Teriyaki Chicken and Pepper Skewers is a very delicious summer dish that gives you a pleasant explosion of flavors.

My family goes crazy over this teriyaki chicken and I am sure that you will, too.

I have been making this dish for many, many years and we absolutely love it especially over warm rice, but noodles would work just fine as well.

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Sometimes, I would use pork tenderloin or beef as well. To be honest, it tastes just as good as made with chicken.

Naturally, beef would take a bit more time to cook but it tastes amazingly delicious.

Of course, you can use other vegetables such as onion, or different color peppers.

Red peppers or yellow gives you more sweetness and they are amazing, or you could use several different colors.

You can even go a step further and add pineapple chunks. It goes absolutely delightful with teriyaki chicken.

So, I usually make this during a busy weekday when kids either have work, soccer or band practice. We just love it!

I must add this is a perfect weeknight meal. Plus, you can totally prep this ahead of time and refrigerate for a couple of days.

Well, I prep and place in the containers and just toss in my wok. It is one of the easiest dinners ever.

You do not even have to use screwers, however, my family really loves it just like this.

Skewers are fun to them so I don’t mind making what they gonna love and eat.

You may also like these recipes:

Chicken Fajita Skewers

Chicken Fajita Bowl

Everything Bagel Baked Chicken

Marinated Baked Chicken Drumsticks

If you make Teriyaki Chicken and Pepper Skewers, or any other recipe from my blog please tag me on INSTAGRAM.

@sandraseasycooking using hashtag #sandraseasycooking.

I would love to see your delicious creations and share them with my readers. Thanks!!!

Yield: Serves 4

Teriyaki Chicken and Pepper Skewers

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A perfect balance of flavors. It is a very delicious, super easy meal. 

Prep Time 15 minutes

Marinate Time 30 minutes

Cook Time 20 minutes

Total Time 1 hour 5 minutes

Ingredients

• 1 Large Chicken Breast You may use more
• 1 Large Green Pepper sliced into squares
• 1/2 Onion sliced into squares

MARINADE:

• 2 tablespoons Teriyaki Sauce
• 1/2 tablespoon Soy Sauce
• 1 tbsp. Mirin or cooking rice wine
• 1 tbsp. Oil Sesame Oil, Vegetable oil or any on hand
• 4 Garlic cloves sliced
• 1/4 Onion Chopped
• 1 tbsp. Fresh Ginger chopped
• 1 tbsp Honey or 1 tbsp Sugar

GARNISH:

• Toasted sesame seeds
• Green onion

Equipment needed:

• Grill or a grill pan
• Skewers preferably bamboo, but metal works fine, too

SAUCE:

• 1/2 tbsp Vegetable oil or any oil that you have, even coconut oil would work if you like the flavor
• Chicken drippings
• 1/4 cup water + 3 tbsp.
• 1 teaspoon Rice flour or cornstarch
• Soy sauce to taste

Instructions

1. In a large bowl combine all the ingredients for the marinade. Mix it well.
2. Remove with the sharp knife all the excess fat from the chicken breast or take the skin off when if there is skin. Cut the chicken into equal smaller cubes.
3. Place the chicken into the marinade and mix it all together to coat the chicken well.
4. Allow the chicken to marinate for about 30 minutes to up to one hour - make sure to always refrigerate if you are going to marinate the chicken for more than 15 minutes.
5. Slice the onion and pepper, any on hand, in more square bite-size pieces- I used green because I love green peppers over any other, however, you may use different colors or all of them together for different flavor and presentation.
6. If you are using bamboo skewers then soak them in water for 10 minutes before using them, that way they won't burn as easily.
7. I assemble mine by thread pepper, onion, marinated chicken and so on until I reach the top. You can use more or less, depending on how you like them. If you overcrowd the skewer then it would take longer to cook evenly.
8. Heat gas or charcoal grill, or a grill pan with a bit of oil, if you are using a grill pan, then place the skewers to cook.
9. Cook on medium temperature if you are using the stovetop. Cook for about 5 to 6 minutes on each side, and keep turning them so they could cook on each side. Chicken cooks rather fast, so don't overcook because the chicken could taste a bit dry. If there is no pink in a center, most likely chicken is cooked, however, if you want them a bit darker then leave them just to get a nice golden brown color. They are fantastic on the open flames with the perfect taste of savory, sweet and smokiness, but if you do not want to grill outside then just heat that grill pan indoors. One more idea comes to mind that if you don't have skewers or a grill/grill pan you could most certainly just cook in a drizzle of oil in the regular pan for about 10 minutes. Comes really quickly together and it tastes just as good.
10. When the chicken is done, place on the plate and allow it to rest for a minute or two. Any juices that drain out you may use it for the sauce.
11. Before serving, sprinkle a bit of chopped green onion and toasted sesame seeds - and a drizzle of sauce if you wish to make one, but just soy sauce would work as well.
12. Heat the pan on a medium-low temperature with chicken drippings and oil, then add 1/4 cup of water.
13. Season it with a bit of soy sauce to your taste, about 1/4 tablespoon or so.
14. SAUCE
15. In a small cup mix together 3 tbsp water and 1 teaspoon rice flour or cornstarch until smooth.
16. Using a whisk, mix in dissolved rice flour or cornstarch. When the sauce starts to get thick stir to combine it and then remove from the stove.
17. Drizzle the sauce over the chicken and pepper skewers before serving.
18. You do not have to do this, but it gives this amazing savory and smooth flavor. You can just drizzle with a bit of soy sauce before serving, but I feel like it tastes so much better with a bit of sauce.

