Easy, healthy and flavorful grilled dinners are a must in the summer. These Teriyaki Chicken Skewers with Sesame Zucchini Noodles are perfect for busy nights!
Holy cow, was it hot where you live this past weekend? I know I have no room to complain since I lived in Arizona for almost 30 years, but apparently I’ve turned into a wuss when it comes to the heat. Saturday it was almost 95 degrees here in the Denver area and I was dying! I had planned to get my vegetable garden planted, but by the time I got done with my run and finished running a few errands it was way too hot. I at least got my succulents potted, but that was about all I could handle. The rest of the day was spent cleaning out our closet and getting rid of clothes. I kept having to take breaks and just lay under the ceiling fan to cool off…because you know how strenuous it is cleaning out the closet. ;-)
Of course on the hottest day of the year so far, I was in the mood to bake, and as good as brownies sounded I resisted because I figured I’d end up at the hospital with a heat stroke. Instead I kept the heat outside and used the grill to make these Teriyaki Chicken Skewers with Sesame Zucchini Noodles.
I think it’s mandatory to make chicken skewers in the summer months. I don’t know why, but a chicken skewer just tastes better than a plain grilled chicken breast. Of course my homemade teriyaki sauce that I marinated the chicken in helped give it a major boost of flavor along with keeping the meat juicy and tender. Normally I like to add vegetables to my chicken skewers, but ever since getting my new spiralizer attachment for my KitchenAid mixer I’ve been obsessed with spiralizing. I had another version, but it was so clunky and a pain to clean. I also LOVE that the KitchenAid version has a blade that makes wider noodles that don’t disintegrate to mush when you stir-fry them. In case you’re wondering, no I was not paid to promote the KitchenAid spiralizer, I just really like it!
This dinner takes hardly any hands-on time to make. The teriyaki sauce can be made several days ahead of time, even a week. A big batch zucchini noodles can be spiralized at the beginning of the week and used throughout, mine currently only last a few days because I can’t get enough of them. The only thing you have to do is cut up the chicken and let it marinate for at least an hour, then skewer and grill. The sesame zucchini noodles are quickly stir-fried in a hot skillet with toasted sesame oil, salt and pepper, then finished with sesame seeds. The teriyaki chicken skewers with sesame zucchini noodles is a perfect pairing of flavors and one that we will be making many more times all summer long!