Teriyaki Chicken Skewers
Transform your summer barbecue with these flavorful Teriyaki Chicken Skewers, marinated for maximum taste and moisture.
Ingredients
Chicken and Marinade
- 2 pounds boneless and skinless chicken breast Can substitute with thighs for a juicier option.
- 1 cup teriyaki sauce Opt for low-sodium versions for a healthier alternative.
- 1 tablespoon honey Agave syrup works as a substitute.
- 2 cloves garlic, minced Fresh garlic provides a better flavor; powdered garlic can be used.
- 1 teaspoon fresh ginger, grated Ground ginger is an alternative but yields less vibrant taste.
Vegetables
- 2 pieces bell peppers, cut into chunks Use colorful options like red, yellow, or green.
- 1 piece red onion, cut into wedges Adds sweetness and complements flavors.
Skewer Materials
- skewers (wooden or metal) Soak wooden skewers in water for 30 minutes to prevent burning.
Instructions
Preparation
- In a large bowl, combine the teriyaki sauce, honey, minced garlic, and grated ginger. Mix well until fully incorporated.
- Add the cubed chicken to the bowl, ensuring it’s thoroughly coated with the marinade. Cover and refrigerate for at least 30 minutes.
Skewering and Grilling
- Thread the marinated chicken, bell peppers, and onion onto skewers, alternating pieces for a colorful presentation.
- Preheat your grill to medium-high heat.
- Place the skewers on the grill and cook for 10 minutes, turning occasionally until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
Serving
- Once grilled to perfection, remove the skewers from the grill and let them rest for a couple of minutes before serving.
Notes
For healthier alternatives, swap chicken for tofu, use quinoa instead of rice, and add more vegetables like zucchini or cherry tomatoes. Ensure even cooking by not overcrowding the skewers.