Grilled Teriyaki Chicken Kabobs with Veggies
Juicy chicken kabobs marinated in homemade teriyaki sauce and grilled with fresh veggies. An easy, flavorful summer dinner ready in 30 minutes!
Servings: 4 Servings
Calories: 220.83kcal
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.
Video
Notes
- Soak wooden skewers for at least 20 minutes before grilling.
- Cut the chicken and vegetables into similar-sized pieces for even cooking.
- Marinate the chicken for at least 1 hour for the best flavor.
- Leave a little space between ingredients on the skewers so everything caramelizes properly.
- Oil the grill grates before adding the kabobs to help prevent sticking.
- Grill over medium-high heat to caramelize the teriyaki marinade without burning it.
- Turn the kabobs every few minutes for even cooking and charring.
- Chicken is done when it reaches 165°F internally.
- Reserve clean marinade separately if you want extra sauce for serving.
- Chicken thighs stay juicier on the grill, but chicken breast works too.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in a skillet for the best texture or microwave until warmed through.
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
