Description
These Grilled Chicken Teriyaki Skewers feature tender, juicy chicken marinated in a sweet and savory teriyaki glaze, grilled to smoky perfection with colorful vegetables. Perfect for BBQs, family dinners, or meal prep, this Japanese-inspired recipe delivers flavor, health, and visual appeal in every bite.
Ingredients
Scale
For the Marinade:
- ½ cup soy sauce (low sodium)
- ¼ cup mirin or rice vinegar
- 3 tbsp brown sugar or honey
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
For the Skewers:
- 1½ lbs boneless chicken thighs or breasts, cubed
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 red onion, cut into pieces
- 1 small zucchini, sliced
- Pineapple chunks (optional)
- Wooden or metal skewers
Instructions
- Prepare Marinade: In a bowl, whisk soy sauce, mirin, brown sugar, garlic, ginger, and sesame oil.
- Marinate Chicken: Add chicken pieces to the marinade, cover, and refrigerate for 1–2 hours.
- Preheat Grill: Heat grill to medium-high and lightly oil grates.
- Assemble Skewers: Thread chicken, bell peppers, onions, and zucchini alternately.
- Grill: Cook skewers 10–12 minutes, turning occasionally, until chicken is cooked through and slightly charred.
- Glaze: Brush with reserved teriyaki sauce during grilling for extra flavor.
- Serve: Garnish with sesame seeds and green onions. Serve hot with rice or salad.
Notes
- Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
- Add pineapple chunks for a tropical sweetness.
- For oven cooking: bake at 400°F (200°C) for 18–20 minutes, then broil for 2–3 minutes.
Nutrition
- Serving Size: 1 skewer plate
- Calories: 290kcal
- Sugar: 10g
- Sodium: 720mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 85mg