Teriyaki Chicken Kabobs are a fun and simple meal. Who doesn’t like eating food off of a stick? One thing is for sure – you’ll love the flavor of these Chicken Teriyaki Kabobs, and you might just grab one for each hand! They’re a great way to use the grill and feed your belly at the same time!
Table of Contents
- Teriyaki Chicken Kabobs Recipe
- Ingredients Needed To Make Teriyaki Chicken Kabobs
- How to Make Teriyaki Chicken Kabobs
- Tips
- What to serve with Teriyaki Chicken Kabobs?
- How do I know the chicken is fully cooked?
- Can I marinate chicken with something else?
- How do I store leftovers?
- Can I freeze leftovers?
- Is it possible to marinate chicken for too long?
- Other fun kabobs you can try
- Teriyaki Chicken Kabobs Recipe
Teriyaki Chicken Kabobs Recipe
Not only does this recipe give you tender and juicy chicken, but you also get to load your belly with veggies, too. I love the flavor of this teriyaki marinade for chicken kabobs, but you can also easily change it up and use your favorite marinade as well.
This would be perfect for making at BBQs, family reunions, or just when you need a unique and delicious recipe for dinner. It doesn’t get much better than the flavor of these chicken kabobs – trust me!
Ingredients Needed To Make Teriyaki Chicken Kabobs
- Chicken, cut into 1-inch cubes
- Teriyaki glaze (you can use Teriyaki sauce)
- Zucchinis
- Mushrooms
- Bell peppers
- Purple onion
- Barbecue nonstick spray
How to Make Teriyaki Chicken Kabobs
- In a large plastic bag, marinate chicken in Teriyaki glaze. Once the chicken is marinated, put it in the fridge for up to 2 hours. You can also leave it to marinate overnight.
- Warm up the grill to medium heat and then spray cooking spray on the BBQ grill. This will help the chicken not stick while it’s cooking.
- Add the ingredients to the skewer. We added the order of chicken, then zucchini, onion, mushroom, and bell pepper.
- Put the skewers on the grill and close the lid. Turn them 2-3 times over the next 10-15 minutes. If you want to add extra sauce during the cooking process, you can.
Tips
- If the skewers are wooden, make sure that you soak them prior to using them.
- Using glaze versus sauce means that you need to let the chicken marinate just a little bit longer.
- You can also use metal skewers for this recipe. This means that you won’t have to worry about soaking the skewers or worrying about the temperature that it’s cooking the wood.
What to serve with Teriyaki Chicken Kabobs?
You can serve anything that you’d like! Corn on the cob, sweet potatoes or baked potatoes, or even a good salad recipe are all fair game!
How do I know the chicken is fully cooked?
The best way to check that chicken is cooked all the way is to use a meat thermometer. The internal temperature of the chicken should be 165 degrees.
Can I marinate chicken with something else?
Chicken is so versatile! You can easily marinate it or season it with anything that you like. I love the flavor of teriyaki, so that is my first choice!
You could also use BBQ sauce, or even a dry rub, too!
How do I store leftovers?
Typically, if I have kebabs left over, I take the meat and veggies off of the kebabs and store them in an airtight container in the fridge.
I just think it’s easier to heat up and store this way.
Can I freeze leftovers?
Yes, you can! If you have leftovers, you can take them off the wooden skewers and store them in an airtight container or bag. Just freeze them until you’re ready to eat them again. (try to reheat and eat within 1-2 months)
Is it possible to marinate chicken for too long?
I don’t like marinating anything for longer than 24 hours. I do think that it can change the texture and flavor of the meat, and not always in a good way. My personal rule of thumb is to marinate for 2-4 hours, tops.
Other fun kabobs you can try
Teriyaki Chicken Kabobs
Ingredients
- 1 pound chicken cut into 1-inch cubes
- 2 cups Teriyaki glaze you can use Teriyaki sauce
- 2 small zucchinis cut into 1-inch slices
- 8 ounces small to medium mushrooms we used baby portobellos
- 1 yellow and 1 orange bell pepper cut into 1-inch pieces (use any bell pepper you like)
- 1 purple onion cut into 1-inch chunks
- Barbecue nonstick spray
Instructions
- In a large plastic bag, marinate chicken in Teriyaki glaze. Place in refrigerator for at least two hours. It is fine to marinate over night.
- Prepare grill at medium heat and spray bbq approved cooking spray to avoid sticking.
- Thread the ingredients onto your skewers (we used metal skewers). We did chicken, then zucchini, onion, mushroom and bell pepper.
- Place on grill, cover. Turn the kabobs two or three times over 10-15 minutes. Cook until chicken is no longer pink in the middle. You can also brush on extra sauce for the last 5 minutes to increase flavor.
Recipe Notes
• If you use Teriyaki sauce vs. glaze, you want to marinate longer and use a little more sauce.
Recipe Nutrition
This Teriyaki Chicken Kabob uses fresh vegetables and marinated chicken and is ready in no time.