- Marinate the chicken (optional)
- In a large bowl or zip-top bag, combine the chicken chunks with ½ cup teriyaki sauce.
- Toss to coat evenly.
- Cover and refrigerate for at least 30 minutes, up to 2 hours. (Tip: You can skip marinating if short on time—the sauce is flavorful enough for basting alone.)
- Prep the skewers.
- If you haven’t already, soak the wooden skewers in water for at least 30 minutes.
- Thread chicken, bell pepper, zucchini, and red onion pieces alternately onto skewers. Leave a little space between each piece so they cook evenly.
- End each skewer with a veggie piece to help hold everything in place.
Grill Method
- Preheat grill to medium-high heat.
- Lightly oil the grates or spray with nonstick grill spray.
- Place skewers on the grill and cook for 12–15 minutes, turning every 3–4 minutes.
- Baste with extra teriyaki sauce during the last few minutes of cooking.
- Cook until chicken reaches 165°F internal temperature and is slightly charred and glossy.
Oven Method (Broiler)
- Preheat your oven’s broiler on high. Line a baking sheet with foil and place a wire rack on top (optional, for even cooking).
- Arrange the skewers in a single layer.
- Broil for 14–18 minutes, turning halfway through.
- Baste with extra sauce during the last 5 minutes of broiling.
- Look for caramelized edges and cooked-through chicken.
For Serving
- Remove skewers from heat.
- Optional: Sprinkle with chopped green onions for color and freshness.
- Serve with steamed rice, noodles, salad or veggies for a complete meal.
- For extra flavor: Simmer a small amount of teriyaki sauce to thicken and drizzle over skewers before serving.
Recipe created in partnership with Valeria Rangel at @valerianatttt
