Teriyaki Chicken Kebabs (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
02 -
4 green bell peppers, cut into 1-inch cubes
03 -
1 fresh pineapple, cut into 1-inch cubes
→ Teriyaki Marinade
04 -
1/3 cup granulated sugar
05 -
1/4 cup rice vinegar
06 -
3 teaspoons sesame oil
07 -
1 cup low-sodium soy sauce
08 -
6 cloves garlic, minced
09 -
1/4 teaspoon dried ginger
10 -
1/4 teaspoon red pepper flakes
# Instructions:
01 -
Whisk all marinade ingredients together in a large bowl. Reserve 2/3 cup of the marinade for basting after cooking.
02 -
Add chicken pieces to the remaining marinade and stir to coat evenly. Cover bowl tightly with a lid and refrigerate for at least 3 hours or up to 12 hours for maximum flavor.
03 -
Thread the marinated chicken, bell pepper and pineapple pieces alternately onto 10 skewers, ensuring even distribution.
04 -
Grill kebabs on medium heat with the grill lid closed for 6 minutes on each side, or until the internal temperature of the chicken reaches 71°C (160°F).
05 -
Brush the reserved marinade over the cooked kebabs and serve warm.
# Notes:
01 -
If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
02 -
For added flavor, try using fresh ginger instead of dried ginger in the marinade.