Glazed Chicken and Veggie Skewers with Pickled Cucumbers and Rice

These glazed chicken and veggie skewers bring together tender chicken thighs, bell pepper, zucchini and scallions, all caramelized with a rich sweet-savory sauce. Served over fluffy jasmine rice and paired with tangy quick-pickled cucumbers, this dish is a colorful and satisfying meal that’s perfect for any night of the week.

The secret to the irresistible flavor lies in the double sauce treatment: a brush of yakitori-style glaze during cooking adds a sticky char, while extra sauce on the side lets everyone drizzle to their liking. Topped with toasted sesame seeds and a squeeze of lime, every bite is a balance of savory, sweet and bright notes.

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Ingredients

4 tablespoon Katsu SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken ThighsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

8 unit Wooden SkewersView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Trim and thinly slice cucumbers into rounds. Quarter lime. Trim scallions, then cut crosswise into 1-inch pieces. Core, deseed and dice bell pepper into ¾-inch pieces. Trim and halve zucchini lengthwise; cut crosswise into ¾-inch-thick half-moons. Place skewers in a shallow dish and cover with water to soak (this helps prevent them from burning!).
3. In a medium microwave-safe bowl, combine vinegar, 1 tsp sugar (2 tsp for 4 servings) and a pinch of salt. Stir in cucumbers and cover with plastic wrap; microwave for 30 seconds. Stir in half the sesame seeds; set aside to pickle in refrigerator, tossing occasionally, until ready to serve.
4. In a second medium bowl, combine katsu sauce, sweet soy glaze and juice from one lime wedge (two wedges for 4 servings). Reserve half the yakitori sauce in a small bowl for serving.
5. Pat chicken dry with paper towels and cut into 1-inch cubes. Carefully thread chicken, scallions, bell pepper and zucchini onto skewers, alternating ingredients. (You should have 6-8 skewers; 12-16 for 4 servings. If you have extra veggies, save for another use.) Season generously all over with salt and pepper.
6. Heat a large drizzle of oil in a large pan (or grill pan) over medium-high heat. (It may get smoky!) Working in batches, add chicken skewers in a single layer; cook until browned and cooked through, 3-5 minutes per side. In the last 2 minutes of cooking, brush a thin layer of remaining yakitori sauce onto skewers. TIP: Wipe out pan between batches and add another drizzle of oil if needed. If skewers begin to brown too quickly, lower heat.
7. Fluff rice with a fork. Divide rice between shallow bowls. Top with chicken skewers and pickled cucumbers. Drizzle skewers with reserved yakitori sauce and top with remaining sesame seeds. Serve.

Recipe Tips

FAQ

Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breast, but thighs stay juicier and more flavorful. Adjust cooking time as needed.

Can I grill these skewers outdoors?

Absolutely! Preheat your grill to medium-high and cook the skewers for 3-5 minutes per side, brushing with sauce in the last 2 minutes.

What can I use instead of katsu sauce?

You can mix equal parts soy sauce, mirin and a little sugar as a substitute, though the flavor will differ slightly.