Oh, summer evenings! There’s nothing quite like that first sizzle when you toss something onto the hot grill. If you’re looking for the absolute easiest weeknight dinner that still feels like a special occasion, you’ve come to the right place. Forget fussy sauces that take forever; I perfected these **Teriyaki Grilled Chicken Kabobs** after realizing my attempts at grilling always ended in dry, sad chicken. Not anymore! My breakthrough came when I started reserving half the amazing homemade marinade to create a glaze. Trust me, coating perfectly cooked chicken and veggies with that thick, salty-sweet sauce right at the end changes everything. You’re going to love how quickly these come together!
Why These Teriyaki Grilled Chicken Kabobs Are Your New Favorite Meal
Why settle for boring dinners when these kabobs are so simple and taste like they took all day? I swear these are my go-to when company drops by unexpectedly. They just scream summer backyard fun!
- Maximum Flavor, Minimum Effort: That homemade marinade does all the heavy lifting. Ginger, mirin, and soy sauce create that authentic, rich taste everyone loves.
- The Quickest Prep Ever: Seriously, we are talking under 20 minutes of hands-on work before they hit the heat. Perfect for getting dinner on the table fast.
- Perfect for Grilling Season: Skewers are fun! They cook quickly and evenly, and cleanup is a breeze. Check out more amazing grilled chicken ideas here!
- Simple Pantry Ingredients: You probably have most of the sauce ingredients sitting right there in your cupboard already. No specialty shopping required!
Essential Ingredients for Perfect Teriyaki Grilled Chicken Kabobs
Gathering your supplies is half the battle, and honestly, the ingredient list for these teriyaki grilled chicken kabobs is so straightforward. I love a recipe that relies on pantry staples rather than rare specialty items. You’re going to need about a pound and a half of good, boneless, skinless chicken breast cut into nice even one-inch cubes so they cook at the same rate. Make sure you cut them uniformly—this is key!
For the flavor base, we’re blending soy sauce, sweet mirin, and just a touch of dark brown sugar to give that classic sticky-sweetness. Don’t skip the fresh ginger and the minced garlic; that zest wakes up the whole marinade. And for that signature nutty aroma? A teaspoon of sesame oil.
The veggies need to be sturdy enough for the grill, so I always rely on colorful bell peppers—a red one and a green one—and chunks of red onion. These soak up the marinade beautifully!
Now, a super important note, especially if you’re using the wooden skewers like I often do: you absolutely must soak those wooden skewers in water for at least half an hour before you even look at the stove. If you forget, they’ll just turn into little charcoal sticks on the grill, and nobody wants that! Trust me on this one.
Mastering the Teriyaki Marinade for Your Teriyaki Grilled Chicken Kabobs
Okay, this is where the real magic happens, so pay attention! Making the marinade is so easy, but the timing of the marination is the secret to ensuring your **Teriyaki Grilled Chicken Kabobs** aren’t dry. You whisk together your soy sauce, mirin, brown sugar, ginger, garlic, and oil, and then you divide it immediately. That’s right—half goes on the chicken to flavor it up, and the other half waits patiently in the fridge. That reserved portion is our secret weapon for that glossy finish!
I usually recommend marinating for at least 30 minutes, just so the chicken absorbs some of that sweet, salty flavor. But honestly, if you can let it go up to four hours, you’ll get deeper penetration. Don’t try to leave it overnight, though; the soy sauce can start to make the chicken texture a little weird. Just a good 30 minutes to 4 hours is the sweet spot for that perfect bite.
Creating the Thickened Teriyaki Sauce
Once the chicken is tucked away chilling, you turn your attention to that reserved marinade. Pour it into a little saucepan and bring it to a gentle simmer. This is important because we are going to thicken it up into a glaze that actually sticks to the kabobs!
You’ll use your cornstarch slurry—and you must mix that cornstarch with cold water *before* you add it, otherwise, you get lumpy grossness! Whisk that slurry in slowly while it simmers. Keep stirring constantly; don’t walk away! When it coats the back of a spoon, meaning you can draw a clean line across it with your finger, it’s done beautifully. Pull it off the heat right then so it doesn’t get gluey before you grill.
Assembling and Grilling Your Teriyaki Grilled Chicken Kabobs
Now that our chicken has marinated beautifully and our sauce is waiting, it’s time to wrestle those ingredients onto the skewers! I like to alternate my pieces—chicken, then a chunk of red pepper, then some onion, and repeat. Try to keep the spacing a little loose. If you pack them too tightly together, they steam instead of sear, and we are aiming for that gorgeous grilled char, aren’t we?
Get your grill fired up to medium-high. I always give my grates a quick brush with some oil—it just prevents that sticky situation where the chicken glues itself to the metal. Once it’s hot, lay those skewers down. They need about 10 to 12 minutes total cooking time. The secret to beautiful, evenly cooked teriyaki grilled chicken kabobs is CONSTANT turning!
