Teriyaki Chicken Skewers with Bell Pepper
Tender chicken and bell peppers charred to perfection on skewers with a glossy teriyaki glaze. A fusion of umami, sweetness, and smoky char, ideal for grilling.
- Prep Time: 70
- Cook Time: 12
- Total Time: 82
- Yield: 4 servings (8 skewers)
- Category: All Recipes
- Method: Grilling
- Cuisine: Asian-American Fusion
Ingredients
500g (11 oz) chicken thighs, cut into 1-inch cubes
1/2 cup (120 ml) alcohol-free teriyaki sauce
1 large garlic clove, minced
1 tsp minced or grated ginger
1 medium red or yellow bell pepper, cut into 1.5-inch squares
8 bamboo skewers
Instructions
Cut chicken thighs into 1-inch cubes and set aside.
Mix teriyaki sauce, garlic, and ginger in a bowl.
Add chicken to the marinade and toss to coat. Marinate at room temperature for 1 hour.
Thread marinade-drenched chicken cubes and bell pepper squares alternately onto skewers.
Preheat grill to 400°F (205°C). Place skewers on the grate and grill for 10-12 minutes, turning occasionally.
Brush excess marinade over skewers during the final 2 minutes of grilling to create a sticky glaze.
Remove from heat and let rest 2 minutes before serving.
Notes
Use gluten-free teriyaki for a gluten-free option
Remove chicken skin for reduced fat content
Substitute zucchini or mushrooms for bell peppers
Baste with a little water if glaze becomes too sticky
Find it online: https://kindeat.com/teriyaki-chicken-skewers/