Seasonal Eating Market Blog > Posts > Baked Teriyaki Chicken Skewers
May 19
Baked Teriyaki Chicken Skewers

​Back on April 3, I shared a recipe for a Teriyaki Glazed Salmon.  The teriyaki sauce from that recipe works just as well on chicken.  So for dinner last night it was Baked Teriyaki Chicken Skewers.  I had chicken breasts in the refrigerator along with a green bell pepper and a can of pineapple chunks in the pantry.  The perfect combination with the sweet and salty glaze. 

Baked Teriyaki Chicken Skewers.jpg

Cut the chicken up into chunks about 3/4" to 1"  square and pour some of the teriyaki sauce over them to marinate for about 30 minutes (or longer if you have time), reserving some of the sauce for later.  Using metal skewers (or wooden, if you soak them in water for about an hour to keep them from burning), thread on a chicken cube, a pineapple chunk and a pepper square, repeating to the end of the skewer and repeat until you run out of ingredients.

While kebabs can be grilled for a great flavor, I did these inside in the oven.  I just placed the skewers on a silicone lined baking sheet and baked at 400 degrees for about 15 minutes or until cooked through, turning the skewers halfway through.  At the end, turn on the broiler and brush the skewers with some of the reserved marinade.  Broil for a minute or two to brown up.

Serve the skewers with the remaining reserved Teriyaki sauce and some rice or vegetables for a tasty, tropical dinner.

Baked Teriyaki Chicken Skewers

Teriyaki Sauce:

1/4 cup brown sugar

1/4 cup reduced sodium soy sauce

1 1/2 teaspoons dark sesame oil

2 tablespoons honey

1/4 teaspoon ground ginger

1/4 teaspoon black pepper

1 clove garlic, pressed

dash tabasco sauce​

Stir all ingredients together.


Skewers:

2 boneless, skinless chicken breasts, cut into 3/4" -1" cubes

1 (8 ounce) can pineapple chunks, drained

1 large green bell pepper, cut into 1" squares


Pour about half of the teriyaki sauce over the chicken cubes and let marinate in the refrigerator for 30 minutes to overnight.  On metal skewers or wooden skewers that have been soaked in water for an hour, thread a piece of chicken, a pineapple chunk and a bell pepper square, repeating to the end of the skewer and repeat with other skewers until all ingredients are used.  Place on a silicone or foil lined baking sheet and bake at 400 degrees for about 15 -20 minutes or until the chicken is cooked through, turning the skewers over halfway through.  At the end, brush the skewers with some of the remaining teriyaki sauce and broil for a minute or two to brown slightly.


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