Teriyaki-Sesame Chicken Skewers

  • 1 bottle low sodium teriyaki sauce

  • 5 Tbsp. sesame oil

  • 2 cloves garlic, minced

  • Juice of 1 lemon

  • 1 1/2 Tbsp. sugar

  • 3 Tbsp. cilantro, chopped

  • 1/2 tsp. red pepper flakes (if desired)

  • 12 skinless, boneless chicken breasts, cut into strips 

  • 1 Tbsp. sesame seeds, toasted


Soak bamboo skewers in water to prevent them from burning during cooking.

Combine the teriyaki sauce, sesame oil, garlic, lemon juice, sugar, cilantro, red pepper flakes and chicken strips in a bowl. Cover and marinate in the refrigerator for at least 1 hour. 

Remove the chicken from the marinade and grill for about 10-12 minutes or until fully cooked. You can also bake them in a 350° oven for about 20 minutes. Sprinkle with sesame seeds before serving. 

Serves 25 as an appetizer

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