Description

Teriyaki Chicken Skewers are a delightful combination of tender chicken pieces marinated in a savory-sweet teriyaki sauce, grilled to perfection, and often paired with vegetables like bell peppers and pineapple. This dish offers a harmonious blend of flavors and is perfect for gatherings or a family meal.

Ingredients

Units Scale

For the Chicken Skewers:

2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
1 red bell pepper, cut into 1-inch pieces (optional)
1 green bell pepper, cut into 1-inch pieces (optional)
1 cup fresh pineapple chunks (optional)
Skewers (if using wooden skewers, soak them in water for at least 30 minutes to prevent burning)

For the Teriyaki Marinade and Sauce:

1 cup low-sodium soy sauce
1/2 cup water
1/3 cup brown sugar
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons cornstarch
2 tablespoons water (for cornstarch slurry)

Optional Garnishes:

Sesame seeds
Chopped green onions

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Instructions

Prepare the Marinade and Sauce:
- In a saucepan over medium heat, combine soy sauce, 1/2 cup water, brown sugar, honey, rice vinegar, sesame oil, minced garlic, and minced ginger. Stir well.
- In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry.
- Once the saucepan mixture begins to simmer, slowly whisk in the cornstarch slurry. Continue to cook, stirring frequently, until the sauce thickens, about 2-3 minutes.
- Remove from heat and let it cool completely.
Marinate the Chicken:
- Place the chicken cubes in a large resealable plastic bag or a shallow dish.
- Pour half of the cooled teriyaki sauce over the chicken, ensuring all pieces are well coated. Reserve the remaining sauce for basting and serving.
- Seal or cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
Assemble the Skewers:
- Preheat the grill to medium-high heat.
- Thread the marinated chicken pieces onto the skewers, alternating with bell pepper pieces and pineapple chunks if using.
Grill the Skewers:
- Lightly oil the grill grates to prevent sticking.
- Place the skewers on the grill and cook for 10-12 minutes, turning every 3-4 minutes to ensure even cooking. Baste with some of the reserved teriyaki sauce during the last few minutes of grilling.
- Ensure the chicken is cooked through, with an internal temperature of 165°F (75°C).
Serve:
- Transfer the skewers to a serving platter.
- Drizzle with any remaining warmed teriyaki sauce.
- Garnish with sesame seeds and chopped green onions if desired.

Notes

For a gluten-free option, use tamari instead of soy sauce.
Adjust the sweetness of the sauce by varying the amount of brown sugar and honey to taste.
These skewers pair well with steamed rice and a side of grilled vegetables.