Teriyaki Chicken Kabobs

Every summer, my family and I look forward to our backyard barbecues, and one dish that never fails to make an appearance is Teriyaki Chicken Kabobs. The aroma of grilling chicken, coupled with the sweet and savory notes of the homemade teriyaki sauce, fills the air and brings everyone together. I remember the first time I made these kabobs; it was a last-minute decision for a gathering. What started as a simple meal turned into a favorite among friends and family. They loved the juicy pieces of chicken paired with vibrant, crunchy vegetables. Each bite is a burst of flavor, and the kids especially love how fun they are to eat!

Preparing Teriyaki Chicken Kabobs is not just about cooking; it’s about creating memories. Whether it’s a sunny afternoon or a cozy evening, gathering around the grill to assemble these kabobs is a cherished tradition. I often involve my kids, letting them pick their favorite vegetables to skewer alongside the chicken. It’s amazing how a simple dish can create such joy and laughter. So, if you’re looking to spice up your next barbecue or simply want a delicious meal that brings everyone together, this recipe is just the ticket!

Ingredient List for Teriyaki Chicken Kabobs

When crafting the perfect Teriyaki Chicken Kabobs, the synergy between the ingredients creates a delightful dish. Each component contributes not only to the flavor but also to the visual appeal and nutritional balance. The star of the show is undoubtedly the tender chicken, marinated in a homemade teriyaki sauce, which brings a sweet and savory depth. Coupled with colorful bell peppers and onions, the kabobs become a feast for both the eyes and the palate.

• Granulated sugar: ½ cup – This sweetener balances the flavors in the teriyaki sauce, creating that signature sweetness.
• Soy sauce: ½ cup – A salty and savory base for the marinade that adds umami depth to the dish.
• Rice vinegar: ¼ cup – Adds acidity and brightness to the teriyaki sauce, enhancing the overall flavor.
• Garlic: 2 cloves – Finely pressed or smashed smooth to infuse the sauce with a robust flavor.
• Cornstarch: 1 tablespoon – Used to thicken the teriyaki sauce, giving it a luscious consistency.
• Black pepper: ¼ teaspoon – A touch of spice that complements the sweetness of the sauce.
• Chicken breast tenders: 1 pound – The main protein, which stays juicy and tender when marinated.
• Red bell pepper: 1 – Adds a crunchy texture and sweetness, enhancing the kabob.
• Yellow bell pepper: 1 – Offers a pop of color and a slightly different flavor profile.
• Pasilla pepper: 1 – Provides mild heat and contributes to the overall flavor complexity.
• Yellow onion: ½ medium – Adds sweetness and depth when grilled alongside the other ingredients.

Preparation Steps for Teriyaki Chicken Kabobs

Making Teriyaki Chicken Kabobs is a delightful process that allows you to enjoy the culinary creativity of assembling flavorful ingredients. Each step builds upon the last, creating a dish that’s not only visually appealing but also packed with flavor. Let’s dive into the preparation steps!

1. First, make the teriyaki sauce. In a small saucepan over low heat, whisk together granulated sugar, soy sauce, rice vinegar, garlic, cornstarch, and black pepper. Bring to a rolling simmer, stirring frequently to avoid burning. Allow it to cook for 2 to 3 minutes until it thickens slightly. You’ll see that lovely glossy texture that indicates it’s ready.
2. Next, remove the saucepan from heat and transfer the sauce to a small bowl. Let it cool for 10 to 20 minutes. This cooling period allows the flavors to meld beautifully, enhancing the taste.
3. While the sauce cools, take your chicken breast tenders and trim any excess fat. Place the trimmed chicken in a medium bowl or a gallon freezer bag.
4. Add half of the cooled teriyaki sauce to the chicken, reserving the remaining sauce for basting later. Make sure every piece is well-coated for maximum flavor. This step is crucial, so don’t rush! Seal the bag or cover the bowl and place it in the refrigerator. Marinate for at least 30 minutes, but if you can, let it sit for up to overnight for deeper flavor.
5. When you’re ready to grill, preheat your grill to medium-high heat. If you’re using wooden skewers, soak them in water for 10 to 15 minutes. This prevents them from burning while grilling.
6. Now it’s time to skewer the chicken and vegetables! Alternate threading the chicken tenders and pieces of red and yellow bell peppers, pasilla pepper, and chunks of yellow onion onto the skewers. Aim for a colorful presentation — it makes the dish even more appetizing!
7. Before placing the kabobs on the grill, lightly oil a paper towel and wipe the grill grates to prevent sticking. This ensures your kabobs will come off the grill cleanly and look perfect.
8. Carefully place the kabobs on the heated grill. Cook them for about 12 to 15 minutes, rotating the kabobs every 2 to 3 minutes. You’ll want to see nice grill marks forming on the chicken and vegetables.
9. During the last few turns, baste the kabobs with the reserved teriyaki sauce to keep them moist and flavorful. Just be careful not to let the sauce burn!
10. Finally, remove the kabobs from the grill and let them rest for a few minutes. They can be served warm or at room temperature, making them perfect for a summer barbecue.

