Chicken Teriyaki on a Stick


Here's a delicious recipe to make on the grill this summer. Serve with Fried Rice, Crab Rangoon, or Egg Rolls.

1/2 cup soy sauce
2 tablespoons water
2 tablespoons rice vinegar
1/4 cup brown sugar
1 clove garlic
2 teaspoons cornstarch
2 pounds chicken tenders
bamboo skewers

To prepare teriyaki sauce, place soy sauce, water, vinegar, brown sugar, garlic, and cornstarch in a small saucepan over medium heat. Whisk gently until mixture begins to boil and thicken. Remove from heat and transfer to a bowl to cool. Place chicken strips in a large ziploc bag and coat with 1/2 cup teriyaki sauce. Marinate chicken tenders in the sauce for at least one hour or overnight in the refrigerator. Soak bamboo skewers in water for 30 minutes before cooking. Skewer chicken. Cook on prepared charcoal grill for 3-5 minutes on each side until done. Brush strips with reserved teriyaki glaze for the last 1-2 minutes. Serves 4-6.
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