This teriyaki chicken kabobs recipe features chicken marinated in a flavorful homemade teriyaki sauce, skewered with veggies, and fired on the grill.
There’s something about skewers and kabobs that screams “summer.” They make grilling so much more fun. I have so many delicious skewers and kabob recipes I put into regular rotation during grilling season. Recipes like my grilled Greek chicken kebabs, grilled caprese skewers, and Montreal steak and peppers kebabs all simplify grilling and make it hassle-free and weeknight-friendly. These teriyaki chicken kabobs are a perfect dish for busy nights. Because they feature protein and veggies, all you need to do is cook up some rice or throw together a simple salad, and voila, dinner is served.
In This Post
Why You’ll Love These Chicken Kabobs
- This chicken kabobs recipe features a simple teriyaki marinade for chicken skewers—a super easy and delicious homemade teriyaki sauce (I promise you’ll never go back to the storebought stuff after trying this!)
- They’re quick and easy to make
- The chicken is SO juicy and flavorful and the peppers and onions get such a nice caramelization on the grill thanks to the sweet and savory teriyaki sauce
What’s in Teriyaki Chicken Kabobs
- Sugar—for a little sweetness and to help promote caramelization when cooking
- Soy sauce—the central ingredient of teriyaki sauce and what gives it most of its awesome salty umami flavor (I find there’s really no need to add any salt to these kabobs since the soy sauce already has plenty)
- Rice wine vinegar—for some acidity (you could also use mirin)
- Fresh garlic—for that kick only garlic can give
- Cornstarch—for thickening the sauce
- Freshly ground black pepper—always, for flavor
- Boneless, skinless chicken breasts—I use chicken breast tenders for these chicken kabobs
- Bell peppers—I like using a mix of red and yellow bell peppers (but use whichever color(s) you like
- Pasilla pepper—use green bell pepper or other favorite chile if you prefer
- Onion—I used yellow here but red onions or white onions also work fine
Note: You will need six 10-inch skewers for these kabobs. You can use metal or wood (but if using wood, make sure you soak them for 10-15 minutes first!).
Find the complete recipe with measurements below.
How to Make Teriyaki Chicken Kabobs
- Make the teriyaki sauce. Whisk the sugar, soy sauce, vinegar, garlic, cornstarch, and pepper in a small saucepan over low heat. Bring to a rolling simmer, stirring frequently, and cook for 2-3 minutes. Remove from the heat then transfer to a small bowl and cool for 10-20 minutes.
- Prep and marinate the chicken. Trim any extra fat or tendrils from the chicken and place in a medium bowl or gallon freezer bag. Add half of the cooled teriyaki sauce to the chicken, reserving the rest of the teriyaki sauce for basting. Place in the refrigerator for at least 30 minutes up to overnight but I find 2 hours adds a good depth of flavor.
- Assemble the kabobs and fire up the grill. When ready to cook, preheat a grill to medium-high heat. If using wooden skewers, soak them in water for 10-15 minutes before adding chicken and veggies. Alternate threading the chicken tenders with the chunks of vegetables among the skewers.
- Grill the kabobs. Lightly oil your grill grates (I use canola oil, but olive oil is fine). Grill the kabobs for 12-15 minutes, rotating every 2-3 minutes. Baste the chicken and veggies with the remaining teriyaki sauce during the final few turns of the skewers so the sauce doesn’t burn before the chicken cooks through.
Tip: For ease, I like to place all of my threaded kabobs on a baking sheet for easy transfer to the grill.
FAQ and Recipe Tips
- Do you put kabobs directly on the grill? Yes, these kabobs cook directly on the grill.
- Which cut of chicken is best for skewers? You can use thighs or chicken breast. I prefer chicken breast tenders for these kabobs.
- To keep wooden skewers from burning, soak them in water for 10 minutes before adding chicken and vegetables to them.
- Cut everything the same size. Cutting the chicken and veggies into chunks all the same size is the key to your kabobs cooking evenly.
- You can marinate the chicken for as little as 30 minutes, but for the best flavor, marinate it for at least two hours up to overnight.
- For more teriyaki flavor, I marinate thin cuts of chicken tenders with more surface area to absorb the teriyaki sauce rather than cubed chicken. If using whole boneless chicken breast, slice into tender strips.
- Thread the chicken and vegetables on each skewer in a similar order for the best presentation.
- Pack them tight. When threading the chicken and vegetables on the skewers, pack them tightly together as both will shrink as they cook. Rotate the chicken skewers often to ensure even cooking and baste with the reserved marinade if you’d like.
Storage Tips
These chicken kabob leftovers will keep stored in an airtight container in the refrigerator for about 3-4 days or so. For reheating, I recommend placing them on a sheet pan, lightly covering them with foil, and reheating them in a 300°F oven for about 15 minutes or until nice and warm.
What Goes Well With Chicken Kabobs
- Coconut Rice
- Sesame Broccoli
- Sesame Soba Noodles
- Grilled Corn on the Cob
- Smashed Cucumber Salad
- Asian Broccolini with Sesame and Ginger
- Crunchy Asian Cucumber Watermelon Salad
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Teriyaki Chicken Kabobs
Equipment
- 6 10-inch metal or wooden skewers
Ingredients
- ½ cup granulated sugar
- ½ cup soy sauce
- ¼ cup rice vinegar
- 2 cloves garlic , finely pressed or smashed smooth
- 1 tablepoon cornstarch
- ¼ teaspoon freshly ground black pepper , or a pinch of cayenne pepper
- 1 pound chicken breast tenders
- 1 red bell pepper , seeded and cut into 1-inch cubes
- 1 yellow bell pepper , seeded and cut into 1-inch cubes
- 1 pasilla pepper , or anaheim chili or green bell pepper, seeded and cut into 1-inch cubes
- ½ medium yellow onion , seeded and cut into 1-inch pieces
Instructions
- First, make the teriyaki sauce. Whisk the sugar, soy sauce, vinegar, garlic, cornstarch, and pepper in a small saucepan over low heat. Bring to a rolling simmer, stirring frequently, and cook for 2-3 minutes. Remove from the heat then transfer to a small bowl and cool for 10-20 minutes.
- Trim any extra fat or tendrils from the chicken and place in a medium bowl or gallon freezer bag. Add half of the cooled teriyaki sauce to the chicken, reserving the rest of the teriyaki sauce for basting. Place in the refrigerator for at least 30 minutes up to overnight. I find 2 hours adds a good depth of flavor.
- When ready to cook, preheat a grill to medium-high. If using wooden skewers, soak them in water for 10-15 minutes before adding chicken and veggies. Alternate threading the chicken tenders with the chunks of vegetables among the skewers.
- Lightly oil a paper towel and wipe the grill grates. Place the kabobs on the grates and cook for 12-15 minutes, rotating the kabobs every 2-3 minutes. Baste the chicken and vegetables with the remaining teriyaki sauce during the final few turns of the skewers so the sauce doesn't burn before the chicken cooks through. Serve warm or at room temperature.
Notes
- You can prepare the teriyaki sauce up to 1 week ahead of time.
- While 30 minutes will impart flavor to the chicken, more time gives more flavor. Two hours is usually my minimum. Avoid marinating longer than 24 hours as the chicken could become mealy.
Nutrition
More Skewers and Kabob Recipes
- Grilled Caprese Skewers
- Grilled Vegetable Skewers
- Hawaiian Chicken Skewers
- Grilled Turkey Kofta Skewers
- Grilled Greek Chicken Kebabs
- Prosciutto Wrapped Grilled Shrimp
- Grilled Lemon Chicken Skewers
- Montreal Steak and Peppers Kebabs
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