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 Teriyaki Chicken Skewers, and you might just grab one for each hand!

Skewers of grilled chicken, bell peppers, zucchini, red onions, and mushrooms, arranged on parchment paper. The vegetables and chicken are charred, showcasing a colorful and appetizing presentation.

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!

A variety of ingredients on a white surface: a bowl of raw chicken pieces in the center, destined for Teriyaki Chicken Kabobs, surrounded by small bowls of sliced zucchini, yellow and orange bell peppers, red onions, mushrooms, and a small bowl with sauce. A striped cloth is nearby.

Overhead view of diced chicken marinating in a glass container with dark teriyaki sauce, perfect for chicken kabobs. Nearby, small bowls contain sliced yellow peppers, orange slices, and additional sauce. A striped cloth and cucumber slices are on the right. White background.

How to Make Teriyaki Chicken Kabobs

You’ll need chicken breasts, cut into 1-inch cubes. You can also use boneless skinless chicken thighs.
Use your favorite bottled teriyaki glaze or marinade.
Use your favorite vegetables: zucchini, mushrooms, red bell peppers, red onion. You can also add green onions and/or fresh pineapple.
Because we’re marinating the chicken you don’t need to salt and pepper it or use seasonings unless you want to add some garlic powder or onion powder.
If using wooden skewers you need to soak them first!
When grilling be sure to turn them 2-3 times and cook until the chicken is cooked through (165°F).

A colorful assortment of grilled chicken kabobs with pieces of chicken, yellow and green zucchini, red onions, mushrooms, and yellow bell peppers.

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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.
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)

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.