These Grilled Teriyaki Chicken Kabobs are juicy, flavorful, and perfect for summer grilling season. Marinated in a quick homemade teriyaki sauce and skewered with peppers, zucchini, and onion, these kabobs are an easy weeknight dinner.
When it comes to Summer grilling, kabobs are one of the classic dishes. There are so many different varieties you can make, but these chicken teriyaki skewers are one of my favorites! The sweet and savory marinade is made of simple ingredients that caramelize beautifully on the grill. Whether you're hosting a backyard BBQ or cooking a weeknight dinner for the family, these kabobs deliver on flavor and ease.
If you're a fan of bold teriyaki flavor, you’ll also love my Teriyaki Glazed Salmon Bowls. Use your favorite mix of vegetables, swap the protein for shrimp or beef, or make them ahead for a stress-free summer dinner.
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Key Ingredients
- 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.
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
- Step 1: In a small bowl, stir together 1 tablespoon of cornstarch and 2 tablespoons of cold water to make a slurry. In a large bowl or plastic bag, combine the chicken, coconut aminos (or soy sauce), garlic, ginger, apple cider vinegar, sesame oil, honey, and the slurry. Toss to coat and refrigerate for at least 1 hour to marinate.
- Step 4: Serve with sesame seeds and green onion if desired.
Recipe FAQs
I recommend marinating the chicken for as long as possible, as this will allow them to soak up all the flavors. Also, be sure the pieces of chicken are not too small, as this will cause them to dry out quickly when grilling. Another way to prevent this is to set aside some extra teriyaki sauce to baste the kabobs 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.
Sarah's Top Tips
- 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 the veggies and chicken into similar sizes to ensure everything cooks evenly.
- 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 Suggestions
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. If you’re into bold, saucy recipes, don’t miss these Bang Bang Chicken Skewers. They’re grilled to perfection and topped with a creamy, spicy-sweet sauce..
Looking for more ideas to round out the plate? These kabobs go well with crispy air fryer steak fries, quick air fried geen beans and golden parmesan roasted potatoes.
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- Sticky Honey Garlic Chicken Thighs (Easy Weeknight Recipe)47 Minutes
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- Sweet Chili Chicken Stir Fry35 Minutes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below—I’d love to hear how it turned out! THANK YOU!
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Grilled Teriyaki Chicken Kabobs with Veggies
See the full post for extra tips and photos
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.1 tablespoon cornstarch, 2 tablespoons 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.1 pound chicken breasts, ⅓ cup coconut aminos or soy sauce, 2 garlic cloves, 2 teaspoons ginger, 1 tablespoon apple cider vinegar, 1 teaspoon sesame oil, 2 tablespoons honey
- While chicken is marinating, cut the vegetables and soak wooden skewers for at least 20 minutes, if using.1 red pepper, 1 red onion, 1 zucchini
- 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.
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Sarah's Tips
- Soak wooden skewers for 20 minutes to prevent burning.
- Cut chicken and veggies to similar sizes for even cooking.
- Marinate longer for deeper flavor and juicier chicken.
- Store leftovers in the fridge for up to 4 days.
- Freeze raw or cooked kabobs for easy meal prep.
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