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!

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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.

bottom-dragger says: Jun 30, 2011. 4:18 PM

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.

venecha (author) in reply to bottom-draggerJun 30, 2011. 5:06 PM

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!!

sundevil333 says: Jul 2, 2011. 2:44 PM

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

venecha (author) in reply to sundevil333Jul 2, 2011. 3:29 PM

That sounds great! You should definitely post pics and let me know how it comes out!

sundevil333 in reply to venechaJul 5, 2011. 9:45 AM

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!

venecha (author) in reply to sundevil333Jul 5, 2011. 10:05 AM

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

nibbler125 says: Feb 28, 2012. 8:40 PM

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.

venecha (author) in reply to nibbler125Feb 29, 2012. 4:58 AM

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!)

mary.baker says: Oct 15, 2012. 11:27 AM

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

arcticspear says: Jul 15, 2012. 11:03 PM

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

bullutk says: Sep 18, 2011. 7:15 PM

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

venecha (author) in reply to bullutkSep 19, 2011. 5:30 AM

Oooh! How did you do the infused butter? that sounds very yummy!

kost says: Jul 1, 2011. 2:42 AM

Yum!

I'll try it.

akinich says: Jun 30, 2011. 7:00 AM

nice !!!
is there any alternative to grilling ???
thanks
akinich

venecha (author) in reply to akinichJun 30, 2011. 8:24 AM

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).

akinich in reply to venechaJun 30, 2011. 9:20 AM

thanks !

Spokehedz in reply to akinichJun 30, 2011. 7:27 AM

You could use the broiler on your stove.

mdavidson1 says: Jun 29, 2011. 5:32 AM

I just want to add that after much experimentation with this recipe, I've discovered that it's easier to get the stick into the meat using the -pointy end first-.

nanosec12 in reply to mdavidson1Jun 29, 2011. 8:29 AM

Thanks !!!

I was having an issue, but I believe you may have solved it for me.

amytweedmike says: Jun 29, 2011. 5:24 AM

This recipe is fabulous. Thanks to Michael for sharing it with me. Ive made it twice and its always been good. The big plus is the kids think is good plus fun since they eat off a stick. Try this one its a winner

chickflix says: Jun 27, 2011. 3:24 PM

Ah, rat on a stick! my favorite! great 'ible!

venecha (author) in reply to chickflixJun 27, 2011. 4:17 PM

*laughs* Yummy! Though ketchup is extra!

daughter in reply to venechaJun 28, 2011. 5:18 PM

GREAT PRESENTATION, CANT WAIT TO SHARE RECIPE WITH MY
FAMILY AND FRIENDS. UMMMMM FINGER LICKING GOOD

venecha (author) in reply to daughterJun 28, 2011. 7:58 PM

Thank you for the kind words! It is extremely tasty! Let me know how it comes out if you make it.

red_johnnny says: Jun 28, 2011. 3:59 AM

Nice recipe, I bet those are delicious

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sunshiine says: Jun 26, 2011. 5:47 PM

Thank you for sharing this! I am going to try it. Where can you find chinese 5 spice?

FoolishSage in reply to sunshiineJun 27, 2011. 2:00 AM

Usually supermarkets will carry it along with the more regular spices. Otherwise you can make your own by mixing ground anise, cloves, cinnamon, pepper and fennel seeds. Try to find whole spices when possible and grind as needed. Any left over spice mix should be stored air tight.

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sunshiine in reply to FoolishSageJun 27, 2011. 11:49 AM

Thanks! I want to send this link to my son! Very good recipe.