- Teriyaki Chicken Skewers

$To make these tasty teriyaki chicken skewers, you need a few key items: - 1 lb (450g) boneless chicken thighs, cut into 1-inch cubes - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 2 tablespoons sesame oil - 1 tablespoon rice vinegar - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening) - Wooden skewers, soaked in water for 30 minutes The marinade is what makes these skewers shine. It is a mix of sweet and salty. Here’s what you need: - Soy sauce adds a rich umami flavor. - Honey gives the skewers a sweet touch. - Sesame oil adds a nice nutty taste. - Rice vinegar brings a bit of tang. - Garlic and ginger add depth and warmth. Mix these together to create a flavorful marinade. You can let the chicken soak in this mix for a few hours or overnight. This helps the flavors seep deep into the meat. You can make these skewers even better by adding veggies. Here are some great options: - 1 red bell pepper, cut into 1-inch pieces - 1 green bell pepper, cut into 1-inch pieces - 1 medium onion, cut into wedges These veggies not only add color but also taste. They absorb some of that teriyaki flavor, making each bite a burst of joy. You can mix and match based on what you like or have at home. For the full recipe, check out the detailed instructions to create your perfect teriyaki chicken skewers! To make the teriyaki marinade, you need a few simple ingredients. In a medium bowl, whisk together 1/4 cup of low-sodium soy sauce, 2 tablespoons of honey, 2 tablespoons of sesame oil, and 1 tablespoon of rice vinegar. Add 2 minced cloves of garlic and 1 teaspoon of grated fresh ginger. This mix gives the chicken its sweet and savory flavor. Now, take 1 pound of boneless chicken thighs, cut into 1-inch cubes. Add them to the marinade and stir well. Make sure each piece is coated. Cover the bowl and refrigerate for at least 1 hour. If you can, let it sit overnight. This lets the flavors sink in even more. After marinating, take the chicken out of the fridge. Let it sit at room temperature for 15 minutes. While waiting, soak your wooden skewers in water for 30 minutes. This prevents them from burning on the grill. Thread the chicken onto the skewers, alternating with pieces of red bell pepper, green bell pepper, and onion. This adds color and flavor to your dish. Preheat your grill or grill pan to medium-high heat. Place the skewers on the grill and cook for 10-12 minutes. Turn them occasionally to ensure even cooking. The chicken should reach an internal temperature of 165°F (74°C) and have nice grill marks. In the last few minutes, brush some thickened teriyaki sauce over the skewers for extra flavor. After cooking, let the skewers rest for a few minutes before serving. For the full recipe, check the details above! To get the best flavor, always marinate your chicken. Use the teriyaki marinade I shared. The longer you marinate, the better it tastes. Aim for at least one hour. If you can, marinate overnight. This allows the chicken to soak up all the flavors. Make sure every piece of chicken is covered in the marinade. You can turn the bowl a few times to mix it well. Grill marks add beauty to your skewers. To get those perfect lines, preheat your grill well. A hot grill helps sear the chicken quickly. Place the skewers on the grill and leave them alone for a few minutes. Don't move them too early! After a few minutes, check for marks. If you see nice lines, flip the skewers. This will help the chicken cook evenly and give it a delicious char. Serve your teriyaki chicken skewers on a big platter. You can drizzle more teriyaki sauce on top for extra taste. Add sesame seeds and sliced green onions for a nice touch. These skewers pair well with rice or a fresh salad. You can also serve them with extra veggies, like cucumbers or carrots. This makes a colorful and healthy meal. For the full recipe, check the section above! {{image_2}} If you want to mix things up, try other proteins. Tofu is great for a vegetarian option. Choose firm tofu and cut it into cubes. Marinate it just like the chicken. You can also use shrimp. Just peel and devein them, then marinate. Grill them for 4-6 minutes. They cook fast and taste amazing! While teriyaki is a classic, you can play with flavors. Add orange juice for a citrus twist. Use pineapple juice for sweetness. Swap out soy sauce for tamari if you want a gluten-free option. You can even add some heat with sriracha or chili flakes. Each change gives a new taste to your skewers. Don’t just stick to bell peppers and onions. Try zucchini, mushrooms, or cherry tomatoes. Cut them into bite-sized pieces for easy grilling. You can mix colors for a beautiful plate. Keep them in mind when making skewers. Fresh vegetables add flavor and nutrition. They also make your dish look even better! For the full recipe, check out the Teriyaki Chicken Skewers section above. After you enjoy your teriyaki chicken skewers, store any leftovers safely. Place the skewers in an airtight container. This helps keep them fresh. Make sure to refrigerate them within two hours of cooking. Leftover skewers will stay good in the fridge for up to three days. When you're ready to enjoy your leftovers, reheating is easy. Preheat your oven to 350°F (175°C). Place the skewers on a baking sheet. Cover them with foil to keep moisture in. Heat for about 10-15 minutes or until warmed through. You can also reheat them in the microwave for about 1-2 minutes, but the oven will keep them crispier. If you want to save skewers for later, freezing is a great option. Allow the cooked skewers to cool completely. Then, wrap each skewer tightly in plastic wrap. Place them in a freezer bag or airtight container. They can last in the freezer for up to three months. When you’re ready to eat them, thaw in the fridge overnight before reheating. This way, your teriyaki chicken skewers will taste almost as fresh as when you made them. Enjoy! For the full recipe, you can refer to the beginning of the article. Yes, you can use chicken breast. It is leaner than thighs. This will change the flavor a bit. Chicken breasts can dry out more easily. To avoid dryness, do not overcook them. Marinate them just like thighs. The marinade helps keep the chicken juicy. The best way is to use a meat thermometer. Insert it into the thickest part of the chicken. The safe internal temperature is 165°F (74°C). You can also check for clear juices. If the juices run clear, the chicken is done. Cut into a piece to check. If it is white and not pink, it is good to eat. Soak wooden skewers in water for at least 30 minutes. This prevents them from burning on the grill. You can use a large bowl or a dish. Make sure they are fully submerged. You can even add some flavor to the water, like herbs. This will add a nice touch to your skewers. In this article, we explored how to make teriyaki chicken skewers. You learned about the main ingredients, marinade, and optional veggies. I shared step-by-step instructions and helpful cooking tips. We also discussed variations with different proteins and storage methods. Teriyaki chicken skewers are simple and fun to make. You can easily customize them to fit your taste. Enjoy experimenting in the kitchen, and remember to have fun with flavors!$

