Teriyaki Chicken Skewers

Grilling season is not over yet and before it ends, you absolutely need to make these chicken skewers! These feature a homemade teriyaki sauce that is much better than any store bought version you have ever used. The teriyaki is sweet, salty, and a bit spicy to really hit all those taste buds. For my vegetables, I used bell peppers, zucchini, onions, and mushrooms since these grill easily and will soften and be cooked at a similar time as the chicken needs so you won’t risk having raw chicken or raw veggies – these will all be ready at the same time! I also threw some whole green onions on my grill to serve with the skewers – these only need 1-2 minutes on each side, so throw them on last. They are flavorful and add a vibrant green color to the plate. Back to the skewers – the chicken is tender with charred bits around the edge that may be the best little morsels. We could not get enough of this dish, it turned out even better than I could have imagined. I should mention, these can also be made on the stovetop if you do not have a grill – you just won’t get those charred bits or those grill marks. My recommendation for stove top cooking is to heat a large pan over medium and add 1 tbsp of oil and throw in all your ingredients and cook for 12-15 minutes. You could also roast these in the oven for more close to the authenticity of a grill. For this, heat the oven to 400 degrees Fahrenheit and spread the chicken and veggies on a large sheet pan, spreading evenly and not overcrowding. Roast in the oven for 15-20 minutes until the chicken is cooked through.

  • 2lbs Chicken Breast
  • 1 Red Bell Pepper
  • 1 Yellow Bell Pepper
  • 1 Orange Bell Pepper
  • 8oz Mushrooms
  • 1 Yellow Onion
  • 2 Zucchini

Marinade:

  • 1 1/3 Cup Brown Sugar
  • 1 Cup Soy Sauce
  • 1/4 Cup Rice Vinegar
  • 2 Tbsp Minced Ginger
  • 2 Tbsp Minced Garlic
  • 1 Tbsp Miso Paste
  • 1 Tbsp Sambal Oelek
  • 1 Tsp Cornstarch
  • Serves: 4
  • Prep Time: 120 Minutes (for marinating)
  • Assembly Time: 10 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 155 Minutes

To Make:

  1. Let’s start by making the marinade – in a large bowl, combine the brown sugar, soy sauce, rice vinegar, ginger, garlic, miso paste and sambal. *DO NOT ADD THE CORNSTARCH YET*
  2. Dice the chicken in to ~1 inch – 1 1/2 inch cubes and add to the marinade. Set aside and allow the chicken to marinate for at least 60 minutes, but don’t exceed 120 minutes or the chicken can become tough.
  3. When you are almost ready to start assembling and cooking – it’s time to prep all the vegetables. Sliced the mushrooms in half, slice the zucchini in to 1/2 inch pieces, quarter the onion, and dice the bell pepper to 1 inch pieces. *You want all the vegetables to be large enough to skewer*
  4. Time to assemble! Using metal skewers, alternate between chicken and vegetables until all of the ingredients are used. *Do NOT discard the leftover marinade the chicken was in, we are going to make a sauce out of it*
  5. Add the cornstarch to the leftover marinade and whisk to dissolve the cornstarch. Heat a large pan over medium heat and add the marinade. Stirring frequently, cook the sauce for 8-10 minutes until it thickens. Once the sauce has thickened, remove from the heat and set aside.
  6. Now time to cook the skewers – heat the grill to 350 degrees Fahrenheit. Once hot, add the skewers, shut the grill lid cook for 5 minutes. You are going to flip them a total of 4 times – cooking each time for ~5 minutes with the lid closed. You want to cook them on each side to get those grill marks and slightly charred bits evenly.
  7. Once the chicken is fully cooked through, remove the skewers from the grill.
  8. Plate and drizzle with the sauce you made earlier and serve with rice (optional)!

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