Marinated teriyaki chicken skewers with grilled zucchini and peppers. These skewers are super delicious and juicy! They can easily be made over the grill or a grill pan. Pair this with a side of rice and you have the perfect dinner!
I know what you are thinking… what am I doing cooking skewers in the middle of winter? Honestly, Denver has had such a mild winter I keep forgetting what season it is! It has been in the 50’s most days and beautiful. We have barely had any snowstorms. So, this nicer weather has really been making me want to cook some summer meals.
I cooked these marinated teriyaki chicken skewers on a grill pan (I will link below), but feel free to cook these on a regular grill. I would if I could, but I still do not have a grill. They are incredibly easy to make and they are packed with protein and veggies! Double win! This is a beginner recipe and very simple to assemble. Feel free to add any veggies you want (like pineapple). You can use either thighs or breasts. If you would like it a little juicer I would choose thighs, but if you want to be on the healthier side I would go with breasts. I personally used breasts, but either would work! You can cook this recipe with regular brown or white rice or cauliflower rice. I hope you enjoy this recipe and let me know what you cooked it with in the comments!
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marinated teriyaki chicken skewers.
ingredients.
- chicken breasts or thighs cubed
- zucchini sliced
- bell peppers (orange, yellow or red) cut into squares
teriyaki sauce.
- soy sauce
- water
- honey
- garlic minced
- cornstarch
instructions
- In a small saucepan, whisk soy sauce, watr, honey, garlic and cornstarch together until smooth.
- Heat over medium-high heat and bring to a boil. Reduce heat to medium and whisk constantly until desired thickness.
- Remove from heat and let it cool.
- Combine half of the teriyaki sauce (once cool) and chicken in a bowl and let it marinate for at least 30 minutes in the refridgerator. Refridgerate remaining sauce for later.
- When the chicken is finished marinating, place your chicken, peppers, and zucchini on skewers (if you are using a grill pan heat to meadium heat, use a little oil to cook chicken).
- Once the grill is hot, place skewers on grill. Turn skewers about every 3-5 minutes until chicken is cooked though. On the final rotations baste with the rest of the teriyaki sauce.
- Remove skewers from grill.
shop what i used to cook this meal.
Marinated Teriyaki Chicken Skewers
Ingredients
- 2 lb chicken breasts or thighs cubed
- 1 zucchini sliced
- 3 bell peppers (orange, yellow or red) cut into squares
Teriyaki Sauce
- ½ cup soy sauce
- ¾ cup water
- 5 tbsp honey
- 1 clove garlic minced
- 1 tbsp cornstarch
Instructions
- In a small saucepan, whisk soy sauce, watr, honey, garlic and cornstarch together until smooth.
- Heat over medium-high heat and bring to a boil. Reduce heat to medium and whisk constantly until desired thickness.
- Remove from heat and let it cool.
- Combine half of the teriyaki sauce (once cool) and chicken in a bowl and let it marinate for at least 30 minutes in the refridgerator. Refridgerate remaining sauce for later.
- When the chicken is finished marinating, place your chicken, peppers, and zucchini on skewers (if you are using a grill pan heat to meadium heat, use a little oil to cook chicken).
- Once the grill is hot, place skewers on grill. Turn skewers about every 3-5 minutes until chicken is cooked though. On the final rotations baste with the rest of the teriyaki sauce.
- Remove skewers from grill.
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