Teriyaki chicken & vegetable skewers
Discover a delightful and easy recipe for Teriyaki Chicken & Vegetable Skewers, featuring succulent chicken thighs, colorful red pepper, fresh zucchini, and flavorful shallots, all marinated in a savory teriyaki sauce and served with fluffy white rice. Perfect for a delicious and nutritious meal!
- 21 May 2025
- Cook time 20 min
- Prep time 15 min
- 4 Servings
- 6 Ingredients
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.
Ingredients:
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!
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 540 grams |
| Energy | |
| Calories 840kcal | 42% |
| Protein | |
| Protein 36g | 25% |
| Carbohydrates | |
| Carbohydrates 110g | 31% |
| Fiber 4.87g | 13% |
| Sugar 13g | 13% |
| Fat | |
| Fat 27g | 31% |
| Saturated 7g | 24% |
| Cholesterol 150mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 100mg | 18% |
| Vitamin B1 0.89mg | 74% |
| Vitamin B2 0.47mg | 36% |
| Vitamin B3 13mg | 82% |
| Vitamin B6 1.13mg | 67% |
| Vitamin B9 330ug | 83% |
| Vitamin B12 0.93ug | 39% |
| Vitamin C 60mg | 65% |
| Vitamin E 0.95mg | 6% |
| Vitamin K 11ug | 9% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.47mg | 52% |
| Iron, Fe 7mg | 67% |
| Magnesium, Mg 110mg | 26% |
| Phosphorus, P 500mg | 40% |
| Potassium, K 1070mg | 32% |
| Selenium, Se 45ug | 84% |
| Sodium, Na 1240mg | 83% |
| Zinc, Zn 3.90mg | 35% |
| Water | |
| Water 360g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
More recipes
Broccoli and cashew soup with lemon and red pepper
Give your meals a healthy twist with this easy-to-follow recipe that delivers delightful warmth and zest in every spoonful.
18 Mar 2025Chocolate caramel pie
With a buttery pecan crust, gooey caramel filling, and a smooth dark chocolate topping, this dessert is a luxurious treat that's perfect for any special occasion.
03 Apr 2025