Description
Delicious and juicy Teriyaki Chicken Skewers marinated in a homemade sweet and savory teriyaki sauce, grilled to perfection with colorful bell peppers, pineapple, and red onions. Perfect for a quick, flavorful dinner or outdoor BBQ, these skewers are easy to prepare and packed with fresh ingredients and vibrant flavors.
Ingredients
Chicken and Vegetables
- 1-1½ lb chicken breast or thighs, boneless and skinless, cut into 1-1.5 inch cubes
- 2 bell peppers, any color, cut into equal-sized pieces
- 1 red onion, cut into equal-sized pieces
- 2-3 fresh pineapple, diced into equal-sized pieces
Teriyaki Sauce
- 1 cup water
- ¼ cup low sodium soy sauce or coconut amino acids for gluten-free option
- ¼ cup packed brown sugar
- 1½ Tbsp honey (more if desired)
- 3 cloves garlic, minced
- ½ tsp ginger powder or fresh ginger
- 1 Tbsp cornstarch or arrowroot for gluten-free option
- 3 Tbsp water (to make slurry with cornstarch/arrowroot)
- 1½ tsp red pepper flakes (optional for heat)
- 1½ Tbsp white sesame seeds (optional for garnish and flavor)
Instructions
- Make the Teriyaki Sauce: In a medium saucepan, combine 1 cup water, brown sugar, low sodium soy sauce, honey, minced garlic, and ginger powder. Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
- Prepare Slurry: In a small bowl, whisk together the cornstarch (or arrowroot) and 3 Tbsp water to create a slurry. Lower the heat under the simmering sauce and slowly add the slurry while whisking constantly.
- Thicken the Sauce: Continue whisking the sauce over low heat until it thickens to your desired consistency, about 3-5 minutes. Stir in white sesame seeds and red pepper flakes if using. Remove the sauce from heat.
- Adjust Sauce Consistency: If the sauce becomes too thick, thin it by adding a little water until smooth. Let the sauce cool before use.
- Reserve Sauce Portions: Set aside ⅓ cup of the teriyaki sauce for marinating the chicken and another ¼ cup for brushing the skewers during grilling. Keep the remaining sauce for serving.
- Marinate the Chicken: Place the cubed chicken in a large container and pour ⅓ cup of the cooled teriyaki sauce over it. Toss to coat and marinate for at least 10-20 minutes, or ideally up to 24 hours in the refrigerator for deeper flavor.
- Prepare Skewers: Thread the marinated chicken cubes alternately with bell peppers, pineapple chunks, and red onion pieces onto skewers, creating colorful kabobs.
- Preheat Grill: Turn your grill to medium/high heat and ensure the grill grates are clean and lightly oiled to prevent sticking.
- Grill the Skewers: Place all skewers directly on the hot grill. Cook for 5 minutes without moving to develop grill marks, then rotate to the next side. Continue cooking and rotating the skewers for about 12-18 minutes total, or until the chicken reaches an internal temperature of 165°F (74°C).
- Brush with Sauce: While grilling, brush the skewers with the reserved ¼ cup teriyaki sauce every time you turn them to keep them moist and flavorful.
- Serve: Remove the skewers from the grill once cooked through. Serve immediately over rice or with your favorite side dishes, garnished with extra teriyaki sauce if desired. Enjoy your flavorful grilled teriyaki chicken skewers!
Notes
- Marinate chicken for longer (up to 24 hours) for enhanced flavor and tenderness.
- Adjust the sweetness or heat by varying honey or red pepper flakes to your preference.
- Use bamboo or metal skewers; if using bamboo, soak them in water for at least 30 minutes before grilling to prevent burning.
- Use coconut aminos instead of soy sauce for a gluten-free, soy-free alternative.
- Check internal temperature of chicken to ensure proper doneness and food safety.
- Leftover teriyaki sauce keeps well in the refrigerator for up to 5 days and can be used as a dipping sauce or glaze for other dishes.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian
