Chicken Teriyaki Skewers Food

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TERIYAKI CHICKEN THIGH SKEWERS



Teriyaki Chicken Thigh Skewers image

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

3 tablespoons soy sauce
¼ cup pineapple juice
3 tablespoons pineapple juice
¼ cup hot honey (such as Mike's Hot Honey®)
3 tablespoons hot honey (such as Mike's Hot Honey®)
2 cloves garlic, minced
1 tablespoon brown sugar
½ teaspoon salt
½ teaspoon ground ginger
2 tablespoons cornstarch
1 pound skinless, boneless chicken thighs, cut into strips
salt and ground black pepper to taste

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

GRILLED CHICKEN TERIYAKI SKEWERS



Grilled Chicken Teriyaki Skewers image

I finally found mirin at the local T & T supermarket, it's a mild tasting rice wine. These are tasty and really easy to put together. You can also do these kabobs in the oven.

Provided by Semra22

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breast halves
1/2 cup soy sauce
1/3 cup mirin (can substitute dry sherry)
2 tablespoons sugar
1 garlic clove, chopped
1/2 teaspoon ground ginger

Steps:

  • Cut the chicken into bite size pieces. Combine all of the sauce ingredients and pour over chicken. Marinate for two hours.
  • Remove from the marinade, thread onto skewers. Grill over medium-high heat, turning once and basting with marinade, for about 5 min or till no longer pink inside.
  • To cook under broiler - Place chicken skewers on a greased rack in a cooking or baking pan. Broil 5 to 6 inches from heat, turning once and basting with marinade, about 5 minutes or till done.

TERIYAKI SESAME CHICKEN SKEWERS



Teriyaki Sesame Chicken Skewers image

Provided by Food Network

Categories     appetizer

Time 2h

Yield 24 servings

Number Of Ingredients 8

15 ounces teriyaki sauce (no more than 2 grams sugar per serving)
6 tablespoons sesame oil
1/4 teaspoon minced garlic
1 lemon, juiced
1 tablespoon sugar substitute (recommended: Splenda)
2 pounds boneless, skinless chicken thighs
1 tablespoon sesame seeds, toasted
1 cantaloupe half filled with melon balls, optional

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



Teriyaki Chicken Kabobs image

Provided by Food Network

Categories     main-dish

Time 30m

Number Of Ingredients 6

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
¾ cup Lawry's® Teriyaki Marinade with Pineapple Juice, divided
2 zucchini, cut in ½-inch cubes
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper
1 can (8 ounces) pineapple slices, drained and cut into 1-inch pieces

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



Chicken teriyaki skewers image

With their tasty glaze, these chicken teriyaki skewers make a fab first course or party nibble. You can get ahead by preparing the sauce, threading the chicken onto the skewers and toasting the sesame seeds a couple of hours in advance. Equipment: you will need 6 metal skewers.

Provided by Angela Hartnett

Categories     Starters & nibbles

Yield Makes 6 skewers

Number Of Ingredients 10

50ml/2fl oz soy sauce
50ml/2fl oz mirin
2 tbsp rice vinegar
1 tbsp light brown sugar
1 garlic clove, grated
2.5cm/1in piece fresh root ginger, peeled and grated
1 tsp cornflour
3 skinless, boneless chicken thighs
1 tbsp sesame seeds, to garnish
vegetable oil, for cooking

Steps:

  • Heat the soy sauce, mirin, rice vinegar, brown sugar, garlic, ginger and cornflour in a small saucepan and bring to the boil. Turn down the heat and simmer gently for 8-10 minutes, stirring occasionally, until thickened and glossy.
  • Cut each chicken thigh into three or four strips. Thread the chicken strips onto the skewers.
  • Toast the sesame seeds in a small frying pan.
  • To cook the skewers, heat a large frying pan over a medium heat. Add a drizzle of oil and once hot, add the chicken skewers. Brush with the sauce and cook for 3-4 minutes on each side, brushing regularly with the sauce and turning frequently until the chicken is cooked through and coated in all the sauce. Serve hot, sprinkled with the toasted sesame seeds.

CHICKEN TERIYAKI SKEWERS



Chicken Teriyaki Skewers image

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

2 garlic cloves, peeled, mashed and finely chopped
1/2 teaspoon salt
1/2 tablespoon soy sauce
1/2 teaspoon fresh ginger, peeled and minced
1 tablespoon lemon juice
5 teaspoons honey
1 tablespoon white wine vinegar
1 lb chicken tenders (about 12)
12 wooden skewers

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.

