A vibrant and flavorful dish featuring tender chicken and crisp vegetables coated in a homemade sweet and savory teriyaki glaze, perfect for grilling.
Grilled Chicken Teriyaki Skewers
A vibrant and flavorful dish featuring tender chicken and crisp vegetables coated in a homemade sweet and savory teriyaki glaze, perfect for grilling.
Ingredients
- 500 gram boneless skinless chicken breast
- 1 each red bell pepper cut into 1-inch pieces
- 1 each green bell pepper cut into 1-inch pieces
- 1 each yellow bell pepper cut into 1-inch pieces
- 1/2 each red onion cut into 1-inch pieces
- 1/2 cup soy sauce low sodium
- 1/4 cup mirin
- 2 tablespoons brown sugar packed
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- 1. In a medium bowl, whisk together soy sauce, mirin, brown sugar, sesame oil, minced garlic, and grated ginger.
- 2. Add the chicken cubes to about half of the teriyaki mixture, ensuring it's well coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours. Reserve the other half of the marinade for basting.
- 3. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- 4. Thread the marinated chicken pieces alternately with the red bell pepper, green bell pepper, yellow bell pepper, and red onion onto the skewers.
- 5. Preheat your grill to medium-high heat. Lightly oil the grill grates.
- 6. Place the skewers on the hot grill. Cook for 10-14 minutes, turning occasionally, until the chicken is cooked through and lightly charred.
- 7. While grilling, bring the reserved teriyaki mixture to a simmer in a small saucepan over medium heat. Whisk in the cornstarch slurry and cook for 1-2 minutes until thickened into a glaze.
- 8. During the last few minutes of grilling, brush the skewers generously with the thickened teriyaki glaze.
- 9. Remove from grill and serve immediately, optionally garnished with sesame seeds and chopped green onions.
Notes
For best flavor, marinate the chicken for at least 1 hour, or up to 4 hours. You can vary the vegetables used; zucchini, cherry tomatoes, or pineapple chunks also work well. Serve immediately with rice or a side salad.
