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!

  • 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
  • 6-10 Bamboo Skewers

  1. In a large bowl, add chicken and marinade ingredients. Cover and chill at least 1 hour; preferably 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 over medium heat, add the teriyaki sauce, cover and heat through. Reduce heat to low and keep warm while the skewers are cooking.
  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!

Chinese Restaurant Style Fried Rice Recipe by Ash's In The Kitchen
Fresh Vietnamese Shrimp Spring Rolls Recipe by Ash's In The Kitchen
Copycat Panda Express Chow Mein Recipe by Ash's In The Kitchen Pasta Vegetables noodles

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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