First, make the teriyaki sauce. In a small saucepan over low heat, whisk together granulated sugar, soy sauce, rice vinegar, garlic, cornstarch, and black pepper. Bring to a rolling simmer, stirring frequently to avoid burning. Allow it to cook for 2 to 3 minutes until it thickens slightly. You'll see that lovely glossy texture that indicates it's ready.
Next, remove the saucepan from heat and transfer the sauce to a small bowl. Let it cool for 10 to 20 minutes. This cooling period allows the flavors to meld beautifully, enhancing the taste.
While the sauce cools, take your chicken breast tenders and trim any excess fat. Place the trimmed chicken in a medium bowl or a gallon freezer bag.
Add half of the cooled teriyaki sauce to the chicken, reserving the remaining sauce for basting later. Make sure every piece is well-coated for maximum flavor. This step is crucial, so don’t rush! Seal the bag or cover the bowl and place it in the refrigerator. Marinate for at least 30 minutes, but if you can, let it sit for up to overnight for deeper flavor.
When you're ready to grill, preheat your grill to medium-high heat. If you’re using wooden skewers, soak them in water for 10 to 15 minutes. This prevents them from burning while grilling.
Now it’s time to skewer the chicken and vegetables! Alternate threading the chicken tenders and pieces of red and yellow bell peppers, pasilla pepper, and chunks of yellow onion onto the skewers. Aim for a colorful presentation — it makes the dish even more appetizing!
Before placing the kabobs on the grill, lightly oil a paper towel and wipe the grill grates to prevent sticking. This ensures your kabobs will come off the grill cleanly and look perfect.
Carefully place the kabobs on the heated grill. Cook them for about 12 to 15 minutes, rotating the kabobs every 2 to 3 minutes. You'll want to see nice grill marks forming on the chicken and vegetables.
During the last few turns, baste the kabobs with the reserved teriyaki sauce to keep them moist and flavorful. Just be careful not to let the sauce burn!
Finally, remove the kabobs from the grill and let them rest for a few minutes. They can be served warm or at room temperature, making them perfect for a summer barbecue.
