Grilled Chicken Teriyaki Skewers Recipes

HAWAIIAN TERIYAKI CHICKEN SKEWERS

Steps:

• In a small saucepan, whisk together the brown sugar, soy sauce, pineapple juice, garlic, pepper, and salt. In a small bowl, whisk together the water and cornstarch. Slowly whisk into the mixture.
• Bring to boil and boil about 1-3 minutes until the mixture just starts to thicken. Remove from heat and reserve ¼ cup of the sauce for later.
• Marinate the chicken in the sauce in the fridge for at least 30 minutes. Thread the chicken on skewers along with the peppers, red onion, and pineapple.
• Grill for 8-10 minutes until the meat is done to desired liking. Remove from the grill and baste with reserved sauce. Garnish with green onions if desired.

GRILLED CHICKEN TERIYAKI SKEWERS WITH MISO RANCH

Steps:

• Soak bamboo skewers in water.
• Cut chicken thighs in half lengthwise along the creases and halve the thicker portions to get 3 or 4 pieces each. Place chicken in a bowl. Pour in soy sauce, sake, mirin, ginger, green onions, brown sugar, and oil. Toss by hand until well combined and brown sugar is dissolved. Cover top in plastic wrap and marinate in the refrigerator for 2 to 6 hours.
• Combine mayonnaise, sour cream, buttermilk, and miso in a bowl. Add green onion, garlic, tarragon, dill, and chives. Season with black pepper and cayenne. Whisk dressing until thoroughly combined.
• Thread chicken pieces onto skewers. Strain marinade into a saucepan and bring to a boil to make the glaze.
• Preheat a grill for medium-high heat. Grill skewers, basting with some of the reserved marinade, until meat firms up and springs back to the touch, 4 to 5 minutes per side.
• Serve skewers next to the miso ranch dressing and brush with reserved glaze.

TERIYAKI CHICKEN SKEWERS RECIPE BY TASTY

Steps:

• Preheat grill to medium heat.
• Combine the chicken, soy sauce, brown sugar, sesame seeds, and green onions, stirring until evenly coated.
• Chill and marinate for at least 2 hours.
• Slide a piece of chicken down the skewer, alternating with the pineapple, until there is a 1-inch gap on the top of the skewer.
• Repeat with the remaining chicken, pineapple, and skewers.
• Grease the surface of the grill by rubbing the grates with tongs and an oiled paper towel.
• Grill the skewers for about 12-18 minutes with the lid closed, flipping them halfway. Brush the skewers with the leftover marinade during grilling, if desired.
• Enjoy!

TERIYAKI CHICKEN THIGH SKEWERS

Steps:

• Combine soy sauce, 1/4 cup plus 3 tablespoons pineapple juice, 1/4 cup plus 3 tablespoons hot honey, garlic, brown sugar, salt, and ginger in a saucepan; stir until well combined. Cook over medium heat until sauce is just starting to boil, about 5 minutes. Reduce heat to low and whisk in cornstarch until well incorporated. Cook, stirring constantly, until mixture starts to thicken, 1 to 2 minutes. Remove teriyaki sauce from heat.
• Thread chicken into skewers. Season both sides with salt and pepper. Brush chicken on both sides with teriyaki sauce, reserving remaining sauce, and refrigerate at least 2 hours or overnight for best results.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place chicken skewers on the prepared baking sheet.
• Bake in the preheated oven for 10 to 13 minutes. Remove from oven.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush skewers with more sauce. Broil each side for 2 to 3 minutes. Serve with extra teriyaki sauce on the side.

CHICKEN TERIYAKI SKEWERS WITH GRIDDLED SPRING ONIONS

Steps:

• If using wooden skewers, soak them in water for 20 mins to prevent them from burning. Heat grill to high and line a baking tray with foil. Mix together the teriyaki sauce, honey and soy. Add the chicken pieces and mix to coat. Thread the chicken onto the skewers. Place on the lined baking tray and cook under the grill for about 15 mins until charred, turning and basting from time to time with any extra sauce. Check that the chicken is cooked through before serving.
• Meanwhile, heat a griddle pan until hot. Toss the spring onions in the vegetable oil and some seasoning, tip into the pan and cook for 3-4 mins until nicely charred and softened. Serve with the chicken skewers.

GRILLED TERIYAKI CHICKEN KABOBS

Steps:

• Whisk soy sauce, mirin, olive oil, honey, sesame oil, garlic powder, ginger, lemon juice, and Worcestershire sauce together in a bowl. Transfer 1/4 of the marinade to a small bowl and refrigerate until ready to use.
• Place remaining marinade in a zip-top bag and add chicken. Marinate in the refrigerator for 8 hours, or overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the refrigerator.
• Combine bell peppers, onion, and zucchini in a bowl. Drizzle with olive oil, season with salt and pepper, and toss to coat.
• Make the kabobs by alternating chicken with bell peppers, pineapple, onion, and zucchini. Drizzle some of the sauce from the zip-top bag onto the kabobs.
• Cook on the preheated grill, turning every few minutes and drizzling any remaining sauce from the bag over top, until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• About 10 minutes before the skewers are done, mix cold water and cornstarch in a small bowl. Put the 1/4 cup reserved marinade in a small saucepan over medium heat. When hot, add cornstarch-water mixture and reduce heat to medium-low. Cook, stirring often, until sauce thickens, 7 to 8 minutes.
• Place kabobs on a tray and drizzle with thickened teriyaki sauce. Sprinkle toasted sesame seeds on top.

GRILLED CHICKEN TERIYAKI SKEWERS

Steps:

• Cut the chicken into bite size pieces. Combine all of the sauce ingredients and pour over chicken. Marinate for two hours.
• Remove from the marinade, thread onto skewers. Grill over medium-high heat, turning once and basting with marinade, for about 5 min or till no longer pink inside.
• To cook under broiler - Place chicken skewers on a greased rack in a cooking or baking pan. Broil 5 to 6 inches from heat, turning once and basting with marinade, about 5 minutes or till done.