Notes

You may add pineapple on the stick in between the chicken, onion, and pepper. It tastes amazing, but it's okay if you do not like the idea or don't have pineapple because it tastes great just like this too.

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If you’re a fan of quick, flavorful meals that bring everyone together, then you’ll absolutely love this Chicken Fajitas recipe. Whether it’s lunch or dinner, these fajitas are the perfect choice for a scrumptious and hassle-free meal.

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These Chicken Fajitas are a true delight, offering a quick and flavorful meal that brings people together. Whether you’re looking to spend less time in the kitchen, feed your family on a budget, or simply enjoy a delicious dish, this recipe is a winner.

Fajitas are a personal favorite of mine, and today, I’m thrilled to share my go-to recipe with you. While I love a bit of spice, I understand that not everyone does.

That’s why these fajitas are designed to be relatively mild, making them suitable for those who prefer less heat in their meals. Of course, if you love spicy, you can always add more spice.

Anyway, here on my blog, I strive to help people spend less time in the kitchen and more time enjoying meals with their family and friends.

I understand the importance of creating delicious dishes without sacrificing quality time with loved ones. That’s why I’m excited to share this fantastic fajita recipe that ticks all the boxes for a quick, tasty, and satisfying meal.

Let’s dive into the ingredients and steps to create these mouthwatering Chicken Fajitas.

RECIPES YOU MIGHT LIKE:

Beef Burrito Skillet

Mexican Inspired Lasagna

Tex-Mex Grilled Tofu Quesadillas

Chicken Fajita Skewers

Hey, if you decide to make my version of Chicken Fajitas, please let me know in the comments or share it with me on social media such as Instagram or Facebook; @sandraseasycooking with the same hashtag #sandraseasycooking.

For this beautiful skillet, you can tap on the link here and check it out. I am in love with this Hestan Nanobond Stainless-Steel Skillet. Also, Food52 Waffle Dish Towels (Set of 3), in mustard color is stunning.

If you do not wish to make your own fajita seasoning here is a great one sold on Amazon.

Yield: 4 SERVINGS

Chicken Fajitas

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Easy and delicious dinner idea.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 30 minutes

Total Time 1 hour

Ingredients

• 2 boneless, skinless chicken breasts, sliced into thin strips
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, thinly sliced

Spices:

• 2 tablespoons olive oil + one more tablespoon
• 1 tablespoon lime (or lemon)
• 2 teaspoons chili powder, or cayenne pepper
• 1 teaspoon cumin powder
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper

Optional ingredients:

• Warm flour tortillas, for serving
• Shredded cheese, guacamole, sour cream, salsa, etc.

Instructions

1. To make these Chicken Fajitas, start by marinating the chicken slices in a mixture of spices, lime juice, and oil for at least 30 minutes. This will help infuse the flavors into the meat and make it tender. While the chicken is marinating, thinly slice the bell peppers and onions.
2. Once the chicken has marinated for at least 30 minutes, heat a skillet over medium-high heat with a drizzle of oil, and add the chicken. Cook until it's no longer pink in the center and has a nice caramelized exterior. Remove the chicken from the skillet and set it aside.
3. In the same skillet, add the sliced bell peppers and onions. Cook until they are tender-crisp and slightly charred. This will add a delicious smoky flavor to the fajitas. I like adding it together once everything is done.
4. To assemble the fajitas, warm up the tortillas in a dry skillet or microwave. Place a generous amount of the cooked chicken, bell peppers, and onions in the center of each tortilla. Add any desired toppings, such as shredded cheese, sour cream, and guacamole.
5. Roll up the tortilla tightly, tucking in the sides to keep the filling intact. Serve the Chicken Fajitas warm with a side of Mexican rice or refried beans for a complete meal.

