These Teriyaki Chicken Skewers are a delightful twist on a classic Japanese dish, perfect for grilling and sharing.
Mix the soy sauce, mirin, honey, ginger, and garlic in a bowl to create the marinade.
Use a whisk to ensure the honey dissolves evenly in the marinade.
Cut the chicken into bite-sized pieces and place them in the marinade. Cover and refrigerate for at least 1 hour.
For deeper flavor, marinate the chicken overnight.
Soak the bamboo skewers in water for 30 minutes to prevent burning.
Use metal skewers if available to skip soaking.
Chop the bell pepper, zucchini, and onion into similar-sized pieces.
Keep the vegetable pieces uniform for even cooking.
Thread the chicken and vegetables alternately onto the skewers.
Leave a small gap between pieces to ensure even cooking.
Preheat the grill to medium-high heat and cook the skewers for 10-15 minutes, turning occasionally.
Brush the skewers with leftover marinade during grilling for extra flavor.
Serve the skewers hot with a side of steamed rice or salad.
Garnish with sesame seeds or chopped green onions for added flavor.
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