TERIYAKI SESAME CHICKEN SKEWERS



Teriyaki Sesame Chicken Skewers image

Make and share this Teriyaki Sesame Chicken Skewers recipe from Food.com.

Provided by Marie

Categories     Chicken Thigh & Leg

Time 1h

Yield 15 skewers

Number Of Ingredients 8

15 (8 inch) bamboo skewers
8 ounces teriyaki sauce
3 tablespoons sesame oil
1 minced garlic clove
1/2 lemon, juice of
1 1/2 teaspoons sugar
1 lb boneless skinless chicken thighs
1 tablespoon sesame seeds, toasted

Steps:

  • Soak bamboo skewers in water for 1 hour to keep them from burning during cooking.
  • Mix all marinade ingredients together in a 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°.
  • 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.

Nutrition Facts : Calories 78.7, Fat 4.2, SaturatedFat 0.7, Cholesterol 25.2, Sodium 610.3, Carbohydrate 3.2, Fiber 0.1, Sugar 2.5, Protein 7

TERIYAKI CHICKEN KABOBS



Teriyaki Chicken Kabobs image

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

1/3 cup lemon juice
1/4 cup butter, melted
1/4 cup soy sauce
2 tablespoons brown sugar, firmly packed
1/2 teaspoon ground ginger
1/4 teaspoon pepper
3 tablespoons ketchup
1 teaspoon garlic, finely chopped
1 lb boneless skinless chicken breast, cut into about 32 (1-inch)
8 pineapple chunks (1-inch)
8 cherry tomatoes
1 green bell pepper, cut into 8 (1-inch)
1 zucchini, cut into 8 (1-inch)

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 KABOBS



Teriyaki Chicken Kabobs image

Delicious teriyaki chicken kabobs. Great with fried rice.

Provided by karatekidguy

Time 55m

Yield 4

Number Of Ingredients 6

2 (6 ounce) skinless, boneless chicken breast halves
1 cup teriyaki marinade
4 bamboo kabob sticks
1 medium sweet onion
1 medium red bell pepper
1 (20 ounce) can pineapple chunks, drained

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

GRILLED CHICKEN TERIYAKI SKEWERS WITH MISO RANCH



Grilled Chicken Teriyaki Skewers with Miso Ranch image

If 'teri' means 'shine,' and 'yaki' refers to grilling, then these chicken skewers are the poster children for teriyaki. Marinated in soy sauce, sake, and mirin, the chicken is grilled to sweet, smoky perfection and dipped in a refreshing, herby miso 'ranch' sauce that'll send your summer cookout guests into a frenzy. The only bottles not invited to this party are bottled teriyaki sauces! Garnish with sesame seeds if desired.

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Japanese

Time 2h45m

Yield 12

Number Of Ingredients 20

12 bamboo skewers
2 pounds skinless, boneless chicken thighs
½ cup soy sauce
½ cup sake
⅓ cup mirin (Japanese sweet wine)
2 teaspoons finely grated ginger
2 tablespoons minced green onions
¼ cup brown sugar
1 tablespoon vegetable oil
¾ cup mayonnaise
¼ cup sour cream
⅓ cup buttermilk
1 tablespoon white miso paste, or to taste
1 tablespoon minced green onion
1 clove garlic, crushed
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh chives
freshly ground black pepper to taste
1 pinch cayenne pepper

Steps:

  • Soak bamboo skewers in water.
  • Cut chicken thighs in half lengthwise along the creases and halve the thicker portions to get 3 or 4 pieces each. Place chicken in a bowl. Pour in soy sauce, sake, mirin, ginger, green onions, brown sugar, and oil. Toss by hand until well combined and brown sugar is dissolved. Cover top in plastic wrap and marinate in the refrigerator for 2 to 6 hours.
  • Combine mayonnaise, sour cream, buttermilk, and miso in a bowl. Add green onion, garlic, tarragon, dill, and chives. Season with black pepper and cayenne. Whisk dressing until thoroughly combined.
  • Thread chicken pieces onto skewers. Strain marinade into a saucepan and bring to a boil to make the glaze.
  • Preheat a grill for medium-high heat. Grill skewers, basting with some of the reserved marinade, until meat firms up and springs back to the touch, 4 to 5 minutes per side.
  • Serve skewers next to the miso ranch dressing and brush with reserved glaze.

