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Grilled Teriyaki Chicken Skewers

Rainbow Chicken Skewers
  • blend
  • cook
  • mix
  • eat
  • PREP
    35 minutes


  • Wooden skewers
  • 500g boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 green capsicum cored and cut into bite-sized pieces
  • 1 red capsicum, cored and cut into bite-sized pieces
  • 1 red onion, peeled and cut into bite-sized pieces
  • 2 tablespoons olive oil, plus extra for brushing the grill
  • Salt and pepper
  • 1/4 cup finely-chopped fresh coriander
Teriyaki sauce:
  • 1/3 cup soy sauce
  • 3 tbsp honey
  • 3 tbsp olive oil
  • 3 tbsp red wine vinegar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic flakes
  • 1 cup Rokeby Farms Probiotic Yoghurt


  1. To make the Teriyaki Sauce, whisk all the ingredients together until combined.
  2. Combine the chicken and half of the teriyaki sauce in a large ziplock bag or bowl, and toss until the chicken is evenly coated.  Seal or cover, and refrigerate for at least 20 minutes.
  3. Meanwhile, chop up the veggies. Then when the veggies and chicken are all ready, thread them onto the skewers. Season each skewer with salt and pepper.
  4. Heat the grill to 200°C, and brush the grates with extra olive oil.
  5. Place the skewers on the grill, and cook for 5 minutes per side, or until the chicken is cooked through and no longer pink inside.  Remove the skewers from the grill.
  6. In a small bowl, whisk together the the reserved (unused) teriyaki sauce with the Probiotic Yoghurt, then brush the sauce onto on both sides of the skewers. Sprinkle with fresh coriander, and serve immediately.

Watch how to make it…