Grilled Teriyaki Chicken Kabobs: A Delicious Recipe for Summer BBQs

Grilled Teriyaki Chicken Kabobs are a delightful fusion of flavors that bring a taste of the tropics right to your backyard. As I fire up the grill, the sweet and savory aroma of teriyaki sauce wafts through the air, instantly transporting me to summer barbecues filled with laughter and good company. This dish has its roots in Japanese cuisine, where teriyaki cooking methods have been cherished for centuries, but it has evolved into a beloved favorite across the globe.

People adore Grilled Teriyaki Chicken Kabobs not only for their mouthwatering taste but also for their tender texture and vibrant presentation. The juicy chicken, marinated in a rich teriyaki glaze, pairs perfectly with colorful vegetables, making it a feast for both the eyes and the palate. Plus, these kabobs are incredibly convenient to prepare, allowing you to enjoy a delicious meal without spending hours in the kitchen. Join me as we explore this easy and satisfying recipe that is sure to become a staple at your gatherings!

Ingredients:

• 1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
• 1/2 cup teriyaki sauce (store-bought or homemade)
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• 1 bell pepper (red, green, or yellow), cut into 1-inch pieces
• 1 medium onion, cut into wedges
• 1 zucchini, sliced into thick rounds
• 1 cup cherry tomatoes
• Wooden or metal skewers (if using wooden skewers, soak them in water for at least 30 minutes)
• Salt and pepper to taste
• Chopped green onions and sesame seeds for garnish (optional)

Preparing the Marinade

1. In a medium bowl, combine the teriyaki sauce, honey, soy sauce, rice vinegar, sesame oil, garlic powder, and ground ginger. Whisk everything together until well blended. This marinade is what will infuse our chicken with that delicious teriyaki flavor. 2. Take your cubed chicken and place it in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring that all pieces are well coated. Seal the bag or cover the dish with plastic wrap. 3. Refrigerate the chicken for at least 30 minutes, but for best results, let it marinate for 2 to 4 hours. This allows the flavors to penetrate the chicken, making it juicy and flavorful.

Preparing the Vegetables

4. While the chicken is marinating, it’s time to prepare the vegetables. Cut the bell pepper into 1-inch pieces, slice the onion into wedges, and cut the zucchini into thick rounds. 5. Rinse the cherry tomatoes and set them aside. These will add a burst of color and flavor to our kabobs. 6. If you haven’t done so already, soak your wooden skewers in water for at least 30 minutes. This prevents them from burning on the grill.

Assembling the Kabobs

7. Once the chicken has marinated, it’s time to assemble the kabobs. Take a skewer and start by threading a piece of chicken onto it. Follow with a piece of bell pepper, then an onion wedge, a zucchini slice, and a cherry tomato. 8. Repeat the process until the skewer is filled, leaving a little space between each piece to ensure even cooking. You can alternate the order of the ingredients for a colorful presentation. 9. Continue this process until all the chicken and vegetables are used up. You should have about 6 to 8 kabobs, depending on how much you pack onto each skewer.

Grilling the Kabobs

10. Preheat your grill to medium-high heat. If you’re using a charcoal grill, make sure the coals are hot and ashy. For a gas grill, allow it to heat for about 10-15 minutes. 11. Once the grill is hot, lightly oil the grates to prevent sticking. You can use a paper towel dipped in oil and tongs to do this. 12. Place the kabobs on the grill and cook for about 10-15 minutes, turning occasionally. You want to achieve a nice char on the outside while ensuring the chicken is cooked through. The internal temperature of the chicken should reach 165°F (75°C). 13. If you have any leftover marinade, you can brush it onto the kabobs during the last few minutes of grilling for extra flavor. Just make sure it doesn’t touch the raw chicken to avoid cross-contamination.

Serving the Kabobs

14. Once the kabobs are cooked, remove them from the grill and let them rest for a few minutes. This allows the juices to redistribute, keeping the chicken moist. 15. To serve, you can either leave the kabobs on the skewers or remove the ingredients and arrange them on a platter. Garnish with chopped green onions and sesame seeds for an extra touch. 16. These grilled teriyaki chicken kabobs are perfect served with steamed rice, a fresh salad, or even wrapped in lettuce leaves for a lighter option. 17. Enjoy your delicious homemade kabobs with family and friends! They’re sure to be a hit at any gathering or barbecue.

Conclusion:

In summary, these Grilled Teriyaki Chicken Kabobs are an absolute must-try for anyone looking to elevate their grilling game. The combination of tender chicken marinated in a sweet and savory teriyaki sauce, paired with vibrant vegetables, creates a dish that is not only delicious but also visually appealing. Whether you’re hosting a summer barbecue, preparing a weeknight dinner, or simply craving something flavorful, these kabobs are sure to impress. For serving suggestions, consider pairing your kabobs with a side of fluffy jasmine rice or a refreshing cucumber salad to balance the richness of the teriyaki sauce. You can also experiment with variations by adding different vegetables like bell peppers, zucchini, or even pineapple for a tropical twist. If you’re feeling adventurous, try swapping the chicken for shrimp or tofu to cater to different dietary preferences. I encourage you to give this recipe a try and make it your own! Once you’ve grilled up these delicious kabobs, I’d love to hear about your experience. Share your thoughts, any modifications you made, or even a photo of your creation. Let’s spread the love for these Grilled Teriyaki Chicken Kabobs and inspire others to enjoy this delightful dish! Happy grilling! Print