These grilled chicken skewers are the epitome of summer! They are light, healthy and yummy! They are packed with protein and veggies so you get all the health without the heavy.
Each skewer has 100 calories, 7g carbs, 1.5g fat, and 15g protein! This recipe makes 10 skewers total (17″ skewers) and I usually eat 2 in one serving.
Like I always say, preparation is the key to success! I cubed and marinated the chicken in the morning so that it would be nice and marinated by the time I got home from work. I also cubed the veggies in advance and stored them in the fridge (but that isn’t necessary, I just didn’t want to do it later).
Don’t cut the onions too small! They are very hard to get on the skewer if you do. (Trust me, I know firsthand!). Because I cut the onions too small (and I’m a rookie!) it took me 30 minutes to get the skewers prepared! Save yourself the hassle and make sure they are at least 1″ wide.
GLUTEN-FREE AND VEGETARIAN OPTIONS
This recipe can easily be made gluten-free by using a gluten-free marinade. You can buy GF marinades in your local market OR you can make your own! Click here to get Yummly’s 10 best gluten-free marinade recipes! If you are vegetarian you can make vegetarian skewers by loading up each skewer with your favorite veggies!
As I mentioned above, you can make your own marinade or choose any flavor marinade that you prefer! I used teriyaki for this recipe but honestly sky is the limit! You could make these every night with a different flavored marinade and not feel like you are eating the same thing over and over! If you are gluten-free please see above for a link to the 10 best gluten-free marinades!
I bought reusable metal skewer sticks on Amazon (click here to view/buy) however if you are having a big party and don’t want these metal skewers around children (or intoxicated adults) then just use the wooden ones that you can find in your local supermarket or on Amazon by clicking here! The only thing with using wooden ones is that you need to soak them in advance so that they don’t burn on the grill!
Hope you enjoy this Teriyaki Chicken Skewer Recipe as much as we do!
Products I love to use when making this recipe:
- 32 oz chicken breast, cubed
- 1 red bell pepper, cubed
- 1 orange bell pepper, cubed
- 1 zucchini, sliced and halved
- 1 squash zucchini, sliced and halved
- 1 medium red onion, cubed
- 10 tbsp Teriyaki Marinade (or your favorite!)
dice chicken and put in a Tupperware container. Add about 6 tbsp of marinade to the tupperware and stir. (It doesn't really matter how much marinade, just make sure the chicken is mixed well with the marinade - I used about 1/4 of the bottle). Cover and place chicken in the fridge to marinate for at least 30 minutes.
cube veggies and onion and set aside.
Form and assembly line with the veggies and chicken. Take one skewer stick and thread the onion, peppers, zucchini, squash and chicken one at a time. Repeat each item until the skewer is full. Repeat with remaining 9 skewers.
put a couple tbsp of marinade in a small bowl. using a basting brush lightly glaze each skewer with more marinade.
grill for about 10 minutes (or until internal temp of chicken is 165 degrees) flipping every 2 minutes or so. remove skewers from grill and place onto baking tray for easy transportation.
Serve with grilled pineapple or your side of choice! (click here for grilled pineapple recipe)