day, Put the Chicken on the Skewer

Use a weaving pattern and then stretch the chicken UP the skewer.

Avoid stacking the meat as it will lead to uneven cooking when you go to grill them.

Get Your Grill to ~350-400F.

I used my Weber Kettle with an elevated grill grate, it just makes flipping easier but any grill can work.

The elevated grate also helps to prevent over-charring of the meat.

Once at temperature, put teriyaki chicken skewers on the grates.

The marinade here contains LOTS of sugar and I’d recommend flipping every 30-45 seconds to be safe.

Cook for around 8-10 minutes total and they should be good to go.

Allow to rest for ~5 minutes and enjoy!

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Chinese Chicken Teriyaki on a Stick

Simple, yet traditional chicken teriyaki marinade that's better than your favorite Chinese takeaway.

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Prep Time10 minutes mins

Active Time10 minutes mins

Resting Time5 minutes mins

Total Time25 minutes mins

Ingredients

• ▢ 2-4 whole Boneless, Skinless Chicken Thighs

Teriyaki Marinade

• ▢ 1/4 cup Low Sodium, Kikkoman Soy Sauce
• ▢ 1/4 cup Mirin
• ▢ 1 tbsp Rice Vinegar
• ▢ 3 tbsp Water
• ▢ 2 tbsp Evaporated Cane Sugar any sugar works
• ▢ 1/4 tsp ground ginger
• ▢ 1/4 tsp granulated garlic

Instructions

• Take boneless, skinless chicken thighs and slice into ~0.5" strips.
• In a mixing bowl combine the marinade ingredients – ensure your sugar is dissolved and well combined.
  1/4 cup Low Sodium, Kikkoman Soy Sauce, 1/4 cup Mirin, 1 tbsp Rice Vinegar, 3 tbsp Water, 2 tbsp Evaporated Cane Sugar, 1/4 tsp ground ginger, 1/4 tsp granulated garlic
• Marinate your sliced chicken for at least 2 hours – ideally overnight; I personally marinated for 48 hours.

  If you're using bamboo skewers, soak these overnight for 24 hours too.

Get Your Grill to ~350F-400F

• Take your marinated chicken and skewer the meat. I like to do a weaving pattern and then extend it up the skewer.

  Stacking the meat on the skewer will only make it take longer to finish and cook unevenly.
• Put the skewered chicken over the fire. Flip back and forth every 30 seconds or so.

  Remember, this marinade has LOTS of sugar and it will burn if you leave the meat over the fire too long in one place.

  Some char is fine, but lots of char will taste bitter.

  Keep flipping back and forth until you're happy with the color, and the edges have a slight char.

  This took me ~8-10 minutes.
• Rest for 5 minutes and then enjoy!