TERIYAKI CHICKEN THIGH SKEWERS
These chicken thigh skewers come together so quickly that you'll have dinner on the table in no time at all. Prep the day before, and dinner will be ready in 20 minutes. Serve over rice with some green veggies on the side for a complete meal.
Provided by Yoly
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes
Time 2h40m
Yield 4
Number Of Ingredients 12
Steps:
- Combine soy sauce, 1/4 cup plus 3 tablespoons pineapple juice, 1/4 cup plus 3 tablespoons hot honey, garlic, brown sugar, salt, and ginger in a saucepan; stir until well combined. Cook over medium heat until sauce is just starting to boil, about 5 minutes. Reduce heat to low and whisk in cornstarch until well incorporated. Cook, stirring constantly, until mixture starts to thicken, 1 to 2 minutes. Remove teriyaki sauce from heat.
- Thread chicken into skewers. Season both sides with salt and pepper. Brush chicken on both sides with teriyaki sauce, reserving remaining sauce, and refrigerate at least 2 hours or overnight for best results.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Place chicken skewers on the prepared baking sheet.
- Bake in the preheated oven for 10 to 13 minutes. Remove from oven.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush skewers with more sauce. Broil each side for 2 to 3 minutes. Serve with extra teriyaki sauce on the side.
Nutrition Facts : Calories 352.1 calories, Carbohydrate 42.5 g, Cholesterol 70.7 mg, Fat 11.8 g, Fiber 0.3 g, Protein 20.1 g, SaturatedFat 3.3 g, Sodium 1073.4 mg, Sugar 36.6 g
TERIYAKI SESAME CHICKEN SKEWERS
Steps:
- Soak bamboo skewers in water for 1 hour to keep from burning later.
- Mix all marinade ingredients together in a non-reactive container large enough to hold all of the chicken. Cut chicken into 1/2-inch strips and submerge them in the marinade, cover, and refrigerate for at least 1 hour.
- Preheat oven to 375 degrees F.
- Thread 1 chicken strip on each skewer towards end of the stick, and line up on a sheet pan. Place in oven and bake for about 30 minutes, or until fully cooked through. Sprinkle with sesame seeds before serving. Serve by sticking skewers straight out of the side of a cantaloupe half filled with melon balls, if desired.
Nutrition Facts : Calories 57 calorie, Fat 2 grams, SaturatedFat 0 grams, Carbohydrate 0 grams
TERIYAKI CHICKEN KABOBS
Steps:
- 1.Place chicken in large resealable plastic bag or glass dish. Add ½ cup of the marinade; turn to coat well.
- 2.Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Alternately thread chicken, vegetables and pineapple onto 8 skewers.
- 3.Grill kabobs over medium heat 10 to 15 minutes or until chicken is cooked through and vegetables are tender, turning occasionally and brushing with remaining ¼ cup marinade.
CHICKEN TERIYAKI SKEWERS
Great served with rice as a main course or use as appys with dipping sauce. Soak the skewers while the chicken is marinading to save time. These go very quickly on an indoor grill but are equally as good done outdoors. Cooking time includes marinading time.
Provided by LAURIE
Categories Chicken Breast
Time 1h
Yield 6-12 serving(s)
Number Of Ingredients 9
Steps:
- Soak skewers in water for about 20 minutes. Preheat grill indoor or outdoor.
- Mix mashed garlic with salt.
- Whisk garlic with soy sauce, lemon juice, ginger, honey and vinegar.
- Pour into sealable plastic bag and add chicken tenders.
- Seal and marinate for 30 minutes.
- Shake bag to spread marinade to all parts of chicken tenders.
- Thread tenders on skewers.
- Grill for 10-15 minutes or until chicken is cooked through.
CHICKEN TERIYAKI SKEWERS WITH GRIDDLED SPRING ONIONS
These simple chicken kebabs are flavoured with a sweet soy sauce marinade and served with charred spring onions
Provided by James Martin
Categories Main course, Starter
Time 30m
Number Of Ingredients 6
Steps:
- If using wooden skewers, soak them in water for 20 mins to prevent them from burning. Heat grill to high and line a baking tray with foil. Mix together the teriyaki sauce, honey and soy. Add the chicken pieces and mix to coat. Thread the chicken onto the skewers. Place on the lined baking tray and cook under the grill for about 15 mins until charred, turning and basting from time to time with any extra sauce. Check that the chicken is cooked through before serving.
