Teriyaki Chicken Kabobs are perfect for the grilling season! Marinated in a homemade sauce and loaded with peppers, onion and zucchini, these skewers will be your go-to Summer dinner.
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🌟Why You'll Love this Recipe
- Great for grilling season. When it comes to Summer grilling, kabobs are one of the classic dishes. There are so many different varieties you can make and these chicken teriyaki skewers are one of my favorites. My Pesto Orzo Salad makes a great side dish for any grilling recipe!
- Easy to make. This recipe uses simple ingredients and is easy to throw together for an outdoor dinner. If you are a fan of teriyaki, check out my Teriyaki Glazed Salmon Bowls next!
- Customizable. You can easily swap out your favorite vegetables or even switch up the protein by using shrimp or beef in place of chicken.
🥘Ingredients and Substitutions
- Chicken- this recipe uses chicken breasts, but chicken tenders or thighs will also work.
- Vegetables- you'll need zucchini, bell pepper (I used red) and red onion. Feel free to use your favorite veggies such as mushrooms or eggplant and even add some pineapple for added sweetness.
- Ginger- you can use grated or minced fresh or frozen ginger or ginger paste. I love how convenient ginger paste is!
- Cornstarch- cornstarch will be combined with water to create a slurry that will thicken the marinade. You can also use flour or arrowroot powder.
- Coconut aminos- I prefer coconut aminos to soy sauce because it has a lower sodium content but soy sauce or tamari are both great options.
See the recipe card below for the remaining ingredients and quantities.
🔪Instructions
- Begin by cutting the chicken into bite-sized pieces and marinating it in the sauce for at least one hour. I like to marinate my chicken in a bowl or in a large resealable plastic bag and keep it in the fridge until it's time to assemble the skewers.
- While the chicken marinates, prep the vegetables by slicing the zucchini into ½-inch round or semi-circle slices and the pepper and onion into bite-sized pieces.
- Assemble the skewers and grill until the chicken is cooked through.
💭 Recipe FAQs
If you're short on time, use your favorite store-bought sauce for this recipe. However, it is super easy to make your own with ingredients you probably already have in your home.
I recommend marinating the chicken for as long as possible as this will allow it to soak up the flavor of the marinade. Also, be sure the pieces of chicken are not too small as this will cause them to dry out quickly when cooking on the grill. Another way to prevent this is to set aside some extra teriyaki sauce to baste the kabobs with during and after cooking.
Yes, you can prepare the kabobs the day before and store them in the fridge until you are ready to cook.
Yes, cook them on a baking sheet at 400 degrees F for about 20-25 minutes or until the chicken is cooked through.
👩🏻🍳Chef Tips
- Soak the skewers. If you are using wooden skewers, soak them in cold water for at least 20 minutes. Wooden skewers can burn and break so soaking them beforehand helps to prevent this issue. Alternatively, you can use reusable metal skewers.
- Cut veggies and chicken into similar sizes. To ensure everything cooks evenly, cut your chicken and vegetables into similar sizes and shapes.
- The longer you allow the chicken to marinate, the more tender and flavorful it will be.
- If you have leftovers, store them in an airtight container in the fridge for 3-4 days. Reheat in the microwave for 1-2 minutes.
- You can freeze kabobs before or after cooking. If freezing raw, allow them to defrost in the fridge overnight before cooking as normal.
🥗Serving
I like to garnish the kabobs with sesame seeds and sliced green onions. Serve the skewers on their own as an appetizer at parties or with white rice to make it a meal. For safety, slide the ingredients off the skewer prior to serving, especially to children.
These kabobs would go great with Cannellini Bean Salad, Air Fryer Steak Fries, Air Fryer Frozen Green Beans and Air Fryer Sweet Potatoes.
Similar Recipes
- Honey Garlic Chicken Thighs47 Minutes
- Teriyaki Salmon Bowls30 Minutes
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- Sweet Chili Chicken Stir Fry35 Minutes
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📋 Recipe
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Teriyaki Chicken Kabobs
Ingredients
- 1 pound chicken breasts, cut into 1-inch cubes
- 1 tablespoon cornstarch
- 2 tablespoons water
- ⅓ cup coconut aminos or soy sauce
- 2 garlic cloves, minced
- 2 teaspoons ginger
- 1 tablespoon apple cider vinegar
- 1 teaspoon sesame oil
- 2 tablespoons honey
- 1 red pepper, cut into 1-inch cubes
- 1 red onion, cut into 1-inch cubes
- 1 zucchini, cut into ½-inch slices
Instructions
- Begin by creating a slurry by mixing one tablespoon of cornstarch into 2 tablespoons of cold water.
- Add the cut chicken breast to a bowl or large plastic bag with coconut aminos, garlic, ginger, apple cider vinegar, sesame oil, honey and the slurry. Place in the fridge for at least one hour to marinate.
- While chicken is marinating, cut the vegetables and soak wooden skewers for at least 20 minutes, if using.
- Preheat the grill to medium heat. Thread the chicken and the vegetables onto the skewers. Place skewers onto the grill and cook for 5-7 minutes per side, until cooked through.
- Serve garnished with sesame seeds and sliced green onions, if desired.
Sarah's Tips
-
- Soak the skewers. If you are using wooden skewers, soak them in cold water for at least 20 minutes. Wooden skewers can burn and break so soaking them beforehand helps to prevent this issue. Alternatively, you can use reusable metal skewers.
-
- Cut veggies and chicken into similar sizes. To ensure everything cooks evenly, cut your chicken and vegetables into similar sizes and shapes.
-
- The longer you allow the chicken to marinate, the more tender and flavorful it will be.
-
- If you have leftovers, store them in an airtight container in the fridge for 3-4 days. Reheat in the microwave for 1-2 minutes.
-
- You can freeze kabobs before or after cooking. If freezing raw, allow them to defrost in the fridge overnight before cooking as normal.
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