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5 from 1 vote

Teriyaki Chicken Kabobs

This chicken kabobs recipe features chicken marinated in a flavorful homemade teriyaki sauce, skewered with veggies and fired on the grill.
Course Main Course
Cuisine Asian,
Keyword teriyaki chicken skewers
Prep Time 20 minutes
Cook Time 15 minutes
30 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 184kcal

Equipment

  • 6 10-inch metal or wooden skewers

Ingredients

  • ½ cup granulated sugar
  • ½ cup soy sauce
  • ¼ cup rice vinegar
  • 2 cloves garlic finely pressed or smashed smooth
  • 1 tablepoon cornstarch
  • ¼ teaspoon freshly ground 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

Instructions

  • First, make the teriyaki sauce. Whisk the sugar, soy sauce, vinegar, garlic, cornstarch, and pepper in a small saucepan over low heat. Bring to a rolling simmer, stirring frequently, and cook for 2-3 minutes. Remove from the heat then transfer to a small bowl and cool for 10-20 minutes.
  • Trim any extra fat or tendrils from the chicken and place in a medium bowl or gallon freezer bag. Add half of the cooled teriyaki sauce to the chicken, reserving the rest of the teriyaki sauce for basting. Place in the refrigerator for at least 30 minutes up to overnight. I find 2 hours adds a good depth of flavor.
  • When ready to cook, preheat a grill to medium-high. If using wooden skewers, soak them in water for 10-15 minutes before adding chicken and veggies. Alternate threading the chicken tenders with the chunks of vegetables among the skewers.
  • Lightly oil a paper towel and wipe the grill grates. Place the kabobs on the grates and cook for 12-15 minutes, rotating the kabobs every 2-3 minutes. Baste the chicken and vegetables with the remaining teriyaki sauce during the final few turns of the skewers so the sauce doesn't burn before the chicken cooks through. Serve warm or at room temperature.

Notes

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