- Meanwhile, heat a griddle pan until hot. Toss the spring onions in the vegetable oil and some seasoning, tip into the pan and cook for 3-4 mins until nicely charred and softened. Serve with the chicken skewers.
Nutrition Facts : Calories 190 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Protein 31 grams protein, Sodium 2.5 milligram of sodium
TERIYAKI CHICKEN KABOBS
Chicken is marinaded in a sweet light glaze to create this grilled kabob recipe. Another recipe from Land O Lakes website.
Provided by diner524
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine all marinade ingredients in large resealable plastic food bag. Reserve 2 tablespoons marinade; set aside. Add chicken pieces. Tightly seal bag. Turn bag several times to coat chicken well. Place in 13x9-inch pan. Refrigerate, turning occasionally, at least 3 hours or overnight.
- Heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Remove chicken from marinade with slotted spoon; discard marinade.
- To assemble kabobs, alternately thread chicken, pineapple, tomatoes, green pepper and zucchini onto skewers.
- Place kabobs onto grill. Grill, turning and brushing occasionally with reserved marinade, until chicken reaches at least 170°F or until juices run clear when pierced with fork (15 to 20 minutes).
TERIYAKI CHICKEN SKEWERS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, soy sauce, brown sugar, sesame seed, green onion, pineapple, bamboo skewer
Provided by Tasty
Categories Lunch
Yield 4 skewers
Number Of Ingredients 7
Steps:
- Preheat grill to medium heat.
- Combine the chicken, soy sauce, brown sugar, sesame seeds, and green onions, stirring until evenly coated.
- Chill and marinate for at least 2 hours.
- Slide a piece of chicken down the skewer, alternating with the pineapple, until there is a 1-inch gap on the top of the skewer.
- Repeat with the remaining chicken, pineapple, and skewers.
- Grease the surface of the grill by rubbing the grates with tongs and an oiled paper towel.
- Grill the skewers for about 12-18 minutes with the lid closed, flipping them halfway. Brush the skewers with the leftover marinade during grilling, if desired.
- Enjoy!
Nutrition Facts : Calories 395 calories, Carbohydrate 46 grams, Fat 10 grams, Fiber 2 grams, Protein 32 grams, Sugar 38 grams
TERIYAKI CHICKEN KABOBS
Delicious teriyaki chicken kabobs. Great with fried rice.
Provided by karatekidguy
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Cut each chicken breast into 10 pieces. Place in a glass bowl and cover with teriyaki marinade. Cover and marinate in the refrigerator for at least 30 minutes.
- Soak bamboo kabob sticks in water for 30 minutes.
- Meanwhile, cut onion into four 1-inch square pieces. Repeat with bell pepper. Set aside 14 pineapple chunks and reserve any extra for another use.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Dividing ingredients evenly, alternating layers of chicken, onion, pepper, and pineapple on each kabob stick.
- Place kabobs on the preheated grill and cook until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Be careful when turning kabobs, they will be hot.
Nutrition Facts : Calories 304.5 calories, Carbohydrate 47.6 g, Cholesterol 48.5 mg, Fat 2.3 g, Fiber 2.2 g, Protein 23.1 g, SaturatedFat 0.6 g, Sodium 2085.9 mg, Sugar 43.8 g
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5/5 (10)Category Main CourseCuisine AsianTotal Time 1 hr 30 mins
- First make the sauce: Combine cornstarch and water in a small bowl. In a medium saucepan, add remaining ingredients along with the cornstarch/water mixture. Stirring frequently, bring sauce to a simmer. Cook until sauce lightly thickens. Sauce will be dark brown. Once sauce has thickened up, remove from heat and let cool completely. (place in fridge to speed up the process)
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- Once the grill is hot, place skewers on lightly oiled grill. Turn the skewers every 3-4 minutes until the chicken is cooked through (internal temp 165 degrees), about 20-30 minutes. During the last few turns baste with remaining teriyaki sauce.
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