Teriyaki Chicken Skewers
Teriyaki Chicken Skewers perfectly charred on the grill. The sauce is sugar free and are a healthier version using agave nectar or honey with extra sauce used for dipping. It’s so easy to make and is so much better for you than any bottled sauces you can buy.
Everyone loves chicken skewers (or kabobs). With the New Year well underway, resolutions are already out the window because no one wants to eat bland food. Well, let me tell you, there’s nothing bland about these Teriyaki Chicken Skewers. We could all use a little less sugar in our lives. This recipe for teriyaki chicken skewers is healthy, but not lacking in flavor.
Teriyaki sauce can sometimes be an overly sweet, full of sugar sauce. Adapted from Gwyneth Paltrow’s It’s All Good cookbook, this teriyaki sauce is actually good because of the ingredients.
The ingredients in the sauce are very different than the usual teriyaki sauce, but it is just as good. With a balsamic vinegar base, sweetness from honey, or agave, fresh ginger, red miso and rice vinegar. Some of these ingredients have detoxing properties, so you can eat, guilt-free.
The recipe starts with boneless skinless chicken breasts. They are cut into 3 x 1 inch strips, marinated in the teriyaki sauce, put onto skewers and grilled, either on an outdoor grill, or a grill pan on the stove top.
Great appetizers for cocktail parties, get togethers or just to watch the game on a fun Sunday afternoon. I made these for a lovely lunch last week along with a shaved carrot fennel salad with ginger dressing and charred edamame with togarashi.
Teriyaki chicken skewers
Chicken skewers are marinated in a healthy teriyaki sauce, then grilled to perfection.
Ingredients
- 1/2 cup (118 ml) balsamic vinegar
- 1/2 cup (118 ml) honey or agave
- 1 1/2 teaspoons fresh ginger, grated
- 1 1/2 teaspoons red miso
- 1 1/2 teaspoons rice vinegar
- Pinch salt of salt to taste
- Small pinch of black pepper
- 4chicken breasts, cut into 3 x 1 inch strips
Instructions
- To a small saucepan add the balsamic vinegar, agave and ginger. Simmer for 10 minutes. Stir in the miso, mirin, salt and pepper. Allow the sauce to cool.
- Take half the sauce and marinate the chicken for 1 hour or up to overnight.
- Preheat grill.
- Divide the chicken pieces between 4 skewers. Grill until even cooked on all sides. Serve with extra sauce for dipping.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 12Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 258mgCarbohydrates 2gFiber 0gSugar 2gProtein 0g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
33 Comments on “Teriyaki Chicken Skewers”
Love the simple yet flavorful dish.
Love, love, love these. This is something I could eat all the time.
These look so wonderful and I think I have everything here to make them! Your pictures are so beautiful too…I’m getting hungry just looking at them! Spreading lots of foodie love around for you!
Good morning!It looks so delicious. We love teriyaki at home and definitely I’m going to save this recipe (pinterest) so we can make it when the weather gets better here (right now it’s too cold outside)
I’m in loooove with this! We have a gluten free family member in our house and teriyaki chicken is one of our favorites… but after finding out that the soy sauce used in restaurants has gluten, we started having to make our own. So excited to try this healthier version!! 🙂
I love a healthier version of Teriyaki sauce. I have used it to marinate tofu a couple times. I like your idea of using Agave nector and Mirin in your recipe. Your recipe looks amazing and your pics are so awesome.
This looks and sounds amazing and that char is perfect!!! I’ve never tried agave in teriyaki sauce – I’ll have to try this! Is the dark miso you use, red (aka) miso?
Thank you Kathleen, I used dark miso.
Always love teriyaki chicken and the skewer is a wonderful idea! They look perfectly charred in the picture and I can imagine the deliciousness of its flavor! Pinned 🙂
Love the sound of your sauce! I’m not keen on commercial Teriyaki sauces but yours sounds great! Your Teriyaki Chicken Skewers look amazing.
These look GREAT!
Wow, this is totally the kind of dish I love. It looks so healthy. I never tried any recipe from Gwyneth Paltrows but maybe it’s about time to change this 🙂
The teriyaki sounds good, except for ½ cup agave nectar. Apart from the fact that I will no longer consume agave, that seems like a LOT of sugar. Is it really necessary to use that much?
Jesusan, I don’t like or eat sweet food and the sauce is not too sweet for me, but yes, I suppose less could be used. Honey could also be substituted. Thank you for visiting.
Mmm – delicious Janette – love that sauce.
Thank you Nicole
What a magnificent dish Janette! I love the char on the chicken and your marinade sounds fantastic.
Thank you Linda 🙂
This chicken teriyaki is so beautifully done; wonderful post!
Oh my goodness! These look SO delicious! Our weather is too cold to grill outdoors, so this is where I do the happy dance because I own an indoor grill pan 🙂
Dan would love these! And, they’d be great at a football party! That sauce sounds like a winner! I bet it’d be delish on tofu as well!
I just love chicken skewers! Can’t wait to try these!
Your teriyaki sounds absolutely mouthwatering!
Thank you Shashi, it’s quite tasty 🙂
Gave you some love on this recipe from the blog. Pin, Yum, Tweet, FB shared to my group. I personally love Teriyaki and love my own recipe but this sounds really good!
Ohhh I really love this!! I am on a ketogenic diet now…which limits my carb intake so this sounds perfect!! And delicious looking!
Thank you Mila, good luck with the diet.
Hey, Janette. This looks like a tremendous recipe. As soon as possible, I’m sending my husband out to heat up the grill. Love your post and your photos just keep getting better – great!
Oh wow!! These teriyaki chicken skewers look and sound fantastic!!
oh my! This takes me back to Indonesia! I love this recipe Janette!! Also, when you make them again, try adding some lemon grass (use a pestle and mortar to crush it) and marinade the chickie in it, another flavour dimension too! This is lovely and I like your photos very much too. Super!!
Thank you, I love that idea. I actually had lemongrass in my hand at the Japanese market, I should have bought it.
These look simply great. I would eat them for an appetizer and then have more at dinner!
I feel the same Peter, thank you 🙂