Teriyaki chicken & vegetable skewers
Teriyaki chicken & vegetable skewers feature marinated chicken thighs and fresh vegetables grilled to perfection. This dish pairs well with fluffy white rice for a complete meal.
Cook time 20 min
Prep time 15 min
Ingredients:
6 chicken thighs1 red pepper
2 large zucchini
6 shallots
1/2 cup teriyaki sauce
2 cups white rice
Teriyaki chicken & vegetable skewers are a delightful and colorful dish that's both delicious and easy to make. Perfect for a family dinner or a backyard barbecue, these skewers combine succulent chicken thighs with a medley of fresh vegetables, all marinated in a savory teriyaki sauce. Serve them with a side of fluffy white rice for a complete and satisfying meal.
Instructions:
- Trim any excess fat from the chicken thighs and cut them into bite-sized pieces, approximately 1 to 1.5 inches.
- Wash the red pepper and zucchini. Cut the red pepper into chunks similar in size to the chicken pieces.
- Slice the zucchini into thick rounds, then halve each round to create semi-circles.
- Peel the shallots and cut them in half, or in quarters if they are large.
- In a large mixing bowl, combine the chicken pieces with the teriyaki sauce. Mix well to ensure all pieces are coated.
- Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes. For best results, marinate for 1-2 hours.
- If you’re using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
- Alternate threading pieces of chicken, red pepper, zucchini, and shallots onto the skewers. Aim for a balanced distribution of ingredients for an even cook.
- While the chicken is marinating, rinse the white rice under cold water until the water runs clear.
- In a medium saucepan, combine the rice with 4 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-18 minutes, or until the water is absorbed and the rice is tender.
- Fluff the rice with a fork, then cover to keep warm until ready to serve.
- Preheat your grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
- Place the skewers on the grill and cook for 10-15 minutes, turning occasionally, until the chicken is fully cooked and the vegetables are tender and slightly charred. The internal temperature of the chicken should reach 165°F (75°C).
- Divide the cooked white rice among serving plates.
- Arrange the teriyaki chicken and vegetable skewers on top of or alongside the rice.
- Optionally, brush any remaining teriyaki sauce over the skewers for added flavor before serving.
- Serve immediately while hot. Enjoy your delicious and savory teriyaki chicken & vegetable skewers with a side of fluffy white rice!
Teriyaki chicken & vegetable skewers are a delicious and versatile dish that's sure to please any crowd. With their vibrant colors and bold flavors, these skewers are not only a treat for the palate but also a feast for the eyes. Follow these tips for perfectly cooked skewers, and enjoy a meal that's both satisfying and nutritious. Paired with a side of white rice, this dish makes for a well-rounded and delightful dining experience.
Teriyaki chicken & vegetable skewers FAQ:
The chicken is fully cooked when its internal temperature reaches 165°F (75°C). Use a meat thermometer to check this. The chicken should be no longer pink in the center.
Store leftover teriyaki chicken and vegetable skewers in an airtight container in the refrigerator. They will keep for about 3-4 days. Reheat before serving.
It's recommended to thaw frozen chicken thighs completely in the refrigerator before marinating and cooking. Cooking from frozen can result in uneven doneness.
If you need a substitute, you can use soy sauce mixed with a bit of honey or brown sugar for a similar flavor. Adjust the sweetness to taste.
If you're using a grill pan, a standard size that fits 6-8 skewers comfortably should work well. Ensure the skewers aren’t overcrowded to allow for even cooking.
Cooking Tips:
- Cut the chicken and vegetables into uniform pieces to ensure even cooking.
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Marinate the chicken and vegetables in the teriyaki sauce for at least 30 minutes, or up to overnight, for maximum flavor.
- Preheat the grill to medium-high heat to get a good sear on the skewers.
- Turn the skewers frequently while grilling to cook them evenly and prevent burning.
- Brush the skewers with additional teriyaki sauce during grilling to enhance the flavor.
- Let the skewers rest for a few minutes after cooking to allow the juices to redistribute.
Nutrition Facts
4 ServingsCalories 840kcal
Protein 36g
Carbohydrates 110g
Fiber 4.87g
Sugar 13g
Fat 27g
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