Grilled Teriyaki Chicken Skewers
These grilled skewers are simple to prepare but deliver bold flavor in every bite. The chicken is marinated in a rich teriyaki sauce that soaks deep into each piece, making it juicy and tender on the inside while developing that irresistible char on the outside.
Equipment
- Grill or Grill Pan
- Mixing Bowl
- Whisk or fork
- Measuring cups and spoons
- Basting Brush
- Tongs
- Small saucepan
- Plate or tray
Ingredients
For the Chicken Skewers:
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 1 red bell pepper cut into 1-inch squares
- 1 yellow bell pepper cut into 1-inch squares
- 1 small red onion cut into wedges
- Bamboo or metal skewers 6–8
For the Teriyaki Marinade:
- ½ cup soy sauce
- ¼ cup honey or brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 1 teaspoon cornstarch optional, for thicker glaze
- 2 tablespoons water if using cornstarch
Instructions
Prepare the Chicken and Vegetables
- Cut the chicken thighs into 1-inch pieces for even cooking.
- Chop the bell peppers and onion into similar-sized chunks so they cook at the same rate as the chicken.
- If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
Make the Teriyaki Marinade
- In a medium mixing bowl, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger.
- Whisk until the honey is fully dissolved and the mixture is smooth. Pro tip: Whisk continuously to prevent honey from settling at the bottom.
- Optional: Mix cornstarch with water in a separate small cup to create a slurry, then stir into the marinade if you want a thicker glaze.
Marinate the Chicken
- Add the chicken pieces to the marinade and toss until each piece is fully coated.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
- Pro tip: For maximum tenderness, marinate on the longer side—overnight works great if prepping ahead.
Assemble the Skewers
- Thread chicken, bell peppers, and onion onto the skewers, alternating pieces for color and texture.
- Leave a little space between each piece to ensure even cooking.
- Arrange skewers on a tray while your grill heats up.
Preheat and Grill
- Preheat your grill or grill pan to medium-high heat.
- Place the skewers on the grill and cook for 4–5 minutes per side, basting occasionally with extra marinade.
- Pro tip: Turn the skewers gently with tongs to avoid breaking the chicken or losing pieces off the skewer.
Rest and Serve
- Remove the skewers from the grill and let them rest on a plate for 3–5 minutes to lock in juices.
- Optional: Brush lightly with any remaining teriyaki glaze for extra shine and flavor before serving.
- Serve warm with your favorite sides and enjoy!
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 280–320 kcal
- Protein: 24–28g
- Carbohydrates: 12–16g
- Sugars: 8–12g
- Fat: 12–15g
- Saturated Fat: 3–4g
- Sodium: 700–900mg
- Fiber: 1–2g