Grilled Teriyaki Chicken Skewers makes for a quick summer dinner recipe. Grilled Chicken Skewers with a Teriyaki Sauce marinade is a sweet and spicy chicken recipe that is best served with rice.
2medium sized Chicken BreastsBoneless, Skinless (cut into 1 inch cubes)
1medium sizedBell Pepperany color (cut into 1-inch dices)
1medium sizedRed Onioncut into 1-inch dices
1teaspoonOlive Oilto grill the Chicken
For the Teriyaki Sauce
2tablespoonCornstarch
3tablespoonWaterto make Cornstarch Slurry
4clovesGarlicminced
½inchGingerfinely chopped
¼cupPacked Light Brown Sugar
¼cupDark Soy Sauce
1tablespoonSesame Oil
1teaspoonRice Vinegar
1tablespoonHoney
Garnish
Green Onionsfinely chopped
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INSTRUCTIONS
Making the Teriyaki Sauce: To make the Teriyaki Sauce, first make Cornstarch slurry by combining Cornstarch and Water in a bowl until combined and lump-free. Heat a skillet and add the Cornstarch slurry along with all the other sauce ingredients. Simmer over low heat until the sauce thickens. Take it out in a bowl and allow it to cool down.
Toss the Chicken in the Teriyaki Sauce. Stir to combine or just take the sauce and the chicken in a zip-lock bag. Seal the top and shake vigorously until combined. Keep this in the refrigerator for 1 hour or overnight.
To knead the Kabobs, start by soaking the skewers in warm water for 20 minutes. Then start with the Bell Peppers, followed by Red Onion and a Chicken Piece. Follow until you reach the tip of the skewer. Do not knead all the way up to the top. This will make it difficult to cook the kabobs. Keep about 1-inch space on the top.
Heat some Olive Oil in a grill pan. Add the skewers and allow them to get charred over medium-high heat for 8-10 minutes. Turn after every 2 minutes. Baste with the remaining sauce towards the end.
Serve these Grilled Teriyaki Chicken Skewers with rice. Garnish with finely chopped Green Onions.
Video
Nutrition
Nutrition Facts
Grilled Teriyaki Chicken Skewers
Amount Per Serving
Calories 256
* Percent Daily Values are based on a 2000 calorie diet.
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