Spicy Teriyaki Chicken and Veggie Skewers
Spicy Teriyaki Chicken and Veggie Skewers
Servings: 4
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients:
For the Marinade:
1/2 cup teriyaki sauce
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
2 tablespoons sriracha (adjust to taste)
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
For the Skewers:
1 lb (450 g) chicken breast, cut into bite-sized pieces
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 small onion, cut into chunks
1 zucchini, sliced into thick rounds
8-10 cherry tomatoes
2 tablespoons olive oil
Salt and pepper, to taste
Fresh cilantro or sesame seeds (for garnish, optional)
For Serving:
Cooked rice or quinoa
Lemon or lime wedges (for garnish, optional)
Instructions:
Marinate the Chicken:
In a medium bowl, whisk together teriyaki sauce, soy sauce, honey, rice vinegar, sriracha, garlic, and ginger.
Place the chicken pieces in a resealable plastic bag or shallow dish and pour half of the marinade over the chicken. Seal or cover and refrigerate for at least 15 minutes, or up to 2 hours for more flavor.
Reserve the remaining marinade for basting.
Prepare the Skewers:
Preheat your grill to medium-high heat.
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Thread the marinated chicken pieces and vegetables onto the skewers, alternating between chicken and veggies. Brush with olive oil and season with salt and pepper.
Grill the Skewers:
Place the skewers on the grill and cook for 10-15 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender and slightly charred.
During the last few minutes of cooking, brush the skewers with the reserved marinade.
Serve:
Remove the skewers from the grill and let them rest for a few minutes.
Serve the skewers over cooked rice or quinoa. Garnish with fresh cilantro or sesame seeds if desired, and provide lemon or lime wedges for an extra burst of flavor.
Tips:
