Meat Onna Stick (aka. Chicken Teriyaki)

Picture of 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

Picture of Ingredients

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


  • 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.
nibbler1253 years ago
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)  nibbler1253 years ago
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!)
sundevil3334 years ago
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)  sundevil3334 years ago
That sounds great! You should definitely post pics and let me know how it comes out!
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)  sundevil3334 years ago
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.
venecha (author)  bottom-dragger4 years ago
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!!
SarahO619 days ago
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.
SantychairM4 months ago

sooo goood thanks for the tips

mary.baker2 years ago
Definitely going to try this for my wedding reception! It looks delicious!
arcticspear3 years ago
Sounds like a winner and they look great! Can't wait to try this. Thanks so much for the tips...
bullutk3 years ago
i grilled mine over charcoal and hickory chips, turned out awesome! i added some "infused" butter to the marinade, very tasty!!
venecha (author)  bullutk3 years ago
Oooh! How did you do the infused butter? that sounds very yummy!
kost4 years ago

I'll try it.
akinich4 years ago
nice !!!
is there any alternative to grilling ???
venecha (author)  akinich4 years ago
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 venecha4 years ago
thanks !
You could use the broiler on your stove.
mdavidson14 years ago
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-.

Thanks !!!

I was having an issue, but I believe you may have solved it for me.
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
chickflix4 years ago
Ah, rat on a stick! my favorite! great 'ible!
venecha (author)  chickflix4 years ago
*laughs* Yummy! Though ketchup is extra!
venecha (author)  daughter4 years ago
Thank you for the kind words! It is extremely tasty! Let me know how it comes out if you make it.
red_johnnny4 years ago
Nice recipe, I bet those are delicious
sunshiine4 years ago
Thank you for sharing this! I am going to try it. Where can you find chinese 5 spice?
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.
Thanks! I want to send this link to my son! Very good recipe.