Best Chicken Teriyaki Skewers With Griddled Spring Onions Recipes

HAWAIIAN TERIYAKI CHICKEN SKEWERS

Hawaiian Teriyaki Chicken Skewers image

Hawaiian Teriyaki Chicken Skewers marinate in the very best homemade Hawaiian teriyaki sauce! Loaded with peppers, fresh pineapple and red onions, these make an incredible and vibrant meal!

Provided by Alyssa Rivers

Number Of Ingredients 15

Ingredients

4 boneless skinless chicken breasts (cut into 1 inch cubes)
½ cup brown sugar
½ cup soy sauce
¼ cup pineapple juice
2 garlic cloves (minced)
¼ teaspoon pepper
½ teaspoon salt
1 Tablespoon cornstarch
1 Tablespoon water
1 red bell pepper (cut into 1 inch cubes)
1 yellow red bell pepper (cut into 1 inch cubes)
1 green bell pepper (cut into 1 inch cubes)
1 red onion (cut into 1 inch cubes)
2 cups fresh pineapple cut into 1 inch cubes
green onions (for garnish)

Steps:

In a small saucepan, whisk together the brown sugar, soy sauce, pineapple juice, garlic, pepper, and salt. In a small bowl, whisk together the water and cornstarch. Slowly whisk into the mixture.
Bring to boil and boil about 1-3 minutes until the mixture just starts to thicken. Remove from heat and reserve ¼ cup of the sauce for later.
Marinate the chicken in the sauce in the fridge for at least 30 minutes. Thread the chicken on skewers along with the peppers, red onion, and pineapple.
Grill for 8-10 minutes until the meat is done to desired liking. Remove from the grill and baste with reserved sauce. Garnish with green onions if desired.

GRILLED CHICKEN TERIYAKI SKEWERS WITH MISO RANCH

Grilled Chicken Teriyaki Skewers with Miso Ranch image

If 'teri' means 'shine,' and 'yaki' refers to grilling, then these chicken skewers are the poster children for teriyaki. Marinated in soy sauce, sake, and mirin, the chicken is grilled to sweet, smoky perfection and dipped in a refreshing, herby miso 'ranch' sauce that'll send your summer cookout guests into a frenzy. The only bottles not invited to this party are bottled teriyaki sauces! Garnish with sesame seeds if desired.

Provided by Chef John

Categories World Cuisine Recipes Asian Japanese

Time 2h45m

Yield 12

Number Of Ingredients 20

Ingredients

12 bamboo skewers
2 pounds skinless, boneless chicken thighs
½ cup soy sauce
½ cup sake
⅓ cup mirin (Japanese sweet wine)
2 teaspoons finely grated ginger
2 tablespoons minced green onions
¼ cup brown sugar
1 tablespoon vegetable oil
¾ cup mayonnaise
¼ cup sour cream
⅓ cup buttermilk
1 tablespoon white miso paste, or to taste
1 tablespoon minced green onion
1 clove garlic, crushed
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh chives
freshly ground black pepper to taste
1 pinch cayenne pepper

Steps:

Soak bamboo skewers in water.
Cut chicken thighs in half lengthwise along the creases and halve the thicker portions to get 3 or 4 pieces each. Place chicken in a bowl. Pour in soy sauce, sake, mirin, ginger, green onions, brown sugar, and oil. Toss by hand until well combined and brown sugar is dissolved. Cover top in plastic wrap and marinate in the refrigerator for 2 to 6 hours.
Combine mayonnaise, sour cream, buttermilk, and miso in a bowl. Add green onion, garlic, tarragon, dill, and chives. Season with black pepper and cayenne. Whisk dressing until thoroughly combined.
Thread chicken pieces onto skewers. Strain marinade into a saucepan and bring to a boil to make the glaze.
Preheat a grill for medium-high heat. Grill skewers, basting with some of the reserved marinade, until meat firms up and springs back to the touch, 4 to 5 minutes per side.
Serve skewers next to the miso ranch dressing and brush with reserved glaze.

Nutrition Facts : Calories 280.3 calories, Carbohydrate 9.6 g, Cholesterol 54.2 mg, Fat 18.6 g, Fiber 0.3 g, Protein 14.3 g, SaturatedFat 4 g, Sodium 788 mg, Sugar 7.8 g