- Uniform chicken pieces – Cutting the chicken into even pieces facilitates easy skewering and even grilling.
- Marination duration – For maximum flavor, marinate the chicken for at least 30 minutes, but overnight marination results in even better taste.
- Soak the skewers – When using wooden or bamboo skewers, soak them in cold water for at least 30 minutes before threading the chicken. This prevents them from catching fire on the grill and ensures the meat stays secure.
- Appropriate grill heat – Ensure your grill is adequately hot; ideally, it should be at 350°F to 400°F before placing the teriyaki chicken skewers on it. This prevents sticking and ensures easy removal.
- Turning the skewers – Only flip the skewers once; they’re ready to be turned when they come off the grill easily. If they stick, give them another minute or so before attempting again.
Ideal Accompaniments for Teriyaki Grilled Chicken Skewers
These teriyaki chicken skewers pair beautifully with steamed rice and a variety of vegetables such as steamed broccoli, grilled zucchini, stir-fried veggies, or as a delightful topping for salads or coleslaw. They can also be served as appetizers – just create smaller skewers and offer additional teriyaki dipping sauce.
Storage and Reheating
For Refrigeration: Allow the teriyaki chicken skewers to cool completely and then store them in an airtight container in the refrigerator for up to 4 days.
For Freezing: Once cooled, wrap each chicken skewer in a suitable sheet of tin foil and seal tightly. Place the wrapped skewers in a freezer-safe bag or container and store in the freezer for up to 4 months.
For Reheating: After thawing, you can reheat the teriyaki chicken kabobs in the oven at 350°F for 5-10 minutes or in the microwave (skewer removed) for 1-2 minutes.
