Grilling season calls for easy dinners like these grilled teriyaki chicken kabobs. Juicy chicken marinates in a quick homemade teriyaki sauce before getting skewered with colorful vegetables and grilled until smoky, caramelized, and coated in a sticky sweet-savory glaze. They're easy to prep ahead and perfect for summer cookouts or busy weeknight dinners.

Juicy grilled chicken kabobs with zucchini, red onion, and bell peppers.

Grilling season always brings me back to recipes like these teriyaki chicken kabobs because they're easy to prep, cook quickly, and everyone actually gets excited about them. The homemade teriyaki marinade uses simple pantry ingredients but turns into the best sticky sweet-savory glaze once it hits the grill. I also use a similar teriyaki flavor in my teriyaki glazed salmon bowls because it works so well with everything from grilled chicken to salmon and vegetables. I love how the chicken gets lightly charred around the edges while the peppers, zucchini, and onion soften just enough without becoming mushy. These kabobs are perfect for backyard cookouts, but they're also simple enough to throw together for a quick weeknight dinner during the summer. You can easily swap the vegetables based on what you have on hand or switch the chicken for shrimp or steak depending on what you're grilling that night.

Jump to:

Key Ingredients
Variations & Substitutions
How to Make Teriyaki Chicken Kabobs
Sarah's Top Tips
Serving Suggestions
Storage Instructions
Similar Recipes
Grilled Teriyaki Chicken Kabobs with Veggies
Comments

Key Ingredients

Ingredients for teriyaki chicken kabobs laid out on a wooden surface.

Chicken. I've made this recipe with both chicken breasts and chicken thighs, so use whatever cut you prefer.
Ginger. If I'm using fresh ginger, I store it in the freezer, which makes it super easy to grate with your microplane, but I also love how convenient ginger paste is!
Cornstarch. Make a cornstarch slurry to 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.

Variations & Substitutions

Turn them into teriyaki chicken bowls by serving the grilled chicken and vegetables over rice with extra sauce and green onions.
Swap the chicken thighs for chicken breast if you prefer a leaner option. Just keep an eye on the cooking time since chicken breast can dry out faster on the grill.
Add pineapple chunks for a sweeter kabob with that classic sweet-and-savory teriyaki flavor combination.
Use shrimp instead of chicken for a quicker-cooking seafood version. Shrimp cooks fast, so reduce the grilling time accordingly.
Try steak or sirloin for beef teriyaki kabobs with a richer, heartier flavor.
Switch up the vegetables based on the season or what you have on hand. Mushrooms, broccoli, snap peas, and cherry tomatoes all work well.
Add a little heat with sriracha, chili garlic sauce, or red pepper flakes mixed into the marinade.
Use tamari instead of soy sauce for a gluten-free option.
Make them lower carb by serving the kabobs over cauliflower rice instead of regular rice.
Cook them indoors if needed. You can make these kabobs on a grill pan or under the broiler when grilling outside isn't an option.

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.

See the recipe card below for the remaining ingredients and quantities.

How to Make Teriyaki Chicken Kabobs

Chicken marinating in a homemade teriyaki sauce in a glass bowl.

Step 1: Whisk the cornstarch and cold water together in a small bowl until completely smooth with no lumps remaining. Add the chicken, coconut aminos, garlic, ginger, apple cider vinegar, sesame oil, honey, and slurry to a large bowl or zip-top bag. Toss until the chicken is fully coated in the marinade, then refrigerate for at least 1 hour so the flavors have time to absorb into the chicken.

Chicken and vegetable kabobs before cooking.

Step 2: While the chicken marinates, cut the vegetables into similar-sized pieces for even cooking. If using wooden skewers, soak them in water for at least 20 minutes to help prevent burning on the grill. Preheat the grill to medium heat. Thread the marinated chicken and vegetables onto the skewers, alternating the ingredients and leaving a little space between pieces so everything cooks evenly.

Skewers of chicken and veggies starting to char on the grill.

Step 3: Place the skewers directly onto the grill and cook for 5-7 minutes per side, turning occasionally, until the chicken is lightly charred around the edges and reaches 165°F internally.

Charred teriyaki chicken skewers garnished with scallions and sesame seeds.

Step 4: Transfer the kabobs to a platter and garnish with sesame seeds and sliced green onions before serving, if desired.

Colorful grilled chicken kabobs with veggies on a black serving platter.

Sarah's Top Tips

Cut everything into similar-sized pieces. Try to keep the chicken and vegetables close in size so they cook evenly on the grill. Smaller vegetables cook much faster than chicken and can burn before the chicken finishes cooking.
Don't skip the marinating time. Even 30 minutes helps the chicken absorb the sweet and savory teriyaki flavor, but a few hours gives you the best flavor and juiciest texture.
Soak wooden skewers before grilling. Let wooden skewers soak in water for at least 30 minutes so they don't burn too quickly on the grill.
Don't overcrowd the skewers. Leave a little space between the chicken and vegetables so the heat can circulate properly and caramelize everything evenly instead of steaming it.
Preheat and oil the grill grates. A hot grill helps create those lightly charred edges and prevents the chicken from sticking. I like to oil the grates right before adding the kabobs.
Cook over medium-high heat. Medium-high heat gives the teriyaki marinade enough heat to caramelize without burning the sugars too quickly.
Turn the kabobs every few minutes. Rotating the skewers helps the chicken cook evenly and gives all sides that smoky grilled flavor.
Watch for caramelization, not just grill marks. The teriyaki glaze should look glossy, sticky, and lightly caramelized around the edges when the kabobs are ready.
Use a thermometer for perfectly cooked chicken. Chicken should reach 165°F in the thickest pieces while still staying juicy and tender.
Reserve clean marinade separately if you want extra sauce. If you want extra teriyaki sauce for serving or brushing on the kabobs at the end, set some aside before adding the raw chicken.

Serving Suggestions

These grilled teriyaki chicken kabobs are one of my favorite summer grilling dinners because they work with just about any easy side dish. I usually serve them with coconut rice or jasmine rice to soak up the extra sticky teriyaki sauce, plus something fresh like cucumber salad or a cold noodle salad during the hotter months. For cookouts, I love pairing them with grilled corn salad and a classic macaroni salad since everything can be prepped ahead and served family-style outside. If you're planning a full grilling menu, they also pair really well with simple grilled zucchini recipes and other easy summer side dishes.

Storage Instructions

Fridge: Store leftover teriyaki chicken kabobs in an airtight container in the refrigerator for up to 4 days.
Reheat: For the best texture, reheat the kabobs in a skillet over medium heat until warmed through, which helps keep the chicken juicy and brings back some of the caramelized edges from the grill. The microwave works well too for a quicker option.
Make ahead: To get ahead, you can marinate the chicken up to 24 hours in advance and assemble the skewers earlier in the day before grilling.