Teriyaki Sesame Chicken Skewers

servings: 6
Prep Time: 20 Min
Chill Time: 1 Hr 0 Min
Cook Time: 30 Min

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  • 30 8 inch bamboo skewers
  • 15 oz teriyaki sauce (no more than 2 grams sugar per serving)
  • 6 tbsp sesame oil, few drops
  • 1/4 tsp garlic, minced
  • 1 lemon, juiced
  • 1 tbsp sugar
  • 2 lbs chicken breast, boneless


Soak bamboo skewers in water for 1 hour to keep from burning later.
Mix all marinade ingredients together in a nonreactive 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.
Thread one chicken strip on each skewer toward end of the stick and line up on a sheet pan. Place in oven and bake for about 30 minutes, or until fully cooked. Sprinkle with sesame seeds before serving.

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