These Teriyaki Chicken Kabobs are a favorite from the grill with just a little prep and a handful of ingredients.
Tender chunks of chicken and veggies coated in teriyaki sauce are easy to make and delicious! No grill? No problem, these can be broiled in the oven too!
A Quick and Easy Meal
- This is a great make-ahead meal. Marinate the chicken up to 24 hours and simply skewer and grill at meal time.
- Loaded with veggies and lean chicken, these are a healthy dinner choice.
- There are so many possibilities and variations. Use up any veggies in the fridge for a different skewer every time.
Ingredients and Variations
MEAT: These kabobs call for boneless skinless chicken breasts. Boneless skinless chicken thighs are a great choice too. Ensure the meat is cut into bite-sized, uniform pieces.
SAUCE: Teriyaki sauce is a sweet sticky sauce that has a hint of tanginess. Make homemade or buy a store-bought brand. Make sure the brand you buy is thick (like BBQ sauce) when you shake or tilt the bottle (some brands are thin like soy sauce and don’t coat the meat as well).
VEGETABLES: There are no rules for the vegetables, however, summer vegetables love to be cooked on the BBQ. Mushrooms, onions, zucchini, cherry tomatoes, and bell peppers are great choices.
Want to add something a little sweet? Pineapple pairs very well with Teriyaki.
How to Make Teriyaki Chicken Kabobs
These kabobs are fun and super easy to make:
- Cut meat & veggies into bite-sized pieces.
- Marinate the meat & soak the skewers in water (per the recipe below).
- Thread the meat & veggies on the skewers.
- Grill until tender.
Kitchen Tips
- Use store bought teriyaki for a quick meal. Add a splash of orange juice or orange zest, some fresh ginger or sesame seeds for some extra flavor.
- Cut the vegetables into bite-sized pieces. Not too small or they will fall off the skewer, and not too large or they will take to long to cook.
- If using wood skewers, soak them in water while the chicken marinates. This keeps them from burning on the grill.
- If you don’t have access to a grill, these can be broiled on high (500°F) 4-6″ from the broiler for about 6-7 minutes per side.
What Goes With Teriyaki Chicken Skewers?
These chicken skewers go great with a side of broccoli or Szechuan green beans & a bowl of simple rice. They will also go great with a fresh Asian slaw or Asian noodle salad. Or, enjoy these skewers all on their own as a simple meal!
Storing Leftovers
- These kabobs can be made 1 day in advance and stored in the refrigerator.
- Kabobs can be made and frozen. However, some vegetables like mushrooms and tomatoes don’t freeze very well.
- Raw kabobs will keep in the freezer for three months. Let them thaw in the refrigerator overnight before cooking.
Better Than Take-Out
- Teriyaki Pork Tenderloin – cooks in 20 minutes
- Sticky Honey Chicken – a family favorite
- Kung Pao Shrimp – a 30 minute meal
- Honey Garlic Chicken – with sweet & savory sauce
- Easy Mongolian Beef – a 5 star recipe
Did you make these Teriyaki Chicken Kabobs? Leave us a rating and a comment below!
Teriyaki Chicken Kabobs
Ingredients
- 1 ½ pounds boneless chicken breasts cut into 1" cubes
- ⅔ cup teriyaki sauce divided, homemade or store-bought
- 1 red bell pepper cut into 1" pieces
- 1 yellow or orange bell pepper cut into 1" pieces
- 1 small zucchini cut into rounds
- 1 red onion cut into 1" pieces
Instructions
- Combine chicken breasts and ⅓ cup teriyaki sauce in a bowl and marinate for 1 hour or up to 24 hours.
- If using wood skewers, soak them in water at least 30 minutes.
- Preheat grill to medium-high (about 375°F).
- Thread the chicken and vegetables on skewers and discard marinade.
- Grill, basting with remaining sauce occasionally, for 12-16 minutes or until chicken is cooked through and reaches 165°F.
Notes
- Use store bought teriyaki for a quick meal. Add a splash of orange juice or orange zest, some fresh ginger or sesame seeds for some extra flavor.
- Cut the vegetables into bite-sized pieces. Not too small or they will fall off the skewer, and not too large or they will take to long to cook.
- If using wood skewers, soak them in water while the chicken marinates. This keeps them from burning on the grill.
- If you don't have access to a grill, these can be broiled on high (500°F) 4-6" from the broiler for about 6-7 minutes per side.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree
Cuisine American, Asian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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I want to make these on my smoker for a casual standing dinner party this weekend. How would you keep these warm and available for the guests? Thank you!!
I would put them in a slow cooker on warm Logan. If they’re going to be in there for a while you could add a little bit of broth on the bottom so they don’t dry out.
I made them twice and they were really good .I don’t like zucchini so I used a orange bell pepper for substitution.It blends in with red and yellow.Sunset colors
I love that idea Dontay! I am so glad you enjoyed this recipe.