Description
These Grilled Teriyaki Chicken Kabobs feature marinated chicken and vibrant vegetables, all grilled to perfection. They’re flavorful, easy to make, and perfect for gatherings or a quick weeknight meal. Enjoy them with rice, salad, or in lettuce wraps for a delicious and versatile dish.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
- 1/2 cup teriyaki sauce
- 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
- Salt and pepper to taste
- Chopped green onions and sesame seeds for garnish (optional)
Instructions
- In a medium bowl, combine the teriyaki sauce, honey, soy sauce, rice vinegar, sesame oil, garlic powder, and ground ginger. Whisk until well blended.
- Place the cubed chicken in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish with plastic wrap.
- Refrigerate the chicken for at least 30 minutes, preferably 2 to 4 hours for best results.
- While the chicken is marinating, prepare the vegetables: cut the bell pepper into 1-inch pieces, slice the onion into wedges, and cut the zucchini into thick rounds.
- Rinse the cherry tomatoes and set aside.
- Soak wooden skewers in water for at least 30 minutes to prevent burning.
- Once the chicken has marinated, assemble the kabobs by threading a piece of chicken onto a skewer, followed by a piece of bell pepper, an onion wedge, a zucchini slice, and a cherry tomato.
- Repeat until the skewer is filled, leaving space between each piece for even cooking. Alternate the order of ingredients for a colorful presentation.
- Continue until all chicken and vegetables are used, yielding about 6 to 8 kabobs.
- Preheat your grill to medium-high heat. For charcoal, ensure coals are hot and ashy; for gas, heat for about 10-15 minutes.
- Lightly oil the grill grates to prevent sticking.
- Place the kabobs on the grill and cook for about 10-15 minutes, turning occasionally, until the chicken is cooked through (internal temperature should reach 165°F or 75°C).
- Brush any leftover marinade onto the kabobs during the last few minutes of grilling for extra flavor, ensuring it doesnt touch raw chicken.
- Once cooked, remove the kabobs from the grill and let them rest for a few minutes.
- Serve on skewers or remove ingredients and arrange on a platter. Garnish with chopped green onions and sesame seeds if desired.
- Enjoy with steamed rice, a fresh salad, or wrapped in lettuce leaves for a lighter option.
Notes
- For a spicier kick, consider adding red pepper flakes to the marinade.
- Feel free to substitute or add other vegetables like mushrooms or pineapple for variety.
- Prep Time: 30 minutes
- Cook Time: 15 minutes