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. Serve over rice and top with sesame seeds and green onions.
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.
After dinner, serve my Blueberry Lemon Tart for dessert!
What you need to make these chicken teriyaki skewers:
- Chicken- this recipe uses chicken breasts, but chicken tenders or thighs will also work.
- Vegetables- you'll need one zucchini, one bell pepper (I used red) and one red onion.
- 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.
These teriyaki chicken kabobs can be made on an outdoor or indoor grill or even in the oven. Begin by cutting the chicken into bite-sized pieces and marinating it in the sauce for at least one hour. The longer the chicken marinates, the more flavorful and tender it will be.
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 slices and the pepper and onion into bite-sized pieces.
Assemble the skewers and grill until the chicken is cooked through.
Kitchen tools needed to make these teriyaki chicken kabobs:
- Cutting board(s)
- Bowl or plastic bag for marinating
- Garlic press
- Wooden or metal skewers
- Indoor or outdoor grill
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. Mine were passed down from my Nonna, but these metal skewers are under $7.00 and seem like a great option.
Cut veggies and chicken into similar sizes. To ensure everything cooks evenly, cut your chicken and vegetables into similar sizes and shapes.
Substitutions. If you don't like this veggie combo here, you can substitute your favorites. Some ideas:
- A different color bell pepper
Serving and Storing
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.
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.
Sheet Pan Sesame Chicken and Veggies
Grilled Mediterranean Chicken Thighs
Teriyaki Chicken Kabobs
- 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
- 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.
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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