These Easy Grilled Teriyaki Chicken Kabobs are a fun and tasty meal! Tender chicken pieces are marinated in a sweet teriyaki sauce and grilled to juicy perfection, making them a hit at any cookout.
Who doesn’t love food on a stick? I like to load up my skewers with colorful veggies too—it makes the kabobs look super inviting. They’re perfect for a quick dinner or backyard party!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are easy to work with and perfect for skewering. If you’re looking for alternatives, try chicken thighs for more flavor or even tofu for a vegetarian option.
Teriyaki Sauce: You can use store-bought teriyaki sauce for convenience. If you’re feeling adventurous, homemade sauce made from soy sauce, honey, and ginger packs great flavor! For a lighter version, consider using low-sodium soy sauce.
Vegetables: Bell peppers add color and crunch. Feel free to mix it up with zucchini, cherry tomatoes, or mushrooms if you prefer. Just make sure they’re cut similarly to the chicken for even cooking.
Pineapple: Fresh pineapple brings sweetness and juiciness to the kabobs. If you don’t have fresh, canned pineapple works too, but be sure to drain it well to avoid excess moisture.
Green Onion and Sesame Seeds: These are great for garnish. Chopped cilantro or parsley could also work if you want a different herb taste!
How Do I Make Sure My Chicken Stays Juicy and Flavorful?
Marinating the chicken is key to keeping it juicy and adding flavor. Use half of the teriyaki sauce to coat the chicken chunks and let them soak for at least 30 minutes in the fridge. For best results, marinate for up to 2 hours.
- Use a resealable bag for easy mixing and to ensure every piece gets coated.
- Keep an eye on the grill temperature; medium-high heat is best to sear the chicken quickly without drying it out.
- Always use a meat thermometer to check for doneness, ensuring the chicken hits 165°F.
How to Make Easy Grilled Teriyaki Chicken Kabobs
Ingredients You’ll Need:
For the Chicken Kabobs:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup teriyaki sauce (store-bought or homemade)
- 1 bell pepper, cut into 1-inch pieces (any color)
- 1 medium onion, cut into chunks
- 1 cup fresh pineapple, cut into 1-inch chunks
- 1/4 cup green onions, thinly sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
- Skewers (wooden or metal)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes of prep time, plus at least 30 minutes for marinating the chicken. Then you’ll spend about 15 minutes grilling the kabobs. Altogether, you should plan for around 1 hour to enjoy these tasty kabobs!
Step-by-Step Instructions:
1. Preparing the Skewers:
If you’re using wooden skewers, soak them in water for at least 30 minutes. This step is important to prevent them from burning on the grill. If you’re using metal skewers, you can skip this step!
2. Marinating the Chicken:
In a large bowl, combine the chicken cubes with half of the teriyaki sauce. Make sure the chicken is well-coated with the sauce. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours if you have the time. This will enhance the flavor!
3. Prepping the Grill:
While the chicken is marinating, preheat your grill to medium-high heat. Make sure it’s nice and hot to get a good sear on the kabobs!
4. Assembling the Kabobs:
Once the chicken is marinated, it’s time to assemble! Take the skewers and thread on the marinated chicken, alternating with pieces of bell pepper, onion, and pineapple. This adds great flavor and color to your kabobs!
5. Grilling the Kabobs:
Place the assembled skewers on the preheated grill. Cook for about 10-15 minutes, turning them occasionally to ensure even cooking. During the last few minutes of grilling, brush the kabobs with the remaining teriyaki sauce for extra flavor.
6. Checking for Doneness:
Make sure the chicken is cooked through; it should reach an internal temperature of 165°F. Once cooked, carefully remove the skewers from the grill.
7. Garnishing and Serving:
Sprinkle the kabobs with sliced green onions and sesame seeds for a delightful garnish. Serve the kabobs hot, and don’t forget to provide extra teriyaki sauce on the side for dipping. Enjoy your meal!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are great for kabobs as they tend to stay juicier and more flavorful. Just make sure to cut them into 1-inch pieces as you would with chicken breasts, and adjust the cooking time slightly if needed, as they might take a minute or two longer to cook through.
What Vegetables Can I Substitute?
Feel free to mix and match your favorite vegetables! Zucchini, cherry tomatoes, or mushrooms work wonderfully in place of bell peppers or onions. Just ensure that any vegetables you use are cut into similar sizes for even cooking.
How Do I Store Leftover Kabobs?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply place them in the microwave for about 1-2 minutes or reheat on the grill over medium heat until warmed through. You can also toss them in a stir-fry for a quick meal!
Can I Make the Marinade in Advance?
Yes! You can prepare the teriyaki marinade a day or two ahead and store it in the fridge. Just be sure to marinate the chicken for at least 30 minutes before grilling to infuse it with flavor. If using homemade teriyaki sauce, it will last in the fridge for up to a week!
