- Teriyaki Chicken Skewers

$- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces - 1/4 cup soy sauce (low sodium recommended) - 2 tablespoons brown sugar - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 teaspoon ginger, grated - 1 bell pepper, cut into 1-inch pieces - 1 red onion, cut into 1-inch chunks - Bamboo skewers (soaked in water for 30 minutes to prevent burning) - Garnishes: sesame seeds and chopped green onions To make teriyaki chicken skewers, you need fresh ingredients. Start with boneless, skinless chicken thighs. These give great flavor and stay moist. Use low sodium soy sauce to keep it healthier. Brown sugar adds a nice sweetness. For the marinade, rice vinegar adds tang. Sesame oil gives a rich, nutty taste. Garlic and ginger bring in depth and aroma. You'll also need colorful veggies like bell pepper and red onion. They add crunch and flavor. Don’t forget the bamboo skewers! Soaking them helps prevent burning on the grill. Finally, sesame seeds and green onions make perfect garnishes. For the full recipe, check out the complete directions to guide you through each step. Enjoy the process of making these delicious skewers! To start, gather your ingredients. In a medium bowl, whisk together: - 1/4 cup soy sauce - 2 tablespoons brown sugar - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 teaspoon ginger, grated Mix until smooth. Next, add 1 pound of chicken thighs cut into 1-inch pieces. Ensure each piece gets coated well in the marinade. Cover your bowl and refrigerate it for at least 30 minutes. For a richer taste, let it marinate for up to 2 hours. While your chicken marinates, preheat your grill or grill pan over medium-high heat. Soak your bamboo skewers in water for 30 minutes. This step prevents them from burning. After marinating, take the chicken out and start threading it onto the soaked skewers. Alternate chicken pieces with 1-inch chunks of bell pepper and red onion. This adds color and flavor to each skewer. Now it's time to grill! Place the skewers on the hot grill. Cook them for about 10-12 minutes. Turn them occasionally to ensure even cooking. The chicken should no longer be pink inside. While they cook, take the leftover marinade and boil it in a small saucepan. Add 1 tablespoon of cornstarch mixed with 2 tablespoons of water. Let it simmer for 2-3 minutes until it thickens. This will be your glaze. In the last 2 minutes of cooking, brush the thickened teriyaki sauce on the skewers. Remove them from the grill and let them rest for a couple of minutes. For a nice finish, garnish with sesame seeds and chopped green onions. Enjoy your tasty teriyaki chicken skewers! Don't forget to check the Full Recipe for more details. To get the best flavor, marinate your chicken for at least 30 minutes. If you have time, go for up to 2 hours. This gives the chicken a chance to soak in the tasty teriyaki sauce. The longer you marinate, the better the taste. Make sure every piece is well coated in the marinade. This helps each bite burst with flavor. When grilling, set your grill to medium-high heat. This is the sweet spot for juicy chicken. If the grill is too hot, the outside cooks too fast, and the inside stays raw. To prevent dry chicken, brush some of the thickened teriyaki sauce on the skewers during the last few minutes of grilling. This adds moisture and a lovely glaze. For serving, arrange the skewers on a wooden board or a large platter. You can drizzle any extra teriyaki sauce over them for a nice touch. Pair your skewers with steamed jasmine rice and some stir-fried vegetables. This not only looks great but also adds more color and flavor to your meal. Experiment with different sides to find what you love best. For the full recipe, check out the complete guide. {{image_2}} You can mix up your skewers with lots of veggies. Try using: - Zucchini, cut into thick slices - Mushrooms, whole or halved - Cherry tomatoes, for a burst of flavor - Pineapple, for a sweet twist Using different color peppers adds both flavor and fun. Red, green, or yellow peppers each bring a unique taste. This variety not only looks great but also makes each bite exciting. If you want to change the protein, there are great options. You can use: - Pork, cut into 1-inch cubes - Shrimp, peeled and deveined - Beef, cubed and marinated Cooking times differ for each meat. For pork and beef, grill for about 12-15 minutes. Shrimp cooks faster, about 6-8 minutes until pink. Always check that your meat is fully cooked before serving. You can modify the teriyaki sauce to fit your taste. Try adding: - Honey for extra sweetness - Orange juice for a citrus twist - Soy sauce alternatives like coconut aminos Want some heat? Add red pepper flakes or sriracha to the marinade. This will give your skewers a spicy kick that balances well with the sweet sauce. For the full recipe, check out the full recipe section! To store leftover teriyaki chicken skewers, follow these steps: - Allow the skewers to cool to room temperature. - Place them in an airtight container. - Store the container in the fridge for up to 3 days. If you want to freeze the skewers: - Wrap them tightly in plastic wrap. - Place the wrapped skewers in a freezer bag. - They can last up to 3 months in the freezer. To reheat your teriyaki chicken skewers without drying them out, use this method: - Preheat your oven to 350°F (175°C). - Place the skewers on a baking sheet. - Cover the skewers with foil to retain moisture. - Heat for about 10-15 minutes until warm. You can also use a microwave: - Place the skewers on a microwave-safe plate. - Cover with a damp paper towel. - Heat in 30-second intervals until warmed through. In the fridge, your teriyaki chicken skewers will stay fresh for about 3 days. If frozen, they can last up to 3 months. Make sure to label your containers with the date to track freshness. You can prepare teriyaki chicken skewers in advance with these steps: - Marinate the chicken: Mix the marinade and coat the chicken. Let it sit in the fridge for up to 2 hours. - Assemble the skewers: Thread the chicken and veggies onto skewers. Cover and keep in the fridge. - Cook later: When ready to cook, grill the skewers. This keeps the flavors fresh and tasty. Yes, you can use store-bought teriyaki sauce. Here are some pros and cons: - Pros: It's quick, easy, and saves time in the kitchen. You can find many flavors. - Cons: Some sauces may have added sugars or preservatives. Homemade sauce can taste fresher and better. Here are some great side dishes to enjoy: - Steamed jasmine rice: It soaks up the sauce well. - Stir-fried vegetables: Offers a colorful and healthy balance to your meal. - Cucumber salad: Refreshing crunch that pairs well with the skewers. Traditional teriyaki sauce usually contains soy sauce, which has gluten. However, many brands offer gluten-free soy sauce. Always check the label to be sure. You can also make gluten-free teriyaki sauce at home by using tamari instead of regular soy sauce. This post highlights how to make delicious teriyaki chicken skewers. We covered main and marinade ingredients, grilling tips, and storage methods. You can use various veggies and proteins to mix things up. With these steps, you will create tasty skewers everyone will enjoy. Keep experimenting for your perfect recipe. Now, you’re ready to grill! Enjoy your cooking adventure and share your skewers with friends!$

