Teriyaki Chicken Kabobs

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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Chicken teriyaki kabobs on a serving platter next to a glass of water.

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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.

Chicken teriyaki kabobs on a serving platter next to a glass of water and small white plates.

🥘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

Chicken and vegetable kabobs before cooking.

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.

Chicken teriyaki and vegetable kabobs on a plate with white rice with a glass of water.

💭 Recipe FAQs

Can I use store-bought teriyaki sauce?

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.

How do you keep your chicken kabobs from drying out on the grill?

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.

Can I make teriyaki chicken kabobs ahead of time?

Yes, you can prepare the kabobs the day before and store them in the fridge until you are ready to cook.

Can I cook kabobs in the oven instead of on the grill?

Yes, cook them on a baking sheet at 400 degrees F for about 20-25 minutes or until the chicken is cooked through.

Deconstructed chicken teriyaki and vegetable kabobs on a plate with white rice.

👩🏻‍🍳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.