Grilled Teriyaki Chicken Skewers Recipe
Tender juicy chicken thighs are marinated in a quick teriyaki mixture and skewered with fresh pineapple, peppers, and onions then grilled to tasty perfection for easy teriyaki chicken skewers you can serve all summer long.
Equipment
Ingredients
- 2 lbs Boneless Skinless Chicken Thighs - cut into 1 inch pieces
- 1 each Bell Pepper - cut into 1 inch pieces
- 1 cup Fresh Pineapple - cored and cubed
- 1 Red Onion - cut into 1 inch pieces
- 1 container Baby Bella Mushrooms - Optional. I used shiitake but you could use white or baby bella mushrooms
- 1 tsp Fresh Ginger - minced
- 2 cloves Garlic - minced
- 1 1/2 cup Soy Sauce - I used Kikkoman Less Sodium
- 1/4 cup Brown Sugar
- 1/4 cup Ketchup
- 1 1/2 tsp Sesame Oil
- 1/8 cup Mirin - Japanese rice wine vinegar
- Red Pepper Flakes - Optional - 1 teaspoon, if desired
Instructions
- In a medium bowl, whisk soy sauce, mirin, brown sugar, sesame oil, ketchup, garlic, ginger, and red pepper flakes, if using. Place cubed chicken thighs in a large ziplock bag and pour the combined marinade over the chicken. Set the bag in a large bowl to marinade in the fridge for at least 2 hours or up to 6 hrs. If you don't have large ziplock type freezer bags, simply marinade everything in a large bowl, cover, and set in the fridge.
- If you use wooden skewers, soak them in water for 30 minutes to an hour before using. Skewer chicken, vegetables, pineapple, and mushrooms, if using.
- Cook on a medium-high pre-heated grill for 5 to 10 minutes turning in between until chicken is cooked through.
- Serve with fresh steamed rice and sprinkle with sliced scallions.
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