Teriyaki Chicken Thigh Skewers
This is an easy dish for the grill that has tons of flavor, and the side dish is built right into the skewer.
Ingredients
- 2.5 lb chicken thighs
- 2 green bell peppers
- 4 red, orange, yellow bell peppers
- 1 red onion, large
- 1 bottle Kikoman teriyaki marinade and sauce Lower-sodium tastes great
- 1 bottle Kikoman teriyaki baste & glaze
Instructions
- Trim the chicken thighs to remove any excess fat. It doesn't need to be perfect - just the big stuff. Cut the thighs into pieces that will fit nicely on the skewer. This is usually about 1" wide and 1-2" long.
- Place the chicken in a ziplog bag. Add Kikoman teriyaki marinade and sauce to the point that it just fills up past the thighs. Seal the bag and put it in the fridge for at least one hour. I don't recommend going past 3 hours.
- Cut the red bell peppers, green bell peppers and red large onion into square pieces - about 1" square. Set aside
- Assemble the skewers. I usually start with a piece of chicken and then add a piece of red onion, green pepper and then red pepper. Fill up the skewers leaving plenty of room to grab them.
- Heat the grill to 350 degrees. Put the skewers on the grill. Rotate them every 10 minutes.
- When the thighs have reached a temp of 150 (give or take), apply the Kikoman baste and glaze with a basting brush. Keep rotating them on the grill every 10 minutes.
- Remove when the thighs have reached a temperature of 175.
- Remove from the grill and serve. That's all there is.
Notes
Bachan's Japanese BBQ sauce is also a nice option for adding flavor during the cooking process, or as a dip.