Teriyaki Chicken on a Stick

Winter weekends call for food that keeps pace with the action, and Teriyaki Chicken on a Stick fits the moment with ease. Football playoffs bring longer afternoons, louder gatherings, and a steady flow of hungry guests, which makes fast-grilling recipes a smart move. Skewered chicken cooks quickly, stays juicy, and delivers bold flavor without pulling attention away from the screen. Each piece carries a balance of savory and subtle sweetness that works as a handheld bite or a full plate option.

Cold-weather grilling still earns its place during playoff season. Short cook times limit heat loss, while simple prep keeps things moving when kickoff arrives. Chicken skewers shine because they sear evenly, turn easily, and hold glaze without dripping into the fire. The result lands somewhere between backyard comfort and game-day energy, giving hosts confidence that food will hit the table right on time. Crowd-friendly portions also make pacing simple, whether guests grab one stick or circle back for seconds.

Flavor plays a steady role here, built around a glossy teriyaki finish that caramelizes as the grill works its magic. Gentle charring adds depth, while the meat stays tender from start to finish. Served straight from the grates, these skewers bring balance to spreads filled with heavier fare, offering something satisfying without slowing the day down.

American Made Grills stands behind moments like these because the grill should never be the weak link. Every model is hand-crafted in the USA using premium stainless steel built for steady heat and lasting performance. Consistent temperatures, solid construction, and thoughtful design allow recipes like this to cook smoothly, even when winter air settles in. When reliability matters, and timing counts, American Made Grills keeps outdoor cooking ready for every kickoff, whistle, and final score.

Serves 8

Teriyaki Chicken on a Stick Ingredients

Equipment

• grill
• 8 " bamboo wooden skewers, soaked in water for 2 hours (see above)

Ingredients

• 1 pound boneless skinless chicken breasts, thinly sliced

Marinade / Teriyaki Sauce Ingredients

• ⅔ cup tamari
• ¼ cup packed brown sugar
• 1 tablespoon apple cider vinegar
• 2 teaspoons sesame oil
• 1 teaspoon sesame seeds
• ¼ teaspoon ground ginger
• 1 clove of garlic, minced
• 2 teaspoons cornstarch
• ¼ cup of water
• 2 teaspoons chili garlic sauce, optional, for a spicy teriyaki sauce

Teriyaki Chicken on a Stick Directions

1. 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.
2. For the teriyaki sauce: If using cornstarch, place all the ingredients except the cornstarch and water in a small saucepan. Over medium heat, stir to combine. Continue stirring until the sugar is dissolved and all the ingredients are warm. Reduce the heat to low.
3. In a small, separate bowl, add the water and cornstarch, stirring until dissolved. Slowly whisk into the teriyaki sauce on the stove to warm. Shut the heat off once it is combined and thickened.
4. 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 evenly coated with the marinade. 
5. 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. 
6. Place the marinated teriyaki chicken on sticks directly on the grill grates. Cook on medium-high heat with the lid open.
7. 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°.
8. 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.

Taken from theshortordercook.com