Teriyaki Chicken Skewers – Ash's In The Kitchen

I’ve been furiously working on the cookbook and haven’t had the chance to do much cooking. Thank goodness for the freezer meals I prepped earlier! I’m taking a little breather today because Teriyaki Chicken sounded amazing!

3 lbs Chicken Thighs; cut into 1” chunks

1 cup Soy Sauce

1 teaspoon Hoisin Sauce

1 teaspoon Ginger Powder

1 teaspoon Garlic Powder

1 large Bell Pepper; cut into chunks

1 large Zucchini; sliced

6-10 Bamboo Skewers

  1. In a large bowl, add chicken and marinade ingredients. Cover and chill at least 1 hour; preferably overnight.
  2. Soak the bamboo skewers for 15 minutes and remove the chicken from fridge. Skewer the chicken and vegetables and discard the remaining marinade.
  3. In a saucepan over medium heat, add the teriyaki sauce, cover and heat through. Reduce heat to low and keep warm while the skewers are cooking.
  4. Heat a griddle or large skillet over medium-high heat and add a drizzle of olive oil. Add the skewers and cook each side for 2 minutes or until the chicken is firm all the way through. Drizzle the sauce over the skewers and serve.
  5. Enjoy!
  • teriyaki-chicken-skewers-2-7492418 Grilled Teriyaki Chicken Skewers Recipe by Ash’s In The Kitchen
  • teriyaki-chicken-skewers-3-5204462 Grilled Teriyaki Chicken Skewers Recipe by Ash’s In The Kitchen
  • Grilled Teriyaki Chicken Skewers Recipe by Ash’s In The Kitchen

Looking for a side dish? Try one of these recipes!

Chinese Chile Fried Rice Chicken & Vegetable Egg Rolls Five Spice Chicken Spring Rolls Copycat Panda Express Chow Mein Fried Rice Balls Fresh Vietnamese Spring Rolls

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