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Chicken Green Pepper Skewers with Teriyaki Sauce

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Chicken Green Pepper Skewers with Teriyaki Sauce
5~7 skewers Medium
Total: Active:
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Ingredients (5)

  • 2 medium to large boneless skinless chicken thighs
  • 1 sweet green bell pepper
  • teriyaki sauce
  • coarse sea salt
  • 6 inch bamboo skewers

These are great skewers inspired by Yakitori. I only added the green peppers to give a little different twist.


  1. 1Soak skewers in water for about 10 minutes. Trim chicken thighs as desired. Slice thigh meat into ¾ inch wide strips along grain. Cut each strip into 1 inch long pieces.
  2. 2wash pepper thoroughly and cut whole pepper in half
    wash inside and remove all seeds
    cut pepper lengthwise into 3/4 inch strips
    cut ends off so that you get consistent flat strips without the curvy ends
    save the curled ends and odd sized ends off for tomorrow’s omelet or stir fry
    cut the strips into 3/4 inch squares
  3. 3skewer small odd size pieces of chicken first
    skewer a piece of pepper next through the skinless side first
    skewer 1 or 2 more pieces of chicken and then another piece of green pepper until skewer is filled up
  4. 4grill until chicken become a nice golden brown color and flip over to do the same on the other side
    once both sides are grilled, dip the skewer into your yakitori sauce and grill again for another 10 to 20 seconds on both sides
  5. 5make sure the spaces between the green peppers and pieces of chicken are as consistent as possible among all the skewers
    be careful not to burn the skewers because the teriyaki sauce can burn more easily
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