Craving a delicious meal? Try these easy Teriyaki Chicken Skewers that are perfect for grilling! Tender chicken thighs marinated in a sweet and savory sauce, paired with vibrant veggies, make for an irresistible dish. Ideal for any occasion, these skewers are simple to prepare and full of flavor. Ready to impress your family and friends? Click through for the full recipe and let's get grilling!

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Ingredients

1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

1/4 cup soy sauce (low sodium recommended)

2 tablespoons brown sugar

1 tablespoon rice vinegar

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon ginger, grated

1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

1 bell pepper, cut into 1-inch pieces

1 red onion, cut into 1-inch chunks

Bamboo skewers (soaked in water for 30 minutes to prevent burning)

Sesame seeds and chopped green onions for garnish

Instructions

In a medium bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined.

Add the chicken pieces to the marinade, ensuring they are fully coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.

Preheat your grill or grill pan over medium-high heat.

While the grill heats up, remove the chicken from the marinade and thread the pieces onto the soaked bamboo skewers, alternating with bell pepper and onion chunks for added color and flavor.

In a small saucepan, bring the leftover marinade to a boil. Add the cornstarch mixture and simmer for 2-3 minutes, stirring until thickened. Remove from heat.

Place the skewers on the grill and cook for 10-12 minutes, turning occasionally, until the chicken is cooked through and no longer pink inside.

Brush the thickened teriyaki sauce onto the skewers during the last 2 minutes of cooking for a glaze.

Once cooked, remove the skewers from the grill and let them rest for a couple of minutes. Then, garnish with sesame seeds and chopped green onions before serving.

Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4

- Presentation Tips: Arrange the skewers on a wooden board or a large platter, drizzling any extra teriyaki sauce over them. Serve with steamed jasmine rice and a side of stir-fried vegetables for a complete meal.