Best Grilled Teriyaki Chicken Kabobs Recipes

GRILLED TERIYAKI CHICKEN KABOBS

Grilled Teriyaki Chicken Kabobs image

Grilled teriyaki chicken kabobs with veggies provides a quick, easy, delicious meal, perfect for long summer evenings.

Provided by jmiss

Time 8h50m

Yield 6

Number Of Ingredients 22

Ingredients

½ cup soy sauce
¼ cup mirin (Japanese rice wine)
¼ cup olive oil
3 tablespoons honey, or more to taste
2 teaspoons sesame oil, or more to taste
½ teaspoon garlic powder
½ teaspoon ground ginger
½ medium lemon, juiced
1 dash Worcestershire sauce
3 (6 ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes
1 medium red bell pepper, cut into 1-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
1 medium onion, cut into wedges
1 medium zucchini, cut into rounds
2 tablespoons olive oil, or as needed
salt and ground black pepper to taste
2 slices fresh pineapple, cut into 1-inch pieces
1 teaspoon toasted sesame seeds, or to taste
skewers, as needed
To Thicken Sauce:
½ cup cold water
2 teaspoons cornstarch

Steps:

Whisk soy sauce, mirin, olive oil, honey, sesame oil, garlic powder, ginger, lemon juice, and Worcestershire sauce together in a bowl. Transfer 1/4 of the marinade to a small bowl and refrigerate until ready to use.
Place remaining marinade in a zip-top bag and add chicken. Marinate in the refrigerator for 8 hours, or overnight.
Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the refrigerator.
Combine bell peppers, onion, and zucchini in a bowl. Drizzle with olive oil, season with salt and pepper, and toss to coat.
Make the kabobs by alternating chicken with bell peppers, pineapple, onion, and zucchini. Drizzle some of the sauce from the zip-top bag onto the kabobs.
Cook on the preheated grill, turning every few minutes and drizzling any remaining sauce from the bag over top, until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
About 10 minutes before the skewers are done, mix cold water and cornstarch in a small bowl. Put the 1/4 cup reserved marinade in a small saucepan over medium heat. When hot, add cornstarch-water mixture and reduce heat to medium-low. Cook, stirring often, until sauce thickens, 7 to 8 minutes.
Place kabobs on a tray and drizzle with thickened teriyaki sauce. Sprinkle toasted sesame seeds on top.

Nutrition Facts : Calories 339.1 calories, Carbohydrate 24.1 g, Cholesterol 48.5 mg, Fat 17.6 g, Fiber 2.5 g, Protein 20.5 g, SaturatedFat 2.7 g, Sodium 1252.8 mg, Sugar 17.6 g

TERIYAKI GRILLED CHICKEN KABOBS

Teriyaki Grilled Chicken Kabobs image

Make and share this Teriyaki Grilled Chicken Kabobs recipe from Food.com.

Provided by Leslie O

Categories Pineapple

Time 2h30m

Yield 4 kabobs

Number Of Ingredients 11

Ingredients

2 tablespoons brown sugar
3 tablespoons soy sauce or 3 tablespoons tamari
2 tablespoons dry sherry
1 tablespoon oil
1/4 teaspoon ginger
1/8 teaspoon garlic powder
8 boneless skinless chicken thighs
4 boneless skinless chicken breast halves
1 large red bell pepper, cut into 8 pieces
1 medium zucchini, cut into 8 pieces
8 pieces fresh pineapple, cut in chunks

Steps:

In a 2-quart baking dish, combine all marinade ingredients.
Cut chicken thighs in half; add to marinade and cover.
Refrigerating at least 2 hours, turning chicken once.
Heat Grill.
Drain chicken, reserving marinade, Alternately thread chicken, bell pepper, zucchini, and pineapple into four 12-inch metal or wooden skewers.
(note: if using wooden skewers; soak in water for 20 minutes) When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4-6 inches from med-high coals.
Cook 15-20 minutes, or until chicken is no longer pink, turning often and brushing frequently with reserved marinade.
Discard any remaining marinade.