In a medium bowl, whisk together the soy sauce, mirin, sake, brown sugar, grated ginger, minced garlic, and sesame oil.
1/2 cup soy sauce, 1/4 cup mirin (sweet rice wine), 2 tablespoons sake (rice wine), 2 tablespoons brown sugar, 1 tablespoon grated ginger, 2 cloves garlic, minced, 1 teaspoon sesame oil
Place the cubed chicken in a resealable bag or container. Pour the teriyaki marinade over the chicken, ensuring it's well-coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for maximum flavor.
1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
Thread the marinated chicken, bell peppers, and red onion onto the soaked wooden skewers, alternating ingredients for a colorful presentation.
1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes, 1 red bell pepper, cut into 1-inch pieces, 1 green bell pepper, cut into 1-inch pieces, 1 red onion, cut into 1-inch wedges, Wooden skewers, soaked in water for at least 30 minutes to prevent burning
Preheat your grill to medium-high heat. Grill the Teriyaki Chicken Skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender.
Preheat your oven to 400°F (200°C). Place the skewers on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway through, until the chicken is cooked through.
Serve the Teriyaki Chicken Skewers hot, garnished with sesame seeds and chopped green onions, if desired. Enjoy with a side of rice or a fresh salad.
Sesame seeds, Chopped green onions
