The savory notes from the marinade with the natural juiciness of the chicken, result in a mouthwatering and summer-easy recipe. These Teriyaki Chicken Skewers are a meal that everyone will enjoy.
As you take a bite into the chicken skewers, you'll be greeted with a delightful charred exterior that adds a subtle smokiness to the dish. The grilling process creates a slightly crispy texture on the edges, perfectly complementing the tender interior. This easy grilling recipe is a great choice for summer BBQ
These Teriyaki Chicken skewers pair well with this spicy Asian cucumber salad.
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Ingredients
- boneless skinless chicken breasts or boneless skinless chicken thighs
- vegetable oil or olive oil
- light brown sugar
- soy sauce
- Fresh garlic or garlic powder
- rice wine vinegar or white wine vinegar
- fresh ginger
- sesame oil
- wooden skewers or metal skewers
- Sesame seeds
- green onion
See recipe card for quantities.
How to make the Teriyaki Chicken skewers - step by step
In a large bowl, combine the vegetable oil, brown sugar, soy sauce, minced garlic, rice vinegar, fresh ginger, and sesame oil. Whisk these marinade ingredients together.
Place the chicken cubes into the bowl of marinade, ensuring that they are thoroughly coated. Allow the chicken to marinate for at least 30 minutes, but for an even more taste, let it rest in the refrigerator overnight.
Thread the marinated chicken pieces onto the skewers with cubed bell peppers and onions if desired, ensuring an even distribution.
Preheat an outdoor grill or indoor grill pan to medium heat, gently place skewers on the grill, allowing them to sear and sizzle. Rotate the skewers occasionally, ensuring that each side is charred. Cook until the chicken is completely cooked or the internal temperature reached 165 ˚Degree.
Sprinkle sesame seeds to add a subtle nuttiness and chopped green onions.
Hint: Soak the skewers in water for about 30 minutes before threading the chicken cubes onto them. This prevents the skewers from burning during grilling.
Variations
Include some grilled vegetables alongside the chicken skewers to add depth and variety to the dish. Grilled bell peppers, zucchini, or eggplant make excellent additions, providing a smoky and charred flavor to the ensemble.
Storage
If you have leftover chicken, simply place teriyaki chicken kabobs in an airtight container or wrap them tightly with plastic wrap. Refrigerate the chicken skewers for up to 2-3 days. When ready to enjoy the leftovers, you can reheat them in the microwave, oven, or on a stovetop pan until warmed through. You can also freeze the chicken for up to 3 months
Top tips
For tender and juicy chicken, make sure to marinate it for at least 30 minutes, or even better, overnight. This allows the flavors to penetrate the meat and enhances its tenderness.
Soak the skewers in water for about 30 minutes before threading the chicken cubes onto them. This prevents the skewers from burning during grilling.
If you're grilling the chicken skewers outdoors, preheat the grill to medium-high heat. This ensures that the chicken cooks evenly and develops a nice charred exterior.
Don't overcrowd the grill or grill pan. Leave enough space between the skewers to allow heat circulation, ensuring even cooking.
FAQ
While the recipe calls for chicken, you can experiment with different meats such as beef, pork, or even shrimp. Adjust the cooking time accordingly to ensure that the meat is cooked through.
Absolutely! In fact, allowing the chicken to marinate for a longer time enhances the flavor. You can prepare the marinade ahead of time and keep it in the refrigerator until you're ready to marinate the chicken. Just remember to give it a good whisk before using it.
Serving
Serve the chicken teriyaki skewers on a bed of white rice with summer vegetables for a complete meal.
OR
As an appetizer or party snack: Thread the marinated chicken cubes onto smaller skewers or toothpicks to create bite-sized appetizers.
Summer Recipes
Looking for other recipes like this? Try these:
Teriyaki Chicken Skewers
Ingredients
- 2 chicken breasts boneless and skinless cut into 1 inch cubes
- ¼ cup vegetable oil
- ¼ cup light brown sugar
- ¼ cup soy sauce
- 3 cloves garlic minced
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger minced
- 1 teaspoon sesame oil
- 4 wooden skewers or metal skewers
- 1 teaspoon sesame seeds
- 1 tablespoon chopped green onion
- Optional: Red onion bell peppers, red pepper flakes
Instructions
- In a large bowl, combine the vegetable oil, brown sugar, soy sauce, minced garlic, rice vinegar, fresh ginger, and sesame oil. Whisk these marinade ingredients together.
- Place the chicken cubes into the bowl of marinade, ensuring that they are thoroughly coated. Allow the chicken to marinate for at least 30 minutes, but for an even more taste, let it rest in the refrigerator overnight.
- Thread the marinated chicken pieces onto the skewers with cubed bell peppers and onions if desired, ensuring an even distribution.
- Preheat an outdoor grill or indoor grill pan to medium heat, gently place skewers on the grill, allowing them to sear and sizzle. Rotate the skewers occasionally, ensuring that each side is charred. Cook until the chicken is completely cooked or the internal temperature reached 165 ˚Degree.
- Sprinkle sesame seeds to add a subtle nuttiness, and the chopped green onions.
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