If you’re lookin’ for a perfect and REALLY tasty summer supper, you gotta try these here Grilled Teriyaki Chicken Skewers! Serve them up over a little white rice, along with an ice cold brew and you’ve got yourself an easy, and absolutely dee-lish-us complete summer meal! YUM!
Easy Grilled Teriyaki Chicken Skewers
Recipe by: Bobbi Jo Lathan
Recipe type: Entree
Cuisine: Traditional
PREP TIME
15 mins
COOK TIME
15 mins
TOTAL TIME
30 mins
INGREDIENTS
4 boneless skinless chicken breasts (cut into 1 inch cubes)
1 large white onion (cut into 2 inch pieces)
1 red, 1 yellow, 1 green bell pepper (cut into 2 inch pieces)
1 fresh zucchini (cut into 1 inch pieces)
½ fresh pineapple (cored and cut into 2 inch pieces)/ (optional)
Marinade:
¼ cup vegetable oil
½ cup teriyaki sauce
½ cup brown sugar
one 2-inch piece of fresh ginger (peeled and grated)
3 cloves fresh garlic (minced)
2 teaspoons black pepper
1 teaspoon salt
1 teaspoon cayenne pepper
2 tablespoons water
⅓ cup fresh cilantro (roughly chopped)
INSTRUCTIONS
Let’s make the marinade first. You’re gonna want to marinate the chicken pieces for at least 2 hours. I just make the marinade when I git up in the morning and stick it in the ice box (that’s the fridge for you non-country-folk) ‘til I cook the skewers on the grill that evening.
Git out a big ol’ mixing bowl. Add all the ingredients listed in the marinade into the bowl. Stir or whisk it around a minute to blend them all together.
Once blended, pour out ⅓ cup of this marinade and reserve it for basting the skewers later.
Now, place the chicken pieces into the marinade you blended in the bowl and stir it with a spoon to completely coat.
Cover the coated chicken you’ve got in the marinade with some plastic wrap and place in the fridge. You can stir it around every so often to make sure it marinates evenly.
Now, go do whatever stuff you got goin’ that day.
When you’re about ready to grill the chicken skewers, cut up all your vegees and git out your skewers and the chicken pieces in the marinade.
Thread your chicken and the vegees (and pineapple if you like it) alternately on each skewer until each skewer is full. (You can discard the marinade that the chicken was in.)
Next, heat up your grill and lightly oil your grates. Place each skewer onto the grill and cook, turning occasionally and basting with the extra marinade you saved and set aside, for 12-15 minutes. (depending on how hot your grill cooks)
When the chicken skewers are finished cookin’, remove them from the grill and serve ‘em up warm over a little cooked long-grain white rice, with a little of your extra leftover teriyaki marinade on the side. YUM! This really is the perfect summer meal!
NOTES
If you don’t have a grill and are cookin’ in the oven, preheat your oven to 450°. Git out a long baking pan and place the skewered chicken and vegges onto the pan. Place the pan into the oven on the center shelf. Cook the skewered chicken for 15 minutes, basting occasionally with the extra marinade you set aside, and turning the skewers at least once.)