Meat Onna Stick (aka. Chicken Teriyaki)

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Introduction: Meat Onna Stick (aka. Chicken Teriyaki)

Just like most things that come out of our kitchen, this one was inspired by food we got from a local restaurant. One of the things we really like to get from our local Chinese takeout is their chicken and beef teriyaki on a stick. Normally I make this with my special fried rice on the side, but that is for another instructable *grin* and really, it doesn't get much better than charred meat on a stick!

The chicken (or beef) teriyaki is fairly easy to make. The most time consuming part is the marination process. The results are more than worth it!

Step 1: Ingredients


The ingredient list for this is fairly short. Note that beef can be substituted for the chicken for tasty beef teriyaki!

Ingredients:

  • 1-2 lbs Chicken (I normally buy the boneless thighs or breast tenders when they go on sale)
  •        --> Beef can also be used, though I am not sure which cut would be best
  • 15 oz bottle of Teriyaki sauce*
  • 1/4 tsp Chinese 5 spice (optional)

Other things:
  • Skewers
  • Tongs
  • Big Bowl
  • Flat Pan



* Note this is NOT the glaze! If you like the shiny outside then you can add this later prior to grilling. I like the runnier kind for this purpose.

Step 2: Preparation

The Prep

Skewers
  • Add water to a shallow pan that is long enough to accommodate the skewers
  • Let the skewers soak while the meat marinades - at least 2 hours
  • This step is IMPORTANT if you are going to put these on a grill! (ask me how I know this)

Cut up the meat
  • For chicken thighs, I cut these in thirds to make them a good size to fit on a skewer
  • For the chick breast tenders (the thinner breast strips), I leave as-is and don't cut up
  • For normal chicken breasts, slice against the grain into thirds

Marinade
  • Place chicken into large bowl
  • Wash hands with soap (this -is- chicken after all...best to use good food safety here!)
  • Add the entire container of teriyaki sauce
  • Add the 1/4 tsp of chinese 5 spice
  • Stir well
  • Cover with plastic wrap
  • Put in refrigerator on the bottom shelf
  • Let marinade at least 2 hours
  • Do NOT marinade too long! Once I left this in over 15 hours and it was a too salty

Step 3: Impale That Chicken!

This next step is fun but a bit dangerous. If you hadn't noticed before, the pointy end of the skewers are sharp.
  • Now would also be a good time to start heating up the grill
  • Insert the skewer into the chicken carefully.
  • There are a couple of methods to this. If you are careful, you can insert it in the middle of the meaty bit so you don't see any of the wooden part. If that seems to be a challenge or the meat isn't cooperating, you can weave the skewer in and out.
  • Did I mention the caution part?
  • And a last note for washing of hands after this step

Step 4: Fire Up That Grill!

  • Make sure your grill is hot
  • Place the skewered chicken carefully on the grill
  • Because of the long sticks, you may not be able to close the lid
  • Since they were soaked while the meat was marinading, they should not immediately catch on fire. A bit of charring is normal
  • Grill thoroughly
  • Just like all poultry, be sure and check the temp (we have our thermometer set to 165 for chicken)
Enjoy!

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    31 Discussions

    Don't over do the 5 spice, Also I was able to cook them in my oven at 350F for 25 minutes. They turned out really good and it was pretty cheap to make.

    1 reply

    Thanks for the oven info! I'm not so good at taking grill things and cooking them properly in the oven. I'm sure other folks would also like to see (especially if it is cold out and they can't grill!)

    You have inspired me to do an Asian Grill Night (the grill is actually American-- a Weber made right in Illinois) but the food being grilled has an Asian inspiration and these things are front and center on the menu. They are marinating now-- let you know how it goes

    3 replies

    Sorry, no pics... got too busy cooking (and then eating) and never had time to find my wayward camera. These turned out awesome though! Big hit with the whole dinner table! Great recipe-- many thanks!

    That is great to hear! I'm glad they turned out well! Thank you VERY much for sharing!

    a layer of foil under the exposed ends of the skewers will keep them from burning...allowing you to place the chicken/cow/rat more directly over the coals.

    1 reply

    Ooooh! Thanks for that tip! *grin* Things usually start out okay, but once any juice starts dripping, the grill flares up and chars the sticks. I like the foil idea a LOT!!

    I cook it in the oven an it is awesome.. My husband loves it !!

    Can't wait to try it! My 4 year old loves the "stick chicken" at the Chinese place down the road from our church but we haven't been able to go here lately. ? she will be so excited to hear that we are having it for supper this week.

    Definitely going to try this for my wedding reception! It looks delicious!

    Sounds like a winner and they look great! Can't wait to try this. Thanks so much for the tips...

    i grilled mine over charcoal and hickory chips, turned out awesome! i added some "infused" butter to the marinade, very tasty!!

    1 reply

    Yep! Broiling would be an option. And if you wanted to remove the skewer and cut up the chicken, you can toss in a hot wok (or pan).