Best Ever Teriyaki Chicken Skewers
A delicious blend of sweet, savory, and fresh ingredients come together in these easy teriyaki chicken skewers, perfect for a weeknight meal.
Ingredients
Marinade
- ⅓ cup balsamic vinegar
- 2 Tbsp. honey
- 2 Tbsp. oil (such as avocado or olive oil)
- 2 cloves garlic, minced
- 1 tsp. Italian seasoning
- 1 Tbsp. Dijon mustard
Main Ingredients
- 8 oz. grape tomatoes, halved
- 8 oz. fresh mozzarella balls (ciliegine or pearls)
- 2 Tbsp. finely chopped fresh basil
- 2 lb. boneless, skinless chicken breasts (pounded to even thickness)
- 2 Tbsp. avocado oil or other high-heat oil
- to taste kosher salt and fresh black pepper
Instructions
Preparation
- Begin by preparing your marinade. In a mixing bowl, combine the balsamic vinegar, honey, oil, minced garlic, Italian seasoning, and Dijon mustard. Whisk everything together until it’s well blended and smooth.
- Pound the chicken breasts to an even thickness, then place them in the marinade, ensuring they are well coated. Let sit for at least 30 minutes.
- If using wooden skewers, soak them in water for about 30 minutes to prevent burning while grilling.
- Thread grape tomatoes and mozzarella balls onto the skewers, alternating between them for color.
Cooking
- Once marinated, cut chicken into bite-sized pieces and thread them onto the skewers.
- Preheat your grill or grill pan over medium-high heat. Brush grill grates with oil to prevent sticking.
- Place skewers on the grill, cooking for several minutes on each side until the chicken is firm and no longer pink inside.
- Remove from the grill and let the skewers rest for a few minutes before serving, sprinkling fresh basil on top before serving.
Notes
For best flavor, allow the chicken to marinate for at least 30 minutes. You can serve skewers with rice or salad. Store leftovers in an airtight container for up to three days.