Save It These simplified chicken skewers make weeknight dinners feel special without any fuss. Juicy chicken breast and colorful vegetables get threaded onto skewers and glazed with a sweet teriyaki sauce for a fast meal the whole family can help assemble and devour.
I made these on a rushed evening when my kids wanted to help in the kitchen. Now chicken skewers are frequently our family’s DIY dinner night since everyone gets to build their own.
Ingredients
- Chicken breast: Cut into cubes makes the skewers lean and cooks quickly. Choose fresh or previously frozen for the best texture
- Bell pepper: Brings color and natural sweetness. Look for firm peppers with glossy skin
- Onion: Adds a little bite once charred. Yellow or red onions both work
- Teriyaki sauce: Gives that coveted sweet and savory glaze you want in every bite. Pick a gluten-free brand if needed
- Salt and pepper: Let you adjust seasoning. Taste the teriyaki sauce first to avoid over-seasoning
- Olive oil: Helps with grill marks and prevents sticking. Use a good olive oil for richer flavor and color
Instructions
- Prep Equipment:
- If you are using wooden skewers soak them in water for at least fifteen minutes. This keeps them from burning on the grill or under the broiler
- Cut and Thread:
- Dice the chicken breast into even one-inch cubes for even cooking. Cut the bell pepper and onion into one-inch pieces as well. Carefully alternate threading chicken bell pepper and onion onto each skewer. Packing them snug but not too tight helps the heat circulate
- Glaze the Skewers:
- Lay the finished skewers out on a tray. Brush on all sides generously with teriyaki sauce. If the teriyaki is thick you can thin it with a teaspoon of water for easier brushing. Add a light finish of salt and pepper only if you need more seasoning
- Preheat Grill or Broiler:
- Set your grill to medium-high or position your oven rack close under the broiler. Let it heat thoroughly so your skewers sear right away for flavor
- Cook the Skewers:
- Arrange the skewers directly on the hot grill or onto a foil-lined baking sheet for broiling. Grill or broil for twelve to fifteen minutes turning once halfway through. Each side should get a bit of color and char. The chicken should read an internal temperature of one hundred sixty five degrees Fahrenheit
- Final Glaze:
- Brush the skewers with a little more teriyaki sauce during the last two minutes to give a shiny finish and extra flavor. Serve immediately while hot
Save It Bell peppers are my favorite part since they add color and a hint of sweetness. Growing up I remember we made versions of these with mushrooms and even pineapple when my grandfather was in charge of the grill. The mix and match possibilities make it a household staple.
Storage Tips
Leftover skewers can be stored in an airtight container in the refrigerator for up to three days. Remove the meat and vegetables from the skewers before reheating for even warming. Freeze uncooked assembled skewers on a tray and once solid shift to a bag for up to two months for a future grill night.
Ingredient Substitutions
Swap boneless chicken thighs for chicken breast for juicier skewers. Use gluten-free teriyaki if you or a guest needs it. Try different vegetables such as zucchini, mushrooms, or cherry tomatoes for more variety.
Serving Suggestions
Serve these skewers with steamed jasmine rice, brown rice, or quinoa to soak up the savory sauce. For a bigger meal add a creamy slaw side or simple cucumber salad. They are great at picnics or potlucks served on a platter so everyone can grab their own.
Cultural Notes
These skewers are inspired by Japanese yakitori style but simplified for easy preparation at home. Each region in Asia has its own take on skewered grilled foods often using similar glaze-style sauces. The use of a sweet soy glaze has been a favorite method of cooking family-style meals for generations.
Seasonal Adaptations
Use seasonal produce like summer squash or cherry tomatoes in warm months. Consider root vegetables such as par-cooked sweet potato chunks in the winter. In colder weather use the oven broiler for the same great flavor without grilling outside.
Success Stories
My friend texted me after making these for her picky eater four-year-old and every skewer disappeared. They are a hit at neighborhood cookouts when everyone makes their own with favorite vegetables. When I made them for a family birthday dinner even the adults went back for seconds.
Freezer Meal Conversion
Assemble the skewers uncooked and freeze them flat on a baking sheet. Once frozen package them up and pull out as many as you need for last-minute dinners. No need to thaw before grilling just add a few extra minutes to cooking time.
Save It Cut everything to about the same size so chicken and vegetables cook evenly. Too much sauce right from the start can cause burning so layer more near the end. Metal skewers do not need soaking unlike wooden ones.
Recipe FAQs
- → Can I use chicken thighs instead of breast?
Yes, chicken thighs offer a juicier texture and can be cubed in the same way as breasts for skewering.
- → How can I prevent skewers from burning?
Soak wooden skewers in water for at least 15 minutes before assembling the skewers and grilling or broiling.
- → What vegetables work well for these skewers?
Bell peppers, onions, zucchini, mushrooms, and cherry tomatoes complement the chicken and teriyaki glaze well.
- → How can I make this dish gluten-free?
Choose a certified gluten-free teriyaki sauce and check all ingredient labels to ensure safety.
- → Can I cook the skewers in the oven?
Yes, broil the assembled skewers on a lined sheet for 12–15 minutes, turning halfway for even cooking.