Well, blow me down! There’s something about chicken skewers that really tickles my fancy. Ever thought of jazzing up these humble delights with a dash of teriyaki? Hold onto your hats, folks, as we delve into the world of Teriyaki Chicken Skewers.
Lip-smacking, tender chunks of chicken just begging to be marinated – that’s where the magic begins! A kicky teriyaki marinade, that’s an intoxicating blend of soy sauce, honey, ginger, and a bit of garlic, is all you need. Squirt in a dash of lemon juice for that light, zesty tang and voila, you’ve brewed up a potion that’ll render those chicken pieces simply irresistible!
Trust me, you’ll want to take the time to lovingly massage this marinade into every crevice of the chicken. The secret? Let them soak up the flavor overnight. It might sound like a doozy, waitin’ that long, but by gum, it’s worth the wait!
When you’re ready to hit the grill, thread ’em up on skewers, alternating between juicy bell peppers and red onions. Those sizzling sounds they make as they grill? That’s the symphony of succulence! Now, give ’em a good brushing with that leftover marinade for an extra punch of flavor.
On the off chance that you have a hankering for a sweet-spicy twist, a brush of sriracha honey glaze while grilling will make you holler, Lord have mercy! But then, there’s nothing wrong with the classic, honey! In the end, what matters is how the flavors dance on your palate.
Alright, enough gabbing – ready to fire up that grill and jazz up those skewers? Here’s to fresh, homemade, finger-lickin’ Teriyaki Chicken Skewers! Give them a whirl and let the feast begin!
Cluck, Pluck, Luck: Your Chicken Masterpiece Awaits!
– Gather all ingredients: 500g boneless chicken thighs, 2 bell peppers, 1 red onion, skewer sticks and, for the teriyaki marinade, 1/2 cup of soya sauce, 1/4 cup of honey, 2 tablespoons of white vinegar, 2 teaspoons of minced ginger, 2 cloves of minced garlic, and a splash of lemon juice.
– Cut the chicken thighs into bite-sized chunks.
– In a bowl, combine soy sauce, honey, vinegar, minced ginger, minced garlic, and lemon juice to make the teriyaki marinade.
– Place the chicken pieces into the marinade, ensuring they are thoroughly coated.
– Leave the chicken in the fridge to marinate for at least two hours, overnight if possible.
– While waiting for the chicken to marinate, cut bell peppers and red onion into skewer-sized pieces.
– Pre-soak skewer sticks in water for about 30 minutes to prevent them from burning during grilling.
– Thread the marinated chicken, bell peppers, and red onion onto the skewer sticks, alternating between each.
– Preheat the grill to medium-high heat.
– Place the skewers onto the grill and cook for about 15-20 minutes, turning occasionally to ensure even cooking.
– While grilling, brush skewers frequently with the leftover marinade for an extra flavor punch.
– Once the chicken is fully cooked and the vegetables are tender, remove from the grill.
– Serve the skewers while piping hot, and enjoy your homemade teriyaki chicken skewers!
Chick ‘n’ Flip: Bon Appétit with a Feathered Twist!
