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
grill top or grill
Ingredients
- 2 lbs Boneless Chicken Thighs - cut into 1 inch pieces
- 1 each Red, Orange, Yellow and/or Green Bell Pepper - cut into 1 inch pieces
- 1 cup Fresh Pineapple - cored and cubed
- 1 Red Onion - cut into 1 inch pieces
- 1 container 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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