Honey Teriyaki Glazed Chicken Skewers with Meatball Gravy
Honey Teriyaki Glazed Chicken Skewers with Meatball Gravy
Ingredients
For the Honey Teriyaki Chicken Skewers
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1/2 red onion, cut into 1-inch pieces
- 1 cup pineapple chunks, fresh or canned, drained
- 8 wooden or metal skewers, if using wooden, soak in water for 30 minutes
For the Teriyaki Marinade and Glaze
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
For the Meatballs
- 1 pound ground pork
- 1/2 cup panko breadcrumbs
- 1 egg, large
- 1/4 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon vegetable oil, for cooking meatballs
For the Honey Teriyaki Gravy
- 1 1/2 cups chicken broth
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For Serving
- 3 cups cooked white rice
- 1 tablespoon sesame seeds, toasted, for garnish
- 2 green onions, sliced, for garnish
Instructions
- 1
Prepare the chicken marinade: In a medium bowl, whisk together 1/2 cup soy sauce, 1/4 cup honey, 2 tablespoons rice vinegar, 2 minced garlic cloves, 1 tablespoon grated ginger, and 1 teaspoon sesame oil. Reserve 1/4 cup of this mixture for later glazing. Add the chicken pieces to the remaining marinade, toss to coat, and refrigerate for at least 30 minutes (or up to 4 hours).
⏱️ 5 min
- 2
Prepare the meatballs: In a large bowl, combine the ground pork, panko breadcrumbs, egg, milk, garlic powder, onion powder, salt, and black pepper. Mix gently until just combined, being careful not to overmix. Form the mixture into approximately 1-inch meatballs.
⏱️ 10 min
- 3
Cook the meatballs: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes. Remove meatballs from the skillet and set aside. Reserve 2 tablespoons of the drippings in the skillet for the gravy.
⏱️ 10 min
- 4
Make the meatball gravy: To the skillet with reserved drippings, add chicken broth, 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 minced garlic clove, and 1 teaspoon grated ginger. Bring to a simmer. In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water to create a slurry. Slowly whisk the slurry into the simmering gravy. Cook, stirring constantly, until the gravy thickens, about 2-3 minutes. Add the cooked meatballs back to the gravy and keep warm over low heat.
⏱️ 8 min
- 5
Assemble the skewers: While the meatballs are cooking, thread the marinated chicken pieces, bell peppers, red onion, and pineapple chunks alternately onto the prepared skewers. Preheat your grill to medium-high heat (or preheat oven to 400°F).
⏱️ 10 min•🌡️ 400
- 6
Cook the skewers: Grill the skewers for 12-15 minutes, turning occasionally, until the chicken is cooked through and lightly charred. If baking, place skewers on a baking sheet and bake for 20-25 minutes, flipping halfway, until chicken is cooked through. During the last 5 minutes of cooking, brush the skewers with the reserved 1/4 cup teriyaki marinade (which will now act as a glaze).
⏱️ 15 min
- 7
Serve: Arrange the honey teriyaki glazed chicken skewers and honey teriyaki meatballs with gravy over beds of cooked white rice. Garnish with toasted sesame seeds and sliced green onions.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Teriyaki Glazed Chicken Skewers with Meatball Gravy
Ingredients
For the Honey Teriyaki Chicken Skewers
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1/2 red onion, cut into 1-inch pieces
- 1 cup pineapple chunks, fresh or canned, drained
- 8 wooden or metal skewers, if using wooden, soak in water for 30 minutes
For the Teriyaki Marinade and Glaze
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
For the Meatballs
- 1 pound ground pork
- 1/2 cup panko breadcrumbs
- 1 egg, large
- 1/4 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon vegetable oil, for cooking meatballs
For the Honey Teriyaki Gravy
- 1 1/2 cups chicken broth
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For Serving
- 3 cups cooked white rice
- 1 tablespoon sesame seeds, toasted, for garnish
- 2 green onions, sliced, for garnish
Instructions
- 1
Prepare the chicken marinade: In a medium bowl, whisk together 1/2 cup soy sauce, 1/4 cup honey, 2 tablespoons rice vinegar, 2 minced garlic cloves, 1 tablespoon grated ginger, and 1 teaspoon sesame oil. Reserve 1/4 cup of this mixture for later glazing. Add the chicken pieces to the remaining marinade, toss to coat, and refrigerate for at least 30 minutes (or up to 4 hours).
⏱️ 5 min - 2
Prepare the meatballs: In a large bowl, combine the ground pork, panko breadcrumbs, egg, milk, garlic powder, onion powder, salt, and black pepper. Mix gently until just combined, being careful not to overmix. Form the mixture into approximately 1-inch meatballs.
⏱️ 10 min - 3
Cook the meatballs: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes. Remove meatballs from the skillet and set aside. Reserve 2 tablespoons of the drippings in the skillet for the gravy.
⏱️ 10 min - 4
Make the meatball gravy: To the skillet with reserved drippings, add chicken broth, 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 minced garlic clove, and 1 teaspoon grated ginger. Bring to a simmer. In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water to create a slurry. Slowly whisk the slurry into the simmering gravy. Cook, stirring constantly, until the gravy thickens, about 2-3 minutes. Add the cooked meatballs back to the gravy and keep warm over low heat.
⏱️ 8 min - 5
Assemble the skewers: While the meatballs are cooking, thread the marinated chicken pieces, bell peppers, red onion, and pineapple chunks alternately onto the prepared skewers. Preheat your grill to medium-high heat (or preheat oven to 400°F).
⏱️ 10 min•🌡️ 400 - 6
Cook the skewers: Grill the skewers for 12-15 minutes, turning occasionally, until the chicken is cooked through and lightly charred. If baking, place skewers on a baking sheet and bake for 20-25 minutes, flipping halfway, until chicken is cooked through. During the last 5 minutes of cooking, brush the skewers with the reserved 1/4 cup teriyaki marinade (which will now act as a glaze).
⏱️ 15 min - 7
Serve: Arrange the honey teriyaki glazed chicken skewers and honey teriyaki meatballs with gravy over beds of cooked white rice. Garnish with toasted sesame seeds and sliced green onions.
⏱️ 2 min