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Teriyaki Chicken And Mushroom Skewers

by Evelyn Liu featured in Summer BBQ Skewers 4 Ways


for 6 servings

  • 1 lb
    boneless, skinless chicken thighs, cut into 1-inch (2 1/2cm) pieces (400 g)
  • ⅓ cup
    soy sauce (100 mL)
  • ⅓ cup
    honey (100 mL)
  • 2 tablespoons
    sesame seed
  • 1 cup
    spring onion, chopped (100 g)
  • mushroom, halved, as needed

Special Equipment

  • 6 skewers bamboo skewer, soaked in water
    Calories 225
    Fat 7g
    Carbs 21g
    Fiber 1g
    Sugar 19g
    Protein 19g

Estimated values based on one serving size.



  1. In a large bowl, place the chicken soy sauce, honey, sesame seeds, and spring onion. Stir well, refrigerate and marinade for at least 2 hours.
  2. On soaked bamboo sticks, skewer on the chicken and mushrooms. Repeat until the skewer is full.
  3. On a coal BBQ, cook the chicken skewers for 3-4 minutes a side until the chicken is cooked through and the skewers are golden brown.
  4. Enjoy!




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