| Level: | Easy |
| Total: | 2 hr |
| Prep: | 30 min |
| Inactive: | 1 hr |
| Cook: | 30 min |
| Yield: | 24 servings |
| Level: | Easy |
| Total: | 2 hr |
| Prep: | 30 min |
| Inactive: | 1 hr |
| Cook: | 30 min |
| Yield: | 24 servings |
Ingredients
- 15 ounces teriyaki sauce (no more than 2 grams sugar per serving)
- 6 tablespoons sesame oil
- 1/4 teaspoon minced garlic
- 1 lemon, juiced
- 1 tablespoon sugar substitute (recommended: Splenda)
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon sesame seeds, toasted
- 1 cantaloupe half filled with melon balls, optional
Instructions
- Soak bamboo skewers in water for 1 hour to keep from burning later.
- Mix all marinade ingredients together in a non-reactive 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 F.
- Thread 1 chicken strip on each skewer towards end of the stick, and line up on a sheet pan. Place in oven and bake for about 30 minutes, or until fully cooked through. Sprinkle with sesame seeds before serving. Serve by sticking skewers straight out of the side of a cantaloupe half filled with melon balls, if desired.
Nutrition Facts
| Calories | 57 calorie |
| Total Fat | 2 grams |
| Saturated Fat | 0 grams |
| Carbohydrates | 0 grams |
| Calories | 57 calorie |
| Total Fat | 2 grams |
| Saturated Fat | 0 grams |
| Carbohydrates | 0 grams |
Reviews
Made it Gluten-free by substituting 2 cup Tamari and 1/4 cup sugar instead of teryaki and it was awesome!
My family of 4 really enjoyed these. I loved the caramelized, “burnt” sections. Will be making these often.
They were DELICIOUS! will make them again for sure! I marinated mine overnight, so glad I found this recipe
Really delicious! As others recommended, I will use low sodium next time (I love salty foods, but my kids thought it a bit much. Serving over plain white rice helped. Oh, and I used regular sugar, added some onion chunks…and grilled them instead of using the oven. The lightly charred taste and grill marks made it even better! So glad to have found this recipe!!
These have become my fave thing to make! The are so delicious and easy to make. The first time I made them, I used a cheap watery teriyaki sauce and they came out a little dry, but still delicious. Second time I used a thicker teriyaki sauce and they were perfect!
Very good. Marinated it for over an hour and it was not too salty, just right and I don’t like salty food.
I made this for a party. It was a big hit. Everyone really loved the flavor of the chicken. I added pineapple instead of melon balls.
These were so easy to make and they got RAVE reviews from everyone. I think they were gone within 10 minutes! I actually didn’t try baking them in the oven as the recipe suggests. It was a gorgeous day, so I decided to grill them. That is totally the way to go because you get a great sear and have the grill lines with really packed in flavor. I saw a lot of people said “too salty” but I didn’t think so. I used Kikkoman sauce (it’s the only one I found with 2 sugars per serving.) I intend to make these again and again and again. Perfect and easy for a grilling appetizer.
This recipe was so easy to make and it looks beautiful when it is done. The chicken came out tender and flavorful, it looked amazing when served.
I served it in the cantaloupe like the recipe states & the kids thought it was a lot of fun to eat the chicken off the stick & the cute balls of melon. I made brown rice & spring rolls also. I also used the low sodium teriyaki. I should mention I thought I would have enough for 2 meals (I bought a bigger pack of thighs then the recipe called for and when I looked it was all gone! Next time I will triple the recipe.