Summer is here! Enjoy some great summer cooking by firing up the grill and creating these Teriyaki Chicken and Vegetable Skewers.
Instead of heating up the kitchen this summer, fire up the grill instead. This month, I’m taking part in the Mom meets Grill series where moms, just like you, are sharing recipes that are perfect for summer grilling. I’m sharing a recipe for Teriyaki Chicken and Vegetable Skewers. They are quick and easy, plus they encourage kids to eat more vegetables. What could be better?
When it comes to outdoor grilling, I like to use a propane grill. It’s quick and easy to use. I don’t have to mess with charcoal and my temperature gauge tells me when the grill is ready. My favorite thing to cook is skewers or kabobs. You cut meats and/or vegetables into smaller pieces and skewer them onto wood or metal sticks. It’s a one pot stick meal.
Tip: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
These Teriyaki Chicken and Vegetable Skewers are really easy to make. They can be made ahead and stored in the fridge if needed or just make them right before you are ready to grill. Get the kids involved in making dinner by helping create the skewers. There is no right or wrong way to assemble them, just add what you like. Encourage your child(ren) to add a combination of vegetables and chicken to their skewer and they will be more likely to eat it, since they had a hand in preparing it. With younger children, just be careful with the sharp point of the skewer.
Teriyaki Chicken and Vegetable Skewers
Teriyaki Glaze
1 cup soy sauce
1/2 cup water
1/4 cup rice wine vinegar
1/2 cup brown sugar
1 teaspoon garlic powder
1 teaspoon ground ginger
1 Tablespoon cornstarch
Teriyaki Sauce
Combine the ingredients in a small bowl and place over low heat on the grill or stove top. Stir until sugar is dissolved and sauce thickens. Remove from heat. If sauce becomes too thick, add additional water.
Skewers
2 chicken breasts, cut into 1″ cubes
1 zucchini, sliced into 1/4″ slices
1 red bell pepper, cut into 1″ pieces
1/2 whole fresh pineapple, remove skin and cut into 1″ pieces
To Create Skewers:
1. Preheat grill to medium high heat.
2. Cut up chicken and vegetables and create an assembly line to create your skewers.
3. Add any combination of ingredients to your skewers. Set each finished skewer on a platter or tray.
4. Place finished skewers on a hot grill over medium high heat
5. Baste with Teriyaki Sauce. Turn every 3 to 4 minutes and baste each time you turn them. Cook for a total of 12-15 minutes, or until skewers and browned on all sides.
Note: If you have remaining Teriyaki Sauce, you can reduce it into a sauce by bringing it to a boil then reducing to a simmer. Cook for 3-4 minutes. Serve as needed for refrigerate for up to a week.
Head outside and fire up the grill this week. You’ll love how quick and easy these Teriyaki Chicken and Vegetable Skewers. Your family will just love how GREAT they taste!