- Teriyaki Chicken Skewers

Satisfy your cravings with these irresistible Teriyaki Chicken Skewers! This easy recipe features tender chicken marinated in a delightful sweet and savory sauce, making it perfect for barbeques or quick dinners. Learn tips for achieving perfect grill marks and options for adding vibrant veggies. Impress your family and friends with this delicious dish. Click through for the full recipe and get ready to grill up some flavor!

Print Recipe Pin Recipe

Ingredients

1 lb (450g) boneless chicken thighs, cut into 1-inch cubes

1/4 cup low-sodium soy sauce

2 tablespoons honey

2 tablespoons sesame oil

1 tablespoon rice vinegar

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

1 red bell pepper, cut into 1-inch pieces

1 green bell pepper, cut into 1-inch pieces

1 medium onion, cut into wedges

Wooden skewers, soaked in water for 30 minutes

Instructions

In a medium bowl, whisk together the soy sauce, honey, sesame oil, rice vinegar, minced garlic, and grated ginger. This will be your teriyaki marinade.

Add the cubed chicken thighs to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, or overnight for more flavor.

After marinating, remove the chicken from the fridge and let it sit at room temperature for about 15 minutes.

In a small saucepan over medium heat, bring the remaining marinade to a boil. Reduce the heat, stir in the cornstarch mixture, and simmer until thickened, about 2-3 minutes. Set aside.

Preheat your grill or grill pan to medium-high heat.

Thread the marinated chicken, red bell pepper, green bell pepper, and onion alternately onto the soaked wooden skewers.

Place the skewers on the preheated grill and cook for 10-12 minutes, turning occasionally, until the chicken is fully cooked (internal temperature should reach 165°F/74°C) and has nice grill marks.

Brush the thickened teriyaki sauce over the chicken skewers during the last few minutes of cooking for extra flavor.

Remove from the grill and let the skewers rest for a few minutes before serving.

Prep Time: 1 hour | Total Time: 1 hour 30 minutes | Servings: 4

- Presentation Tips: Serve the skewers on a large platter drizzled with extra teriyaki sauce and garnish with sesame seeds and sliced green onions for an extra pop of color.