Sweet Pepper and Teriyaki Chicken Skewers


Sweet peppers are available year-round in different shapes and sizes. When we can get our hands on a big batch of small sweet peppers, we love adding them to our summer barbecue repertoire. It’s always great to be able to grill up peppers other than the standard bell peppers. Marinated with chicken in homemade teriyaki sauce, these party-favorite sweet-pepper skewers brighten the grilling scene. They’re fun to eat, and a big platter of these will empty quickly. The peppers grill up so nicely that you can just eliminate the chicken and fill the skewer with peppers for your vegetarian friends.


  • Bamboo skewers
  • 1 pound (455g) chicken cutlets, cut into 1-inch (2.5-cm) cubes
  • ½ pound (225g) small sweet peppers or 2 bell peppers, cut into bite-size pieces
  • 2 tablespoons vegetable oil, plus more for the grill
  • ¼ cup (60ml) Homemade Teriyaki Sauce
  • ¼ cup (20g) minced fresh cilantro



  1. Soak the skewers in water for 30 minutes.
  2. In a bowl, combine the chicken, peppers, oil, and teriyaki sauce.
  3. Stick alternating pieces of chicken and pepper onto the skewers. Allow to marinate for 15 minutes.
  4. Heat and oil the grill.
  5. Place the skewers on the grill and cook, turning once, until the chicken is cooked through, about 3 minutes on each side.
  6. Sprinkle with the cilantro and serve.