Teriyaki chicken skewers

A succulent Asian dish that's perfect as a starter or side dish!

Teriyaki chicken skewers


  • 500 g (1 lb) skinless chicken thighs, cut into 2.5 cm (1 inch) pieces
  • ½ cup (125 ml) bottled teriyaki marinade
  • 1 zucchini (courgette), quartered lengthwise and cut into 5 mm (¼ inch) thick pieces
  • 1 large red capsicum (bell pepper), cut into 2.5 cm (1 inch) squares
  • 4 spring onions (scallions), halved
  • 8 canned water chestnuts, rinsed and drained


  1. Put the chicken and half of the teriyaki marinade in a small bowl.
  2. Cover with plastic wrap and refrigerate for 30 minutes.
  3. Preheat a chargrill pan or barbecue hotplate to medium–high.
  4. Thread the chicken, zucchini, capsicum, spring onions and water chestnuts onto eight 30 cm (12 inch) metal skewers.
  5. Brush with a little of the remaining teriyaki marinade.
  6. Grill or barbecue the skewers for about 12–14 minutes, turning often and brushing with the marinade, until the vegetables are tender and the chicken is cooked through.
  7. Serve immediately.

Serves 4
Preparation: 35 minutes, plus 30 minutes soaking and marinating
Cooking: 14 minutes


Low Fat No Fat Asian Cooking

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