Summertime always brings fond memories of backyard barbecues, family gatherings, and those long, lazy evenings when the sun seems reluctant to set. One of my favorite dishes to prepare during these times is Grilled Teriyaki Chicken. This recipe, with its vibrant mix of colorful bell peppers, juicy pineapple, and tender chicken, never fails to bring smiles to the faces around our picnic table.
My first encounter with teriyaki chicken was during a family trip to Hawaii. We had spent the day exploring the lush landscapes and pristine beaches, and by evening, we were ravenous. A local food truck caught our attention with the tantalizing aroma of grilled meat. The teriyaki chicken skewers they served were a revelation – sweet, savory, and perfectly charred. Since then, I’ve made it my mission to recreate that unforgettable taste at home.
What I love about this Grilled Teriyaki Chicken recipe is its simplicity and the balance of flavors. The homemade teriyaki sauce, with its mix of soy sauce, rice vinegar, honey, and spices, gives the dish a rich depth that’s far superior to any store-bought version. Marinating the chicken and vegetables ensures they absorb all that deliciousness, making each bite a delightful experience.
One of the great things about this recipe is its versatility. Feel free to mix things up with the vegetables – mushrooms, zucchini, or cherry tomatoes would be fantastic additions. If you prefer a bit more heat, a sprinkle of red pepper flakes in the marinade can give the skewers a spicy kick. For those who enjoy a smokier flavor, consider using a charcoal grill instead of a gas one. And if you’re short on time, you can prepare the skewers in advance, marinate them overnight, and simply grill them when you’re ready to eat.
Serving these skewers over a bed of fluffy white or nutty brown rice completes the meal perfectly. And don’t forget to drizzle any remaining teriyaki sauce over the top – it’s the finishing touch that ties all the flavors together.
Whether you’re hosting a big family barbecue or just a casual weeknight dinner, this Grilled Teriyaki Chicken is sure to become a favorite in your household, just as it has in mine. So, fire up the grill, gather your loved ones, and enjoy a meal that’s as vibrant and enjoyable as the summer season itself.
Making the Grilled Teriyaki Chicken
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Ingredients
- 3/4 cup soy sauce (low sodium)
- 3 tablespoons rice vinegar
- 3 teaspoons minced garlic
- 1 red bell pepper, chopped into bite-size pieces
- 1 medium pineapple, chunked
- 2 chicken breasts, cut into small pieces
- 3/4 cup water
- 3 teaspoons ground ginger
- 4 1/2 teaspoons cornstarch
- 3 tablespoons honey
- 1 green bell pepper, chopped into bite-size pieces
- 1 red onion, chopped into bite-size pieces
- 1 yellow bell pepper, chopped into bite-size pieces
- 4 teaspoons water
- 4 1/2 tablespoons light brown sugar
Directions
- Chop the chicken breasts into small pieces and place them in a medium bowl. Add the chopped bell peppers and red onion to the bowl with the chicken.
- Cut the pineapple into chunks and set aside.
- In a small bowl, mix together the soy sauce, water, brown sugar, rice vinegar, ground ginger, minced garlic, and honey. Whisk until well combined.
- Pour 6 tablespoons of the teriyaki sauce over the chicken, peppers, and onions. Mix thoroughly to coat. Cover and refrigerate for 30 minutes to 1 hour.
- While the chicken marinates, soak wooden skewers in water.
- Remove the chicken mixture from the fridge. Alternate threading the chicken, peppers, onion, and pineapple onto the skewers, leaving space on both ends of each skewer.
- Pour the remaining teriyaki sauce into a small saucepan and bring to a boil over medium-high heat. In a small cup, combine the cornstarch and water to make a slurry. Add the slurry to the teriyaki sauce and whisk until slightly thickened.
- Brush 1/2 cup of the thickened teriyaki sauce over the skewers on both sides. Grill the skewers for 3-4 minutes per side, or until the chicken is fully cooked.
- Remove the skewers from the grill and brush with the remaining teriyaki sauce.
- Serve the chicken skewers with white or brown rice. Enjoy!
FAQs:
Can I use chicken thighs instead of chicken breasts?
Yes, you can use chicken thighs instead of chicken breasts. They tend to be juicier and more flavorful, but you may need to adjust the cooking time slightly as thighs can take a bit longer to cook.
What can I substitute for rice vinegar?
If you don’t have rice vinegar, you can use apple cider vinegar or white wine vinegar as a substitute. The flavor might be slightly different, but it will still work well in the recipe.
How can I make the teriyaki sauce thicker?
If you prefer a thicker teriyaki sauce, you can add more cornstarch slurry (a mix of cornstarch and water) while heating the sauce. Add it gradually until you reach the desired consistency.
Can I prepare the skewers ahead of time?
Yes, you can prepare the skewers a few hours in advance and keep them in the refrigerator until you are ready to grill. This can help save time when you’re ready to cook.
Is it possible to bake the skewers instead of grilling them?
Yes, you can bake the skewers in the oven at 400°F for about 20-25 minutes, turning halfway through. Ensure the chicken reaches an internal temperature of 165°F.
What other vegetables can I add to the skewers?
You can add a variety of vegetables to the skewers, such as mushrooms, zucchini, cherry tomatoes, or even chunks of sweet potato. Just make sure they are cut into similar sizes for even cooking.
Grilled Teriyaki Chicken
Ingredients
- 2 chicken breasts cut into bite-size pieces
- 1 red bell pepper cut into bite-size pieces
- 1 green bell pepper cut into bite-size pieces
- 1 yellow bell pepper cut into bite-size pieces
- 1 red onion cut into bite-size pieces
- 1 medium pineapple cut into chunks
- 3/4 cup low sodium soy sauce
- 3/4 cup water
- 4 1/2 tablespoons light brown sugar
- 3 tablespoons rice vinegar
- 3 teaspoons ground ginger
- 3 teaspoons minced garlic
- 3 tablespoons honey
- 4 1/2 teaspoons cornstarch
- 4 teaspoons water
Instructions
- Cut the chicken breasts into bite-size pieces and place them in a medium-sized bowl. Add the cut bell peppers and red onion to the bowl with the chicken.
- Cut the pineapple into chunks and set aside.
- In a small bowl, combine the soy sauce, water, brown sugar, rice vinegar, ground ginger, minced garlic, and honey. Whisk well to mix.
- Add 6 tablespoons of the teriyaki sauce to the chicken, peppers, and onions. Mix well to coat everything. Cover and refrigerate for 30 minutes to 1 hour.
- While the chicken is marinating, soak wooden skewers in water.
- Remove the chicken mixture from the fridge. Thread the chicken, peppers, onion, and pineapple onto the skewers alternately, leaving space on both ends of the skewer.
- Pour the remaining teriyaki sauce into a small saucepan and heat over medium-high heat until boiling. In a small cup, mix the cornstarch and water to create a slurry. Add the slurry to the teriyaki sauce and whisk until it thickens slightly.
- Take 1/2 cup of the teriyaki sauce and baste the skewers on both sides. Grill the skewers for 3-4 minutes on each side, or until the chicken is fully cooked.
- Remove the skewers from the grill and baste with the remaining teriyaki sauce.
- Serve the chicken skewers with white or brown rice. Enjoy!
