Teriyaki Chicken Skewers

Ingredients

  • 10 to 12 bamboo skewers

  • 1 pound boneless, skinless chicken breasts (partially frozen for easier slicing)

  • ¼ cup orange juice

  • ¼ cup corn oil

  • 2 tablespoons seasoned rice vinegar

  • ½ teaspoon minced garlic

  • 3 tablespoons teriyaki marinade (homemade or store-bought)

  • 1 tablespoon fresh chopped cilantro

  • 1 teaspoon Hoisin sauce

Nothing screams summer grilling like juicy chicken skewers—especially when they’re soaked in a zesty teriyaki marinade. These Teriyaki Chicken Strips on a Stick are bursting with flavor thanks to the citrusy, garlicky, Asian-inspired blend of ingredients.

Whether you’re planning a backyard cookout or just looking for an easy dinner that feels like a party, this recipe delivers.

Cooking Steps

  • 1

    Soak bamboo skewers in water for at least 30 minutes.

  • 2

    Slice chicken into thin strips across the grain..

  • 3

    Thread the chicken strips onto the skewers.

  • 4

    In a bowl, mix all other ingredients to create your marinade.

  • 5

    Pour marinade over the chicken and let sit in the fridge for at least 1 hour.

  • 6

    Discard leftover marinade. Grill chicken skewers over hot coals or on a gas grill until cooked through, turning once or twice.

Roughing It Easy

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