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Teriyaki Chicken Skewers

Teriyaki Chicken Skewers
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Ingredients

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  • 1.5 lbs chicken thighs, cut into 1-inch cubes
  • 1/2 cup soy sauce (low sodium preferred)
  • 1/4 cup brown sugar, packed
  • 1 tablespoon honey
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 red bell pepper, cut into chunks
  • 1 green bell pepper, cut into chunks
  • 1 cup fresh pineapple chunks
  • 1/2 red onion, cut into wedges
  • Wooden or metal skewers
  • Sesame seeds and sliced green onions for garnish

Instructions

  1. In a small bowl, whisk together the soy sauce, brown sugar, honey, minced ginger, garlic, rice vinegar, and sesame oil. Reserve about 1/4 cup of the marinade to use as a fresh glaze later. Place the chicken cubes in a large bowl or a zip-top bag and pour the remaining marinade over them. Let the chicken marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor.
  2. If you are using wooden or bamboo skewers, soak them in water for at least 20 minutes before using. This prevents them from burning or catching fire while on the grill.
  3. Remove the chicken from the marinade and discard the used liquid. Thread the chicken, bell peppers, red onion, and pineapple chunks onto the skewers in an alternating pattern. Aim for about 4-5 pieces of chicken per skewer, leaving a little space between items so they cook evenly.
  4. Preheat your grill or a large grill pan over medium-high heat. Lightly oil the grates. Place the skewers on the grill and cook for about 12-15 minutes, turning every 3-4 minutes. Ensure the chicken is cooked through and has reached an internal temperature of 165°F (74°C).
  5. During the last 2-3 minutes of cooking, brush the reserved marinade (glaze) generously over all sides of the skewers. This will create a sticky, glossy finish. Once done, remove from heat and garnish with sesame seeds and freshly sliced green onions.

Find it online: https://www.swiftydish.com/dinner/teriyaki-chicken-skewers/