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Teriyaki Chicken Skewers
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Teriyaki Chicken Skewers

This recipe provides instructions for making teriyaki chicken skewers.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1/2 cup Soy sauce
  • 1/4 cup Mirin
  • 2 Tbsp Brown sugar
  • 1 Tbsp Fresh ginger, grated
  • 1 clove Garlic, minced
For the Skewers
  • 1.5 lbs Boneless, skinless chicken breast or thighs, cut into 1-inch cubes
  • 1 large Green bell pepper, cut into 1-inch pieces Optional
  • 1 large Onion, cut into 1-inch pieces Optional

Equipment

  • Mixing bowl
  • Skewers
  • Grill or broiler

Method
 

  1. Combine soy sauce, mirin, brown sugar, ginger, and garlic in a mixing bowl to make the marinade.
  2. Add the cubed chicken to the marinade. Toss to coat completely. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
  3. If using wooden skewers, soak them in water for 30 minutes before assembly to prevent burning.
  4. Thread the marinated chicken pieces onto the skewers, alternating with pieces of bell pepper and onion if you are using them.
  5. Preheat your grill to medium-high heat, or set your broiler to high. Lightly oil the grates or place the skewers on a foil-lined baking sheet.
  6. Grill or broil the skewers for 12 to 15 minutes, turning every few minutes, until the chicken is cooked through and has a nice glaze. The internal temperature should reach 165 degrees Fahrenheit.
  7. Serve the teriyaki chicken skewers immediately.

Nutrition

Calories: 350kcalCarbohydrates: 20gProtein: 35gFat: 12gSaturated Fat: 3gCholesterol: 95mgSodium: 850mgPotassium: 400mgFiber: 1gSugar: 15gVitamin A: 100IUVitamin C: 15mgCalcium: 30mgIron: 1.5mg

Notes

You can reserve some of the marinade before adding the raw chicken to use as a basting sauce during cooking, if desired.

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