Grilled Teriyaki Chicken Skewers (Print Version)
# Ingredients:
→ Main Components
01 -
750 g boneless, skinless chicken thighs
02 -
250 g thin-cut bacon slices
03 -
300 g fresh pineapple, cut into chunks
04 -
150 ml teriyaki sauce
# Instructions:
01 -
Cut chicken thighs into 4 cm pieces and pat them dry with paper towels.
02 -
Stretch bacon slices gently to maximize length, then cut each strip into three equal portions (halve if using center-cut bacon).
03 -
Wrap a piece of bacon around a chicken chunk, then thread onto a skewer along with a pineapple chunk. Alternate chicken and pineapple until the skewer is filled, ending with a pineapple if desired.
04 -
Arrange assembled skewers in a shallow dish. Pour teriyaki sauce over them, reserving approximately 60 ml for basting. Cover and refrigerate to marinate for 4 to 8 hours.
05 -
Preheat grill to medium-high heat (approximately 190°C).
06 -
Place skewers on the hot grill. Brush with reserved teriyaki sauce. Grill for 7 minutes, then flip and baste again. Continue cooking for an additional 7 minutes, or until chicken is thoroughly cooked and bacon is crisp. Ensure internal temperature reaches 74°C.
# Notes:
01 -
Stretching bacon before wrapping helps prevent it from shrinking and tightening during grilling, ensuring an even, crisp result.
02 -
Marinating the assembled skewers enhances both flavor and juiciness of the chicken.
03 -
Monitor chicken doneness with a meat thermometer for best food safety results.
04 -
For variation, substitute chicken breast for chicken thighs, or add bell peppers and onions to the skewers for additional flavor and color.
05 -
A touch of crushed red pepper flakes can add mild heat to the teriyaki marinade.
06 -
Skewers may be oven-baked at 200°C if grilling is not an option.