You want to rotate them every three or four minutes. This gentle rotation cooks the chicken evenly on all sides. As you turn them during the last couple of minutes, grab a brush and generously coat them with that thick, sweet teriyaki sauce you made earlier. That glaze just caramelizes beautifully on the grill. It’s intoxicating, the smell!
Grill Temperature and Timing for Teriyaki Grilled Chicken Kabobs
Listen, when we’re grilling poultry, food safety is non-negotiable, even if the kabobs look perfectly browned. You absolutely must ensure the chicken reaches an internal temperature of 165°F (74°C). I always keep a reliable instant-read thermometer handy just for this! I know it’s tempting to pull them off when they look done, but slicing into a piece to check those white juices is my other trick.
Since we are cooking them over medium-high heat and constantly turning them, that 10 to 12-minute window is usually spot on. If you’re feeling nervous about burning the veggies before the chicken is safe, remember you can always lower the heat slightly and pop a lid over the grill for a minute or two to let the internal temperature rise a bit faster. Make sure you check out some other great ways to handle the broiler or oven if the rain ruins your grilling plans, like in this amazing chicken recipe guide!
Tips for Success When Making Teriyaki Grilled Chicken Kabobs
So, you’ve made the sauce, you’ve soaked your sticks—now let’s make sure these **Teriyaki Grilled Chicken Kabobs** come off the grill looking professional! The number one thing I preach about skewers is technique. If you use wooden ones, you simply have to respect the soaking time; 30 minutes minimum, or they’ll just disintegrate on you. It’s a non-negotiable prep step!
If you’re worried about the veggies sliding off when you flip, try piercing the peppers and onions right through their thickest part. They’ll hold on tight! Also, if you have metal skewers, you are golden; they transfer heat beautifully. But even with metal, don’t overstuff them. A little breathing room helps everything get that delicious charred edge.
If you find chicken breasts get a little dry sometimes, swap half for chicken thighs—they stay ridiculously juicy no matter how long they are on the heat. And for the final flourish? A sprinkle of toasted sesame seeds right before serving makes these look restaurant-quality! For more amazing skewer inspiration, check out these other juicy skewer recipes!
Serving Suggestions for Teriyaki Grilled Chicken Kabobs
You’ve nailed the flavor, the char is perfect—what do you put next to these amazing **Teriyaki Grilled Chicken Kabobs**? Since the teriyaki sauce is bold and sweet, you want sides that are light or offer a neutral, fluffy base. I almost always serve mine over simple, hot jasmine rice. The rice soaks up any extra gorgeous glaze that drips off, which is honestly the best part of the whole meal.
If you want something green, just steam some quick broccoli or snap peas and toss them with a tiny bit of that sesame oil you used in the marinade. A crisp Asian slaw is also fantastic if you want some crunch! For something a bit heartier that still balances the richness, I love making a wild rice pilaf—you can find my favorite simple recipe with dried fruit right here.
They are such a crowd-pleaser, they don’t need much fuss on the side, but always have extra sauce ready for drizzling!
Storage and Reheating Instructions for Teriyaki Grilled Chicken Kabobs
Don’t worry if you have leftovers of these fantastic **Teriyaki Grilled Chicken Kabobs**! That sticky glaze means they store really well. Just pop any extras into a completely airtight container once they cool down slightly. Remember, it’s important that they aren’t hot when you seal them up, or you’ll create steam and make things soggy.
Reheating is best done low and slow. I prefer setting them in a skillet over low heat with just a splash of water or broth. Covering the pan keeps the moisture locked in. If you use the microwave, go in short 20-second bursts. Sometimes the chicken breast texture changes a little when reheated, but that sweet teriyaki flavor sticks around!
Frequently Asked Questions About Teriyaki Grilled Chicken Kabobs
Can I bake these instead of grilling?
Oh, absolutely! If the weather turns sour or your grill is dirty, you can totally bake these **Teriyaki Grilled Chicken Kabobs**. I usually lay them out on a baking sheet lined with foil—makes cleanup so much easier, I promise! Set your oven to 400°F (200°C). They’ll need about 18 to 20 minutes since the heat source isn’t as direct as a grill. Remember to brush them with that thickened sauce during the last five minutes of baking, just like you would on the grill, to get that sticky coating!
What vegetables work best besides peppers and onions?
You are only limited by your imagination here! The key is using something sturdy that won’t burn to a crisp before the chicken is done. My absolute favorite vegetable to add is chunks of zucchini—they soak up the marinade flavor so well. Pineapple chunks are a wonderful addition too, they get nice and caramelized! Avoid things like mushrooms, which release way too much water and can steam your chicken, or cherry tomatoes unless you thread them between very sturdy pieces of chicken so they don’t fall apart immediately.
