Teriyaki Chicken Skewers
These grilled teriyaki chicken skewers have the most incredible flavor thanks to my tried and true homemade teriyaki sauce! Serve them over rice, add them to a salad, or serve them as an appetizer at your next barbecue.
Servings: 5 servings
Equipment
Ingredients
Teriyaki Chicken Skewers
- 1 1/2 pounds boneless skinless chicken breasts cut into 1 inch chunks
- 1/2 cup teriyaki sauce plus more for brushing on the skewers after they're cooked
- Sesame seeds green onion, cilantro for garnish
Instructions
- Make the teriyaki sauce and let it cool to room temperature.
- Add the chunks of chicken to a gallon size freezer bag. Season with a little salt and pepper and pour in the teriyaki sauce. Seal the bag pressing out the air as you do. Massage the marinade into the chicken and then refrigerate for at least an hour or overnight.
- Once the chicken has marinated, remove it from the fridge and thread it onto skewers.
- Preheat grill to 400° F. Oil the grates then place the skewers onto them. Grill for 3-4 minutes and then flip them over and grill another 4-5 minutes or until the internal temperature is 165° F.
- Remove the chicken skewers from the grill and brush with extra teriyaki sauce. Sprinkle all over with sesame seeds, sliced scallions, and chopped cilantro. Serve with rice or your favorite side dishes.
Notes
The teriyaki sauce keeps for 2 weeks. I recommend making it ahead of time so you don't have to wait for it to cool before adding it in with the chicken.
Nutrition
Calories: 181kcal | Carbohydrates: 4g | Protein: 31g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 87mg | Sodium: 1261mg | Potassium: 568mg | Fiber: 0.03g | Sugar: 4g | Vitamin A: 41IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg