Sesame Teriyaki Skewers Chicken On A Stick Recipes

SESAME TERIYAKI SKEWERS (CHICKEN ON A STICK)

Steps:

• Soak bamboo skewers in water for 1 hour to keep from burning later.
• Mix all marinade ingredients together in a non-reactive container large enough to hold all of the chicken.
• Cut chicken into 1/2-inch strips and submerge them in the marinade, cover, and refrigerate for at least 1 hour.
• Preheat oven to 375 degrees F.
• Thread 1 chicken strip on each skewer towards end of the stick, and line up on a sheet pan.
• Place in oven and bake for about 30 minutes, or until fully cooked through.
• Sprinkle with sesame seeds before serving.

SESAME CHICKEN SKEWERS

Steps:

• Soak bamboo skewers in warm water for 1 hour.
• While skewers soak, mix teriyaki sauce, sesame oil, lemon juice, garlic, and sweetener together in a large glass or ceramic bowl. Add chicken, cover the bowl with plastic wrap, and marinate in the refrigerator for at least 1 hour; the longer you marinate, the better the flavor.
• Preheat the oven to 350 degrees F (175 degrees C).
• Thread chicken onto bamboo skewers and place on a nonstick shallow baking pan. Discard marinade. Sprinkle chicken with sesame seeds.
• Bake in the preheated oven until chicken pieces are no longer pink in the centers and juices run clear, 30 to 40 minutes.

TERIYAKI SESAME CHICKEN SKEWERS

Steps:

• Soak bamboo skewers in water for 1 hour to keep them from burning during cooking.
• Mix all marinade ingredients together in a container large enough to hold all of the chicken.
• Cut chicken into 1/2-inch strips and submerge them in the marinade, cover, and refrigerate for at least 1 hour.
• Preheat oven to 375°.
• Thread 1 chicken strip on each skewer towards end of the stick, and line up on a sheet pan.
• Place in oven and bake for about 30 minutes, or until fully cooked through.
• Sprinkle with sesame seeds before serving.

TERIYAKI CHICKEN SKEWERS

Steps:

• Cut the thighs into 1-inch (2.5 centimetre) pieces. Place them into a mixing bowl. Add the rest of the ingredients and stir well (I love using kitchen tongs to mix this).
• Thread the pieces onto skewers (fill about 4 inches/12 centimetres of each skewer), making sure to leave little gaps between the meat for more even cooking.
• Cook on a grill until ready (see note 1).
• Meanwhile: In a sauce pan, combine teriyaki sauce, honey, soy sauce and water and simmer on low for about 2 minutes. Slowly pour in cornstarch slurry (1 teaspoon of cornstarch mixed with 2 teaspoons of water), while mixing constantly until it has thickened. Once it comes to a boil, turn off.
• Brush each skewer with some of the sauce and sprinkle (optional) with sesame seeds.
• Enjoy!

TERIYAKI SESAME CHICKEN SKEWERS

Steps:

• Soak bamboo skewers in water for 1 hour to keep from burning later.
• Mix all marinade ingredients together in a non-reactive container large enough to hold all of the chicken. Cut chicken into 1/2-inch strips and submerge them in the marinade, cover, and refrigerate for at least 1 hour.
• Preheat oven to 375 degrees F.
• Thread 1 chicken strip on each skewer towards end of the stick, and line up on a sheet pan. Place in oven and bake for about 30 minutes, or until fully cooked through. Sprinkle with sesame seeds before serving. Serve by sticking skewers straight out of the side of a cantaloupe half filled with melon balls, if desired.