Sizzling Teriyaki Chicken Skewers: A Flavorful Grilled Delight

Sizzling Teriyaki Chicken Skewers 

Servings: 4
Prep Time: 20 minutes
Cook Time: 15 minutes
Marinating Time: 30 minutes (optional, but recommended)
Total Time: 1 hour 5 minutes

Ingredients:

For the Chicken Skewers:

• 1.5 lbs (about 680g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 8 oz (about 230g) fresh pineapple, cut into chunks
• 12-16 wooden or metal skewers (soak wooden skewers in water for 30 minutes before using)

For the Teriyaki Marinade:

• 1/2 cup soy sauce (low sodium preferred)
• 1/4 cup honey or brown sugar
• 1/4 cup mirin (Japanese sweet rice wine) or rice vinegar
• 2 tablespoons sesame oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/4 cup water
• 2 tablespoons cornstarch (for thickening)
• 2 tablespoons sesame seeds (optional, for garnish)
• 2 tablespoons chopped green onions (optional, for garnish)

Instructions:

1. Prepare the Marinade:

   • In a medium bowl, whisk together soy sauce, honey (or brown sugar), mirin (or rice vinegar), sesame oil, minced garlic, and ginger.
   • In a small bowl, mix cornstarch with water until fully dissolved, then stir this mixture into the marinade.
   • Transfer half of the marinade to a small saucepan and set it aside for later use as a glaze.

2. Marinate the Chicken:

   • Place the chicken pieces in a large resealable plastic bag or a shallow dish. Pour the remaining half of the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 30 minutes (up to 2 hours for more flavor).

3. Prepare the Skewers:

   • Preheat your grill to medium-high heat (about 375-400°F or 190-200°C).
   • Thread the marinated chicken, bell peppers, red onion, and pineapple onto the skewers, alternating between the ingredients for a colorful presentation.

4. Grill the Skewers:

   • Lightly oil the grill grates to prevent sticking.
   • Place the skewers on the grill and cook for about 12-15 minutes, turning occasionally, until the chicken is fully cooked and has an internal temperature of 165°F (74°C).

5. Make the Teriyaki Glaze:

   • While the skewers are grilling, bring the reserved marinade in the saucepan to a simmer over medium heat. Cook, stirring frequently, until the sauce thickens into a glaze (about 2-3 minutes).

6. Serve:

   • Once the skewers are done, brush them with the teriyaki glaze. Sprinkle with sesame seeds and chopped green onions if desired.
   • Serve hot, either as an appetizer or with rice and steamed vegetables for a complete meal.
     
     
     

Nutrition Information (Per Serving):

Nutrient	Amount Per Serving	% Daily Value*
Calories	350 kcal	18%
Total Fat	10g	13%
Saturated Fat	2g	10%
Cholesterol	95mg	32%
Sodium	800mg	35%
Total Carbohydrates	30g	11%
Dietary Fiber	3g	11%
Sugars	20g	—
Protein	30g	60%
Vitamin A	15%	—
Vitamin C	80%	—
Calcium	6%	—
Iron	10%	—

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Notes:

• Adjust the level of sweetness or saltiness in the marinade by modifying the amount of honey and soy sauce.
• These skewers pair excellently with jasmine rice or a fresh salad.
• For added flavor, you can also sprinkle the skewers with crushed red pepper flakes for a spicy kick.