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Sometimes dinner looks like this and that is perfectly fine. Mediterranean Sumac Chicken wrapped in this amazing flatbread is absolutely appropriate and perfect dinner in my opinion.

It was so delicious that we ate a pan full of chicken and flatbread with Yogurt-Cucumber Sauce.

The other day very close friend of mine gave me such an amazing bunch of spices. So, of course, I had to put it to good use.

CLICK HERE FOR MORE TASTY CHICKEN RECIPES

I just love the flavors of Mediterranean cuisine. It is totally my jam. Do you like Mediterranean cuisine?

What is your favorite dish? If you ask me, I have so many that I simply would not be able to count on my fingers.

It is just so light and delicious that I could possibly eat it for breakfast, lunch, and dinner.

It’s one of those cuisines that you can eat all year round, simply like this Mediterranean Sumac Chicken. It is pretty amazing when you have guests over or when you are busy and need something quick to eat.

Also, think of a NEW YEAR party, summer grilling season. As you can see it’s just amazingly adaptable to each season and almost any occasion.

Not to mention how easy it is to prepare it.  It took me 30 minutes from beginning to finish. I’ve been dying to make sumac chicken sprinkled with Za’atar for a while now.

That being said, look how lucky I was that my friend had extra that she brought from her last overseas trip?!

I am so lucky to have such amazing people that love sharing their traditional recipes, spices, and thoughts about cooking with me.

Now, let start cooking…

Hey, if you try my Mediterranean Sumac Chicken or any other recipe from the blog please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much in advance!

Yield: 4 SERVINGS

Mediterranean Sumac Chicken

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Sometimes dinner looks like this and that is perfectly fine. Mediterranean Sumac Chicken wrapped in this amazing flatbread is absolutely appropriate and perfect dinner in my opinion.

Prep Time 10 minutes

Cook Time 18 minutes

Rest Time 5 minutes

Total Time 33 minutes

Ingredients

• 8-10 Chicken Tenders about 2 lbs
• 1/2 tbsp. Sumac
• 1/2 tbsp. Allspice
• 1 tsp. Dried Parsley
• 1 tsp. Garlic Powder
• 1/4 tsp. Ground Black Pepper
• 1/4 tsp. Salt
• 1 tsp. Lemon Juice
• 1 1/2 tbsp. Olive Oil
• 1/2 pound of Mushrooms sliced + Drizzle of olive oil + squeeze of lemon juice + pinch of salt

Yogurt-Cucumber Sauce

• 1 1/2 cup Plain Greek Yogurt
• 1/2 English Cucumber diced (read notes)
• 2 tsp. Garlic minced
• 2 tablespoons Parsley chopped (or Cilantro)
• 1 tablespoon Dill chopped
• 2 teaspoons Lemon Juice
• Pinch of Salt or to taste
• Pinch of Ground Black pepper

Instructions

1. Place chicken tenders into a large dish, then add all the spices, lemon juice, and 1/2 tbsp olive oil.
2. Rub on each chicken tender to coat well, then leave it on the countertop for 10 minutes to marinade.
3. Meanwhile, heat a large skillet or frying pan (about 10" size skillet or smaller). Add 1 tablespoon of Olive oil and heat on medium-high temperature.
4. Add chicken, and cook for about 5 to 6 minutes on each side. If the skillet is smaller, cook in batches.
5. Place cooked chicken on kitchen paper towel and allow it to rest for 5 minutes.
6. Slice mushrooms, and add them in the same skillet that you cook chicken. Cook mushrooms with a drizzle of olive oil for 5 minutes on medium-high heat, and season it with salt and add just a generous squeeze of lemon juice.
7. Heat pita bread for a minute in the microwave, and serve with sauteed mushrooms, Yogurt-Cucumber Sauce, Calamata Olives, and Za'atar.
8. Yogurt-Cucumber Sauce: Dice and chop all the ingredients. Mix it with the yogurt very well, and serve with chicken.

Notes

You can place Yogurt-Cucumber Sauce in the food processor and make it smoother in texture if you like that way better. I like biting into cucumber so that's why I left it chunky. If you do not like mushrooms, please omit.

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