Prep Time: 10 mins | Cook Time: 10 mins | Resting time: 1 hr | Total Time: 30 mins | Servings: 6
These are super delicious! Grilled tender chicken with crunchy peppers and onions smothered with sweet, savoury, and thick teriyaki sauce. It’s the perfect chicken appetizer that you can throw together easily and quickly using only basic ingredients. Let’s not wait for summer, shall we? And make this grilled teriyaki chicken asap!
Ingredients
Chicken Skewer:
2 c. Assorted pepper cut into cubes
2 Boneless Chicken Breast
1 large onion Cut into cubes
2 teaspoons cooking oil
10-12 Wooden Skewers (Soaked in water for 15 minutes)
Salt and Pepper as per taste
Teriyaki Sauce:
.5 tablespoon Minced garlic
¼ c. Low Sodium Soy Sauce
1 tbsp Rice Wine vinegar Or Sake
2.5 tbsp honey
1 tsp Cornstarch
2 tbsp Water
1 tsp Ginger Juice (grate fresh ginger and squeeze the juice)
HOW TO MAKE GRILLED TERIYAKI CHICKEN
Step 1: Add the Teriyaki Sauce ingredients (minced garlic, soy sauce, rice wine vinegar or sake, honey, cornstarch, water, and ginger juice) in a bowl. Stir until well mixed.
Step 2: Add the boneless chicken cubes, onions, and peppers to a big bowl and sprinkle with salt and pepper. Add two tbsp of sauce and toss to coat. Using a cling wrap, cover the bowl and leave the chicken cubes to rest for about 30 minutes.
Step 3: Alternately thread the pieces of chicken, onions, and pepper cubes to the skewer, leaving enough space on both ends.
Step 4: In the meantime, add the rest of the sauce to a pan, then add the cornstarch and water mixture. Cook over,ow-medium heat until the sauce has reduced and thickened.
Step 5: Start grilling the skewers for about 3 to 4 minutes on each side or until the meat is done. Baste the skewers with the reserved sauce. When done, take the chicken skewers from the grill. If desired, glaze them with extra sauce before serving. Enjoy!
Nutrition Facts:
Serving: 100g | Calories: 161kcal | Carbohydrates: 16g | Protein: 17g | Fat: 2g | Cholesterol: 48mg | Sodium: 490mg | Potassium: 475mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1600IU | Vitamin C: 68.2mg | Calcium: 21mg | Iron: 0.8mg
Ingredients
- Chicken Skewer:
- 2 c. Assorted pepper cut into cubes
- 2 Boneless Chicken Breast
- 1 large onion Cut into cubes
- 2 teaspoons cooking oil
- 10-12 Wooden Skewers (Soaked in water for 15 minutes)
- Salt and Pepper as per taste
- Teriyaki Sauce:
- .5 tablespoon Minced garlic
- ¼ c. Low Sodium Soy Sauce
- 1 tbsp Rice Wine vinegar Or Sake
- 2.5 tbsp honey
- 1 tsp Cornstarch
- 2 tbsp Water
- 1 tsp Ginger Juice (grate fresh ginger and squeeze the juice)
Instructions
Step 1: Add the Teriyaki Sauce ingredients (minced garlic, soy sauce, rice wine vinegar or sake, honey, cornstarch, water, and ginger juice) in a bowl. Stir until well mixed.
Step 2: Add the boneless chicken cubes, onions, and peppers to a big bowl and sprinkle with salt and pepper. Add two tbsp of sauce and toss to coat. Using a cling wrap, cover the bowl and leave the chicken cubes to rest for about 30 minutes.
Step 3: Alternately thread the pieces of chicken, onions, and pepper cubes to the skewer, leaving enough space on both ends.
Step 4: In the meantime, add the rest of the sauce to a pan, then add the cornstarch and water mixture. Cook over,ow-medium heat until the sauce has reduced and thickened.
Step 5: Start grilling the skewers for about 3 to 4 minutes on each side or until the meat is done. Baste the skewers with the reserved sauce. When done, take the chicken skewers from the grill. If desired, glaze them with extra sauce before serving. Enjoy!