Helpful Hints

Making Teriyaki Chicken Kabobs is just as much about the experience as the final dish. Here are some helpful hints to ensure your kabobs turn out perfectly every time:

• Storage: Leftover kabobs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or briefly in the microwave.
• Freezing: You can freeze the marinated chicken before cooking. Just make sure to thaw it in the refrigerator overnight before grilling.
• Pairing: Serve these kabobs with a side of steamed jasmine rice or a fresh salad. They make a wonderful light meal!
• Vegetarian Variation: Replace the chicken with tofu or tempeh to create a vegetarian version of these kabobs.
• Grill Marks: For the best grill marks, avoid moving the kabobs around too much while they cook. Let them sit for a few minutes to achieve those perfect lines.

Serving Options for Teriyaki Chicken Kabobs

When it comes to serving Teriyaki Chicken Kabobs, you have a range of options that can elevate your dining experience. Here are some great ideas to consider:

• Pair with Rice: These kabobs are fantastic served over a bed of fluffy jasmine or basmati rice, allowing the flavors to soak in.
• Fresh Salad: Complement your kabobs with a light cucumber and tomato salad drizzled with sesame oil. The freshness balances the savory flavors of the kabobs.
• Perfect for BBQs: They make an excellent addition to any summer barbecue. Serve them alongside grilled corn on the cob and a cold drink for a complete meal.
• Picnic Friendly: These kabobs can be served warm or at room temperature, making them a great choice for picnics or potlucks.
• Variations for Kids: Kids may enjoy customizing their own kabobs with varying ingredients, from different vegetables to even fruits like pineapple!
• Garnish Options: Top your kabobs with sesame seeds or finely sliced green onions for added texture and flavor. It’s all about presentation!

FAQ

Conclusion

The Teriyaki Chicken Kabobs are a fantastic blend of flavor and texture, making them a standout dish for any occasion. Whether you’re hosting a backyard barbecue or simply looking for a delicious weeknight dinner, this recipe is sure to impress. I encourage you to give these kabobs a try. They’re easy to prepare, full of taste, and a great way to bring family and friends together around the grill!

Teriyaki Chicken Kabobs

Craving something delicious? Try these Teriyaki Chicken Kabobs that are a perfect mix of sweet and savory! These easy weeknight dinner kabobs are packed with flavor and sure to satisfy your taste buds. Make them tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Asian

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• ½ cup Granulated sugar
• ½ cup Soy sauce
• ¼ cup Rice vinegar
• 2 cloves Garlic finely pressed or smashed smooth
• 1 tablespoon Cornstarch
• ¼ teaspoon Black pepper or a pinch of cayenne pepper
• 1 pound Chicken breast tenders
• 1 Red bell pepper seeded and cut into 1-inch cubes
• 1 Yellow bell pepper seeded and cut into 1-inch cubes
• 1 Pasilla pepper or anaheim chili or green bell pepper, seeded and cut into 1-inch cubes
• ½ medium Yellow onion seeded and cut into 1-inch pieces

Equipment

• 10-inch metal or wooden skewers

Method

 

1. First, make the teriyaki sauce. In a small saucepan over low heat, whisk together granulated sugar, soy sauce, rice vinegar, garlic, cornstarch, and black pepper. Bring to a rolling simmer, stirring frequently to avoid burning. Allow it to cook for 2 to 3 minutes until it thickens slightly. You'll see that lovely glossy texture that indicates it's ready.
2. Next, remove the saucepan from heat and transfer the sauce to a small bowl. Let it cool for 10 to 20 minutes. This cooling period allows the flavors to meld beautifully, enhancing the taste.
3. While the sauce cools, take your chicken breast tenders and trim any excess fat. Place the trimmed chicken in a medium bowl or a gallon freezer bag.
4. Add half of the cooled teriyaki sauce to the chicken, reserving the remaining sauce for basting later. Make sure every piece is well-coated for maximum flavor. This step is crucial, so don’t rush! Seal the bag or cover the bowl and place it in the refrigerator. Marinate for at least 30 minutes, but if you can, let it sit for up to overnight for deeper flavor.
5. When you're ready to grill, preheat your grill to medium-high heat. If you’re using wooden skewers, soak them in water for 10 to 15 minutes. This prevents them from burning while grilling.
6. Now it’s time to skewer the chicken and vegetables! Alternate threading the chicken tenders and pieces of red and yellow bell peppers, pasilla pepper, and chunks of yellow onion onto the skewers. Aim for a colorful presentation — it makes the dish even more appetizing!
7. Before placing the kabobs on the grill, lightly oil a paper towel and wipe the grill grates to prevent sticking. This ensures your kabobs will come off the grill cleanly and look perfect.
8. Carefully place the kabobs on the heated grill. Cook them for about 12 to 15 minutes, rotating the kabobs every 2 to 3 minutes. You'll want to see nice grill marks forming on the chicken and vegetables.
9. During the last few turns, baste the kabobs with the reserved teriyaki sauce to keep them moist and flavorful. Just be careful not to let the sauce burn!
10. Finally, remove the kabobs from the grill and let them rest for a few minutes. They can be served warm or at room temperature, making them perfect for a summer barbecue.

Notes

• Tip 1: You can prepare the teriyaki sauce up to 1 week ahead of time.
• Tip 2: While 30 minutes will impart flavor to the chicken, more time gives more flavor. Two hours is usually my minimum.
• Tip 3: Avoid marinating longer than 24 hours as the chicken could become mealy.

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Meet Audrey Hayes

I’m Audrey! I founded Cozy Daily Recipes to help you find joy in the kitchen every single day. I personally test and approve every recipe we publish to ensure it’s worthy of your table. Whether I'm slow cooking a Sunday roast or whipping up a quick lunch, my goal is to make your cooking life easier and more delicious.