Barefoot Kitchen Black Pepper Teriyaki Skewered Chicken (Grilled Method)

Barefoot Kitchen Black Pepper Teriyaki Skewered Chicken (Grilled Method)

Prep Time: 10 mins

Cook Time: 20-30 mins

Cooking Method : Grill
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Ingredients

  • 1.5 lbs boneless, skinless chicken thighs (or breasts, if preferred)
  • 1 tbsp olive oil
  • 2 cups Barefoot Kitchen Black Pepper Teriyaki
  • 1/2 tsp salt & pepper (to taste)
  • 1 can pineapple chunks (optional)
  • 1 small red bell pepper (optional)
  • 1 zucchini, sliced into rounds (optional)
  • 1 small onion, sliced into thick rings (optional)

Cooking Directions

  • Cut chicken into 1.5 inch cubes or strips, depending on your preference
  • In a bowl or plastic zip locked bag, add chicken and 1 cup of Barefoot Kitchen Black Pepper Teriyaki sauce. Ensure chicken is fully coated and marinate 30 minutes to 1 hour in the refrigerator (or up to 4 hours for deeper flavor)
  • If using wooden skewers, soak in water for at least 20 minutes to prevent them from burning on the grill
  • Thread the chicken onto the skewers, alternating with pieces of onion, bell pepper, zucchini, and pineapple, if desired. This adds color and flavor to your skewers
  • Preheat grill to medium-high heat (about 400F)
  • Brush grill grates with a little olive oil to prevent sticking
  • Place skewers on grill and cook for about 4-5 minutes per side, turning occasionally, until the chicken reaches an internal temperature of 165F and has a nice grill char
  • Brush with Barefoot Kitchen Black Pepper Teriyaki the last 1-2 minutes of grilling, allowing it to caramelize a bit
  • Remove and let rest for a couple of minutes before serving

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