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chicken teriyaki kabobs on a serving platter
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5 from 1 vote

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.
Prep Time10 minutes
Cook Time20 minutes
Marinating Time1 hour
Total Time1 hour 30 minutes
Course: Dinner
Cuisine: American
Servings: 4 Servings
Calories: 220.83kcal
Author: Sarah Hill

Equipment

Ingredients

  • 1 pound chicken breasts cut into 1-inch cubes
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 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.

Video

Notes

    • 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.

Nutrition

Serving: 1Serving | Calories: 220.83kcal | Carbohydrates: 17.97g | Protein: 27.43g | Fat: 4.24g | Saturated Fat: 0.85g | Trans Fat: 0.01g | Cholesterol: 72.58mg | Sodium: 1219.13mg | Potassium: 705.64mg | Fiber: 1.81g | Sugar: 12.62g | Vitamin A: 1064.18IU | Vitamin C: 50.67mg | Calcium: 29.66mg | Iron: 1.33mg