Tested till perfect Teriyaki Green Onion Chicken Skewers

Teriyaki Green Onion Chicken Skewers

Simply seasoned and grilled, these make not only a delicious main course but also tasty appetizers.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2006; Get Grilling: Summer 2007

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  • Portion size 4


  • 8 8green oniongreen onions
  • 2 2chicken breastchicken breasts, boneless, skinless
  • 1 tbsp 1tbspvegetable oil
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 2 tbsp 2tbspteriyaki sauce, thick
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Using white and light green parts, cut onions into twenty-four 1-1/4-inch (4 cm) pieces. Reserve dark green parts for another use (see below).

Cut chicken breasts into 12 pieces each. Alternately thread 3 pieces each chicken and onions onto 8 skewers. Brush with vegetable oil. Sprinkle with salt and pepper.

Place on greased grill over medium-high heat; close lid and grill for 4 minutes. Brush with teriyaki sauce; turn and brush again. Grill until chicken is no longer pink inside, about 4 minutes.

Additional information :

Green Onion Curls

Cut green ends of green onions into 4-inch (10 cm) lengths. Halve lengthwise then cut into long thin strips. Soak in ice water in refrigerator for 4 hours or until curly. Drain on paper towels.

Nutritional Information Per serving: about

cal 121 pro 16g total fat 4g sat. fat 1g
carb 4g fibre 1g chol 39mg sodium 528mg

% RDI:

calcium 2 iron 6 vit A 3 vit C 5
folate 8
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