Teriyaki Chicken Skewers with Zucchini Noodles
on Jun 13, 2016, Updated Jul 10, 2024
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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!
Teriyaki Chicken Skewers with Sesame Zucchini Noodles
Ingredients
Teriyaki Chicken Skewers
- 1 pound chicken breasts cut into bite size pieces
- 1/4 cup teriyaki sauce
- Kosher salt and black pepper to taste
Sesame Zucchini Noodles
- 2 large zucchini spiralized
- 2 large carrots spiralized. If you don't want to use carrots replace with more zucchini
- 1/2 tablespoon dark sesame oil
- Kosher salt and black pepper to taste
- 1 teaspoon sesame seeds
Instructions
- Teriyaki Chicken Skewers
- Place the cut up chicken in a gallon size freezer bag.
- Season with salt, pepper and add in the teriyaki sauce.
- Press the air out of the bag and seal it.
- Massage the marinade into the chicken for a minute and then refrigerate for at least an hour.
- Once the chicken has marinated, preheat the grill to medium-high heat and thread the pieces of chicken onto metal or wooden skewers (make sure to soak the wooden skewers in water).
- Oil or spray the grill grates then place the skewers on.
- Grill the skewers for approximately 3-4 minutes depending on the size of the pieces of chicken then flip them over and grill another 3-4 minutes.
- Remove from the grill and cover with foil while you make the sesame zucchini noodles.
- Sesame Zucchini Noodles
- Heat a large skillet over medium-high heat.
- When the skillet is hot add in the sesame oil and swirl it around the pan until the bottom is coated.
- Add in the carrot (if using) and zucchini noodles, season with salt and pepper and sauté them for approximately 3-5 minutes or until tender, but not mushy.
- Once cooked remove from the heat and add in the sesame seeds tossing until the noodles are coated.
- Drizzle with a little more sesame oil if desired, it's good either way.
- Serve the sesame zucchini noodles with the teriyaki chicken skewers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Looks delicious! I’m always looking for more ways to use my spiralizer. Can’t wait to try this! Anything with teriaki sauce is a win for me!
Thanks Summer! Teriyaki sauce is always winning! ;-)
Umm yes, crazy hot and there was no way I was turning on my oven! I always turn to the grill. Love this skewers, they would be perfect for my boyfriend.
The grill is the only way to go on hot days. Thanks Julianne!
Last week was hot and HUMID here in Florida! Like unbearably humid. And rainy, too. It’s still hot (in the 90s) but at least the humidity has dropped a little. These chicken skewers look incredible, Danae!
Humidity plus heat is the worst! Glad it’s getting a little better for you now Julie!
I need to try that marinade!! Love this recipe, so great for summer :)