Can I use store-bought teriyaki sauce?
Look, I get it—sometimes you are in a rush! Yes, you can certainly use a high-quality, store-bought teriyaki sauce. However, you absolutely must thicken it up! Just take about a cup and a half of that store-bought sauce, simmer it gently in a small pan, and whisk in your cornstarch slurry until it coats the back of a spoon. If you just brush regular thin sauce on at the end, it’ll drip right off and leave you with dry chicken. The homemade sauce is better, but thickening a good jarred version gets you 90% of the way there!
How do I keep the chicken moist if I use chicken thighs instead of breasts?
If you swap to chicken thighs—which I encourage for extra juicy results—you actually have a bit more leeway on cooking time! Thighs are more forgiving than breasts. The main thing is making sure the marinade gets deep into those cuts. If you’re worried about texture, cut the thighs into slightly larger chunks than the breasts, as they can handle a little longer on the heat without drying out. They’ll be fantastic with that glaze!
Nutritional Estimates for Teriyaki Grilled Chicken Kabobs
Everyone asks about the macros when we’re dealing with grilled chicken, and these **Teriyaki Grilled Chicken Kabobs** are actually a great lean choice for dinner. Keep in mind that these numbers are just estimates, and they can change depending on which brand of soy sauce you use or how much sauce you pile on at the end!
For a standard serving size, which is usually about two kabobs, here’s what you can generally expect:
- Calories: Around 350
- Protein: A massive 45 grams! These are filling.
- Fat: Pretty low, usually around 8 grams total.
- Carbohydrates: About 25 grams, mostly coming from the brown sugar and the veggies.
- Sodium: This is the one to watch, around 650, because of the soy sauce, so maybe use low-sodium soy sauce if you are sensitive to salt!
It’s a wonderful, high-protein dinner that still manages to be sweet and satisfying.
Nutritional Estimates for Teriyaki Grilled Chicken Kabobs
Everyone asks about the macros when we’re dealing with grilled chicken, and these **Teriyaki Grilled Chicken Kabobs** are actually a great lean choice for dinner. Keep in mind that these numbers are just estimates, and they can change depending on which brand of soy sauce you use or how much sauce you pile on at the end!
For a standard serving size, which is usually about two kabobs, here’s what you can generally expect:
- Calories: Around 350
- Protein: A massive 45 grams! These are filling.
- Fat: Pretty low, usually around 8 grams total.
- Carbohydrates: About 25 grams, mostly coming from the brown sugar and the veggies.
- Sodium: This is the one to watch, around 650, because of the soy sauce, so maybe use low-sodium soy sauce if you are sensitive to salt!
It’s a wonderful, high-protein dinner that still manages to be sweet and satisfying.
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Teriyaki Grilled Chicken Kabobs
- Total Time: 32 min
- Yield: 4 servings 1x
- Diet: Low Fat
Description
Simple recipe for grilled chicken kabobs marinated in a homemade teriyaki sauce.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup soy sauce
- 1/4 cup mirin (sweet rice wine)
- 2 tablespoons brown sugar
- 1 tablespoon grated fresh ginger
- 1 clove garlic, minced
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large green bell pepper, cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch pieces
- Wooden or metal skewers
Instructions
- In a bowl, whisk together soy sauce, mirin, brown sugar, ginger, garlic, and sesame oil to make the marinade.
- Place the chicken cubes in a resealable bag or shallow dish. Pour half of the marinade over the chicken, reserving the other half for basting and the sauce. Marinate in the refrigerator for at least 30 minutes or up to 4 hours.
- While the chicken marinates, prepare the teriyaki sauce. Pour the reserved marinade into a small saucepan. Bring to a simmer over medium heat.
- Whisk in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 1-2 minutes. Remove from heat.
- Thread the marinated chicken, red pepper, green pepper, and red onion pieces alternately onto the skewers.
- Preheat your grill to medium-high heat. Lightly oil the grates.
- Grill the kabobs for 10-12 minutes, turning every 3-4 minutes, until the chicken is cooked through (internal temperature reaches 165°F or 74°C).
- During the last few minutes of grilling, brush the kabobs generously with the thickened teriyaki sauce.
- Remove from the grill and serve immediately with extra sauce if desired.
Notes
- If using wooden skewers, soak them in water for at least 30 minutes before use to prevent burning on the grill.
- You can substitute chicken thighs for breasts if you prefer a moister result.
- For extra flavor, sprinkle toasted sesame seeds over the finished kabobs.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dinner
- Method: Grilling
- Cuisine: Japanese-American
Nutrition
- Serving Size: 2 kabobs
- Calories: 350
- Sugar: 18
- Sodium: 650
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 45
- Cholesterol: 110
Keywords: teriyaki, grilled chicken, kabobs, skewers, barbecue, easy dinner, marinated chicken