Nutrition Facts : Calories 280.3 calories, Carbohydrate 9.6 g, Cholesterol 54.2 mg, Fat 18.6 g, Fiber 0.3 g, Protein 14.3 g, SaturatedFat 4 g, Sodium 788 mg, Sugar 7.8 g

TERIYAKI CHICKEN SKEWERS RECIPE BY TASTY



Teriyaki Chicken Skewers Recipe by Tasty image

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

1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
1 cup soy sauce
¾ cup brown sugar
1 tablespoon sesame seed
¼ cup green onion, chopped
1 pineapple, diced into 1-inch cubes
4 skewers bamboo skewer, soaked in water for 20 minutes

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

CHICKEN TERIYAKI SKEWERS WITH GRIDDLED SPRING ONIONS



Chicken teriyaki skewers with griddled spring onions image

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

75ml teriyaki sauce (or gluten-free alternative)
2 tbsp clear honey
1 tbsp soy sauce (or use gluten-free alternative)
4 chicken breasts , cut into chunks
bunch spring onions , trimmed
1 tbsp vegetable oil

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

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Instructions. Cut the chicken breasts into thin strips. Place in a bowl and pour the teriyaki sauce over the top. Stir to coat and refrigerate overnight. Place 15 wooden skewers in a container and cover with water to soak overnight (this helps to …
From getinspiredeveryday.com


BAKED TERIYAKI CHICKEN SKEWERS ARCHIVES - VIVA RECIPES
Restaurant Style Chicken Karahi | Cholistani Chicken Karahi Recipe ♥️. BEST BAKED CHICKEN THIGHS | easy recipe. BADAMI CHICKEN HANDI | CREAMY ALMOND CHICKEN RECIPE | BONELESS CHICKEN GRAVY. Easy Chicken Recipes || Chicken Roast Recipes. The 15 Minute Cashew Chicken At Home. Dessert. RAINBOW DESSERT RECIPES | Mouth …
From vivarecipes.com


TERIYAKI - WIKIPEDIA
Teriyaki (kanji: 照り焼き) is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar.. Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel – is mainly used in Japan, while white and red meat – chicken, pork, lamb, and beef – is more often used in the West. . Other ingredients sometimes used in ...
From en.wikipedia.org


4 INGREDIENT TERIYAKI CHICKEN SKEWERS - WHOLE FOOD BELLIES
Cut the chicken into cubes and pop into a large glass dish with a lid. Whisk together the tamari, honey, water and crushed garlic until well incorporated. Pop about ¾ of the mixture on top of the chicken. Stir to combine, put on the lid, and pop into the fridge to marinade for at least 3 hours (up to overnight).
From wholefoodbellies.com


GRILLED HAWAIIAN TERIYAKI CHICKEN SKEWERS | THE RECIPE CRITIC
Grilled Hawaiian Teriyaki Chicken Skewers marinate in the very best homemade hawaiian teriyaki sauce! Loaded with peppers, fresh pineapple and red onions, these make an incredible and vibrant meal! These look so pretty and vibrant waiting to go onto the grill! Grilled Hawaiian BBQ Chicken, Hawaiian Macaroni Salad or Hawaiian Style Garlic Shrimp are some …
From therecipecritic.com


FOOD WISHES VIDEO RECIPES: GRILLED CHICKEN TERIYAKI ...
Grilled Chicken Teriyaki Skewers with Miso Ranch – A Combo Made in Heaven, and Sebastopol . I’ve wanted to film a skewered version of our chicken teriyaki recipe for a while, but it was actually a karaage I recently enjoyed that pushed me into action. Michele and I were at Ramen Gaijin in Sebastopol, where they serve an amazing chicken karaage that comes with …
From foodwishes.blogspot.com


WHAT TO SERVE WITH TERIYAKI CHICKEN KABOBS? 8 RECIPES TO ...
Teriyaki chicken kabobs are skewers of chicken chunks that are marinated in a teriyaki sauce before being grilled. Normally, skinless boneless chicken breast or chicken thigh is cut into small cubes and skewered with other ingredients like bell peppers, onion, pineapple, or …
From cookindocs.com


TERIYAKI CHICKEN SKEWERS | BARBECUE RECIPE | HUNGRY IZE
Pour half of the teriyaki sauce into the bowl with the cubed chicken and ensure all the chicken is coated thoroughly. Marinate for at least 1 hour. Put the chicken cubes onto the skewers. Place the skewers onto the grill. Every 4 minutes, twist the skewers and continue basting with the leftover teriyaki sauce.
From hungryize.com


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