Teriyaki Chicken Skewers

Grilled Teriyaki Chicken Skewers Recipe by Ash's In The Kitchen

I’ve been furiously working on the cookbook and haven’t had the chance to do much cooking. Thank goodness for the freezer meals I prepped earlier! I’m taking a little breather today because Teriyaki Chicken sounded amazing! ❤️🍲🥢

Teriyaki Chicken Skewers

• 3 lbs Chicken Thighs; cut into 1” chunks
• 1 cup Soy Sauce
• 1 teaspoon Hoisin Sauce
• 1 teaspoon Ginger Powder
• 1 teaspoon Garlic Powder

• 1 large Bell Pepper; cut into chunks
• 1 large Zucchini; sliced
• 6 bamboo skewers

Teriyaki Sauce
• 2 cups Soy Sauce
• 1/2 cup Water
• 1 cup Brown Sugar
• 1 Tablespoon Hoisin Sauce
• 2 large cloves Garlic; minced
• 1 teaspoon Ginger; grated
• 1 Tablespoon Cornstarch
• 1/4 cup Cold Water

  1. In a large bowl, add chicken and marinade ingredients. Cover and chill overnight.
  2. Soak the bamboo skewers for 15 minutes and remove the chicken from fridge. Skewer the chicken and vegetables and discard the remaining marinade.
  3. In a saucepan, combine all of the teriyaki sauce ingredients minus the cornstarch and cold water and bring to a boil; whisking constantly. Reduce to a simmer and, in a small bowl, combine the last two ingredients. Pour the slurry into the Teriyaki sauce and whisk until thickened. Reduce the heat to low and cover.
  4. Heat a griddle or large skillet over medium-high heat and add a drizzle of olive oil. Add the skewers and cook each side for 2 minutes or until the chicken is firm all the way through. Drizzle the sauce over the skewers and serve.
  5. Enjoy!

Looking for a side dish? Try one of these recipes!

Spicy Fried Rice
Fresh Vietnamese Spring Rolls
Copycat Panda Express Chow Mein

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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