Grilled Chicken Teriyaki Kebobs
If you want to add more Japanese recipes to your repertoire, Grilled Chicken Teriyaki Kebobs might be a recipe you should try. This main course has 201 calories, 16g of protein, and 2g of fat per serving. This recipe serves 10. For $1.33 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. 28 people were glad they tried this recipe. This recipe from Cooking Classy requires skinless boneless chicken breasts, green bell peppers, garlic, and fresh ginger. It will be a hit at your The Fourth Of July event. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a solid spoonacular score of 59%. If you like this recipe, take a look at these similar recipes: Grilled Salmon Kebobs, Hawaiian Chicken Kebobs, and Grilled Teriyaki Chicken.
Servings: 10
Ingredients:
1/4 cup + 2 Tbsp apple cider vinegar
1/2 tsp freshly ground black pepper
2 1/2 tsp cornstarch
1 tbsp finely grated fresh ginger
2 cloves garlic, finely minced
2 small green bell peppers (or 1 1/2 large), diced into 1 1/2 inch pieces
1/4 cup honey
1/3 cup packed light-brown sugar
3/4 cup low sodium soy sauce
1 tsp molasses
3 Tbsp orange marmalade
3 heaping cups fresh pineapple, diced into 1 1/2 inch chunks (and about 1/2 - 3/4 inch thick)
2 small red bell peppers (or 1 1/2 large), diced into 1 1/2 inch pieces
1 1/2 lbs boneless skinless chicken breasts, diced into 1 1/2 inch pieces
1 Tbsp cold water
1 large yellow onion, diced into 1 1/2 inch wedges
Equipment:
mixing bowl
sauce pan
whisk
metal skewers
wooden skewers
grill
Cooking instruction summary:
In a mixing bowl, whisk together soy sauce, apple cider vinegar, light-brown sugar, honey, orange marmalade, molasses, grated ginger, garlic and pepper. Reserve 1 cup of sauce mixture in a bowl in refrigerator and pour remaining sauce over diced chicken in a large ziploc bag. Seal bag and place bag in a bowl (to prevent leaks) in refrigerator and allow chicken to marinate 4 hours in refrigerator. To prepare glaze, pour reserved 1 cup sauce into a small saucepan. In a small bowl, whisk together 1 Tbsp cold water and cornstarch, then pour cornstarch mixture into saucepan and stir. Bring sauce just to a boil over medium high heat, stirring frequently. Once mixture reaches a boil, reduce heat and allow to gently boil 1 minute, stirring constantly. Remove from heat and allow to cool slightly.To prepare kabobs, using either metal skewers or water soaked wood skewers, thread a piece of marinated chicken (discard marinade), followed by an onion wedge, a chunk of red pepper, a chunk of green pepper and a chunk of pineapple, then repeat pattern twice and finish with an additional piece of chicken (I fit 4 pieces of chicken on the kebab total then 3 of everything else).Grill kebabs over medium heat, 12 - 16 minutes rotating once halfway through grilling, until chicken has fully cooked through. Remove from grill and brush kebabs with teriyaki sauce, serve warm with cooked white or brown rice if desired (alternately you can brush kebabs with teriyaki sauce during the last few minutes of grilling but I say why waste such good sauce that will drip to bottom of the grill).Recipe Source: Cooking Classy
Step by step:
1. In a mixing bowl, whisk together soy sauce, apple cider vinegar, light-brown sugar, honey, orange marmalade, molasses, grated ginger, garlic and pepper. Reserve 1 cup of sauce mixture in a bowl in refrigerator and pour remaining sauce over diced chicken in a large ziploc bag. Seal bag and place bag in a bowl (to prevent leaks) in refrigerator and allow chicken to marinate 4 hours in refrigerator. To prepare glaze, pour reserved 1 cup sauce into a small saucepan. In a small bowl, whisk together 1 Tbsp cold water and cornstarch, then pour cornstarch mixture into saucepan and stir. Bring sauce just to a boil over medium high heat, stirring frequently. Once mixture reaches a boil, reduce heat and allow to gently boil 1 minute, stirring constantly.
2. Remove from heat and allow to cool slightly.To prepare kabobs, using either metal skewers or water soaked wood skewers, thread a piece of marinated chicken (discard marinade), followed by an onion wedge, a chunk of red pepper, a chunk of green pepper and a chunk of pineapple, then repeat pattern twice and finish with an additional piece of chicken (I fit 4 pieces of chicken on the kebab total then 3 of everything else).Grill kebabs over medium heat, 12 - 16 minutes rotating once halfway through grilling, until chicken has fully cooked through.
3. Remove from grill and brush kebabs with teriyaki sauce, serve warm with cooked white or brown rice if desired (alternately you can brush kebabs with teriyaki sauce during the last few minutes of grilling but I say why waste such good sauce that will drip to bottom of the grill).Recipe Source: Cooking Classy
Nutrition Information:
covered percent of daily need
