Grilled Teriyaki Chicken Skewers
Using homemade teriyaki sauce makes all the difference in this chicken recipe.
Servings: 8 servings
Special Equipment
- 12-inch long skewers, either metal or wooden
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 ¼ cups teriyaki sauce, divided
- 16 fresh pineapple chunks, about 1 ½" wide and ½" thick
Instructions
- If using wooden skewers, soak the skewers for at least 30 minutes in water.
- Remove the chicken from packaging and pat dry with paper towels. Then cut into pieces that are 1 ½" to 2" square. Try to keep the pieces as uniform as possible for even cooking.
- Place the chicken pieces into a glass or ceramic bowl or sealable plastic bag and cover with ¾ cup to 1 cup of the teriyaki sauce. If in a bowl, the sauce needs to cover the chicken so each piece gets marinated. cover the bowl with plastic wrap and refrigerate. If in a bag, lay the bag as flat as possible on the fridge shelf so each piece is exposed to the sauce.
- Marinate for at least 30 minutes, and up to 8 hours. My preference is about 3 to 4 hours of marinating.
- Heat your grill to medium heat.
- Thread a couple of pieces of chicken onto a skewer, add a piece of pineapple, a couple more pieces of chicken then top with a pineapple chunk. Each skewer should have about ¼ pound of meat.
- Grill the skewers for 6 to 10 minutes on one side then turn over and cook for 5 to 10 minutes on the other side. Chicken is done when it reaches an internal temperature of 165°F. Timing will depend upon the size of your chicken pieces and the heat of your grill.
- Serve with extra teriyaki sauce to drizzle.
Notes
Gr8 Do Ahead Tip:
Marinate the chicken and soak the skewers early in the day. Tried this recipe?Mention @Great8Friends or tag #gr8food!