HAWAIIAN TERIYAKI CHICKEN SKEWERS
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!
Provided by Alyssa Rivers
Categories Main Course
Number Of Ingredients 15
Steps:
- In a small saucepan, whisk together the brown sugar, soy sauce, pineapple juice, garlic, pepper, and salt. In a small bowl, whisk together the water and cornstarch. Slowly whisk into the mixture.
- Bring to boil and boil about 1-3 minutes until the mixture just starts to thicken. Remove from heat and reserve ¼ cup of the sauce for later.
- Marinate the chicken in the sauce in the fridge for at least 30 minutes. Thread the chicken on skewers along with the peppers, red onion, and pineapple.
- Grill for 8-10 minutes until the meat is done to desired liking. Remove from the grill and baste with reserved sauce. Garnish with green onions if desired.
TERIYAKI CHICKEN SKEWERS
These grilled teriyaki chicken skewers are delicious appetizers that can be made either on an outdoor or indoor electric grill.
Provided by Julia | Appetizer Addiction
Categories All Recipes
Time 20m
Number Of Ingredients 14
Steps:
- Cut the thighs into 1-inch (2.5 centimetre) pieces. Place them into a mixing bowl. Add the rest of the ingredients and stir well (I love using kitchen tongs to mix this).
- Thread the pieces onto skewers (fill about 4 inches/12 centimetres of each skewer), making sure to leave little gaps between the meat for more even cooking.
- Cook on a grill until ready (see note 1).
- Meanwhile: In a sauce pan, combine teriyaki sauce, honey, soy sauce and water and simmer on low for about 2 minutes. Slowly pour in cornstarch slurry (1 teaspoon of cornstarch mixed with 2 teaspoons of water), while mixing constantly until it has thickened. Once it comes to a boil, turn off.
- Brush each skewer with some of the sauce and sprinkle (optional) with sesame seeds.
- Enjoy!
Nutrition Facts : Calories 168 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 49 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 10 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 818 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
GRILLED CHICKEN TERIYAKI SKEWERS WITH MISO RANCH
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
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
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.
GRILLED CHICKEN TERIYAKI SKEWERS
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
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
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
GRILLED TERIYAKI CHICKEN KABOBS
Grilled teriyaki chicken kabobs with veggies provides a quick, easy, delicious meal, perfect for long summer evenings.
Provided by jmiss
Time 8h50m
Yield 6
Number Of Ingredients 22
Steps:
- Whisk soy sauce, mirin, olive oil, honey, sesame oil, garlic powder, ginger, lemon juice, and Worcestershire sauce together in a bowl. Transfer 1/4 of the marinade to a small bowl and refrigerate until ready to use.
- Place remaining marinade in a zip-top bag and add chicken. Marinate in the refrigerator for 8 hours, or overnight.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the refrigerator.
- Combine bell peppers, onion, and zucchini in a bowl. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Make the kabobs by alternating chicken with bell peppers, pineapple, onion, and zucchini. Drizzle some of the sauce from the zip-top bag onto the kabobs.
- Cook on the preheated grill, turning every few minutes and drizzling any remaining sauce from the bag over top, until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- About 10 minutes before the skewers are done, mix cold water and cornstarch in a small bowl. Put the 1/4 cup reserved marinade in a small saucepan over medium heat. When hot, add cornstarch-water mixture and reduce heat to medium-low. Cook, stirring often, until sauce thickens, 7 to 8 minutes.
- Place kabobs on a tray and drizzle with thickened teriyaki sauce. Sprinkle toasted sesame seeds on top.
Nutrition Facts : Calories 339.1 calories, Carbohydrate 24.1 g, Cholesterol 48.5 mg, Fat 17.6 g, Fiber 2.5 g, Protein 20.5 g, SaturatedFat 2.7 g, Sodium 1252.8 mg, Sugar 17.6 g
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
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