Grilled Chicken Teriyaki Kebobs

If you want to add more Japanese recipes to your repertoire, Grilled Chicken Teriyaki Kebobs might be a recipe you should try. This main course has 201 calories, 16g of protein, and 2g of fat per serving. This recipe serves 10. For $1.33 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. 28 people were glad they tried this recipe. This recipe from Cooking Classy requires skinless boneless chicken breasts, green bell peppers, garlic, and fresh ginger. It will be a hit at your The Fourth Of July event. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a solid spoonacular score of 59%. If you like this recipe, take a look at these similar recipes: Grilled Salmon Kebobs, Hawaiian Chicken Kebobs, and Grilled Teriyaki Chicken.

Servings: 10

 

Ingredients:

1/4 cup + 2 Tbsp apple cider vinegar

1/2 tsp freshly ground black pepper

2 1/2 tsp cornstarch

1 tbsp finely grated fresh ginger

2 cloves garlic, finely minced

2 small green bell peppers (or 1 1/2 large), diced into 1 1/2 inch pieces

1/4 cup honey

1/3 cup packed light-brown sugar

3/4 cup low sodium soy sauce

1 tsp molasses

3 Tbsp orange marmalade

3 heaping cups fresh pineapple, diced into 1 1/2 inch chunks (and about 1/2 - 3/4 inch thick)

2 small red bell peppers (or 1 1/2 large), diced into 1 1/2 inch pieces

1 1/2 lbs boneless skinless chicken breasts, diced into 1 1/2 inch pieces

1 Tbsp cold water

1 large yellow onion, diced into 1 1/2 inch wedges

Equipment:

mixing bowl

sauce pan

whisk

metal skewers

wooden skewers

grill

Cooking instruction summary:

In a mixing bowl, whisk together soy sauce, apple cider vinegar, light-brown sugar, honey, orange marmalade, molasses, grated ginger, garlic and pepper. Reserve 1 cup of sauce mixture in a bowl in refrigerator and pour remaining sauce over diced chicken in a large ziploc bag. Seal bag and place bag in a bowl (to prevent leaks) in refrigerator and allow chicken to marinate 4 hours in refrigerator. To prepare glaze, pour reserved 1 cup sauce into a small saucepan. In a small bowl, whisk together 1 Tbsp cold water and cornstarch, then pour cornstarch mixture into saucepan and stir. Bring sauce just to a boil over medium high heat, stirring frequently. Once mixture reaches a boil, reduce heat and allow to gently boil 1 minute, stirring constantly. Remove from heat and allow to cool slightly.To prepare kabobs, using either metal skewers or water soaked wood skewers, thread a piece of marinated chicken (discard marinade), followed by an onion wedge, a chunk of red pepper, a chunk of green pepper and a chunk of pineapple, then repeat pattern twice and finish with an additional piece of chicken (I fit 4 pieces of chicken on the kebab total then 3 of everything else).Grill kebabs over medium heat, 12 - 16 minutes rotating once halfway through grilling, until chicken has fully cooked through. Remove from grill and brush kebabs with teriyaki sauce, serve warm with cooked white or brown rice if desired (alternately you can brush kebabs with teriyaki sauce during the last few minutes of grilling but I say why waste such good sauce that will drip to bottom of the grill).Recipe Source: Cooking Classy

 

Step by step:


1. In a mixing bowl, whisk together soy sauce, apple cider vinegar, light-brown sugar, honey, orange marmalade, molasses, grated ginger, garlic and pepper. Reserve 1 cup of sauce mixture in a bowl in refrigerator and pour remaining sauce over diced chicken in a large ziploc bag. Seal bag and place bag in a bowl (to prevent leaks) in refrigerator and allow chicken to marinate 4 hours in refrigerator. To prepare glaze, pour reserved 1 cup sauce into a small saucepan. In a small bowl, whisk together 1 Tbsp cold water and cornstarch, then pour cornstarch mixture into saucepan and stir. Bring sauce just to a boil over medium high heat, stirring frequently. Once mixture reaches a boil, reduce heat and allow to gently boil 1 minute, stirring constantly.

2. Remove from heat and allow to cool slightly.To prepare kabobs, using either metal skewers or water soaked wood skewers, thread a piece of marinated chicken (discard marinade), followed by an onion wedge, a chunk of red pepper, a chunk of green pepper and a chunk of pineapple, then repeat pattern twice and finish with an additional piece of chicken (I fit 4 pieces of chicken on the kebab total then 3 of everything else).Grill kebabs over medium heat, 12 - 16 minutes rotating once halfway through grilling, until chicken has fully cooked through.

3. Remove from grill and brush kebabs with teriyaki sauce, serve warm with cooked white or brown rice if desired (alternately you can brush kebabs with teriyaki sauce during the last few minutes of grilling but I say why waste such good sauce that will drip to bottom of the grill).Recipe Source: Cooking Classy


Nutrition Information:

Quickview
201k Calories
16g Protein
1g Total Fat
30g Carbs
10% Health Score
Limit These
Calories
201k
10%

Fat
1g
3%

  Saturated Fat
0.41g
3%

Carbohydrates
30g
10%

  Sugar
25g
28%

Cholesterol
43mg
15%

Sodium
725mg
32%

Get Enough Of These
Protein
16g
33%

Vitamin C
56mg
69%

Vitamin B3
8mg
41%

Vitamin B6
0.71mg
36%

Manganese
0.67mg
33%

Selenium
22µg
32%

Phosphorus
181mg
18%

Potassium
456mg
13%

Vitamin B5
1mg
12%

Vitamin A
571IU
11%

Magnesium
38mg
10%

Vitamin B2
0.14mg
8%

Vitamin B1
0.12mg
8%

Fiber
1g
7%

Copper
0.13mg
7%

Folate
26µg
7%

Iron
1mg
6%

Zinc
0.65mg
4%

Calcium
31mg
3%

Vitamin E
0.44mg
3%

Vitamin K
2µg
2%

Vitamin B12
0.14µg
2%

covered percent of daily need
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