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!
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!
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 per serving
4 ServingsCalories 840kcal
Protein 36g
Carbohydrates 110g
Fiber 4.87g
Sugar 13g
Fat 27g
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