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Teriyaki Chicken Kebabs

Teriyaki Chicken Kebabs recipe image
These Teriyaki Chicken Kebabs offer a vibrant, juicy flavor profile perfect for weeknight dinners or casual gatherings. The chicken breast cubes are marinated in a robust blend of soy sauce, ginger, garlic, and a touch of sweetness from pineapple juice and apple juice concentrate. Grilled or broiled to perfection, the kebabs feature tender chicken, earthy mushrooms, crisp red onions, sweet bell peppers, and juicy pineapple chunks. The glaze caramelizes beautifully under the heat, creating a sticky, savory-sweet coating that complements the fresh vegetables. Serve over fluffy pilaf or steamed rice for a complete, satisfying meal that balances protein, crunch, and bright acidity. Easy to prepare and impossible to resist.
Cooking Method: ,
Cuisine: ,
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 2.0
Description
These Teriyaki Chicken Kebabs offer a vibrant, juicy flavor profile perfect for weeknight dinners or casual gatherings. The chicken breast cubes are marinated in a robust blend of soy sauce, ginger, garlic, and a touch of sweetness from pineapple juice and apple juice concentrate. Grilled or broiled to perfection, the kebabs feature tender chicken, earthy mushrooms, crisp red onions, sweet bell peppers, and juicy pineapple chunks. The glaze caramelizes beautifully under the heat, creating a sticky, savory-sweet coating that complements the fresh vegetables. Serve over fluffy pilaf or steamed rice for a complete, satisfying meal that balances protein, crunch, and bright acidity. Easy to prepare and impossible to resist.
Ingredients
  • 1 tablespoon Mild soy sauce
  • 2 tablespoon Frozen unsweetened
Directions
  1. 1
    Prepare the marinade by combining 2 cl apple juice concentrate, 1 minced garlic clove (or 1 tsp garlic powder), 1/2 tsp ground ginger (or 1 tsp peeled, grated fresh ginger), 1/4 cup dry sherry (or salt-free chicken broth), 1/4 cup drained pineapple juice, and the soy sauce in a large bowl.
  2. 2
    Cut 4 (8-oz) boned, skinless chicken breast halves into 1-inch cubes.
  3. 3
    Clean 16 mushrooms and remove stems; cut 1 small red onion and 1 green or sweet red pepper (seeded) into 1-inch squares.
  4. 4
    Drain 8 oz canned unsweetened pineapple chunks.
  5. 5
    Add the chicken cubes, mushrooms, onions, and peppers to the marinade bowl and stir to coat evenly.
  6. 6
    Let the mixture marinate at room temperature for 10 minutes, stirring once halfway through.
  7. 7
    Thread the chicken, mushrooms, onions, peppers, and pineapple chunks onto eight 9- to 10-inch wooden skewers, alternating ingredients.
  8. 8
    Broil the skewers 3 to 4 inches from the heat source for 7 to 9 minutes per side, or barbecue over hot coals for 12 to 15 minutes.
  9. 9
    Brush the kebabs several times with the remaining marinade while cooking until the chicken is cooked through and the glaze is caramelized.
  10. 10
    Serve immediately, optionally over a bed of pilaf.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 2.0kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 211.4mg9%
Total Carbohydrate 0.2g1%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning.

For microwave preparation: Arrange skewers on a 12-inch glass baking dish and cook on high for about 7 minutes, turning halfway through.

Ensure chicken is fully cooked (internal temperature of 165&# 194;°F/74°C) before serving.

Leftover marinade that has touched raw chicken should not be reused for brushing unless boiled for 2 minutes first.

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Read it online: https://www.chefs-mate.com/recipe/teriyaki-chicken-kebabs/