These Easy Grilled Teriyaki Chicken Kabobs are a tasty treat! Tender chicken pieces marinated in a sweet teriyaki sauce, colorful bell peppers, and onions are grilled to perfection.
Making these kabobs is super fun! I love how I can stack whatever veggies I have on hand. Plus, they cook really fast, so dinner is ready in a flash without the fuss!
Key Ingredients & Substitutions
Chicken: Boneless, skinless thighs are my go-to choice. They stay juicy and tender. Breasts can work too but might need careful cooking to avoid drying out. If you’re vegetarian, try tofu or seitan instead—just marinate them the same way.
Teriyaki Sauce: Homemade teriyaki sauce can be super tasty! Just mix soy sauce, sugar, ginger, and garlic. If you’re avoiding soy, look for coconut aminos as a great substitute for a similar flavor.
Vegetables: Bell peppers and red onions add a nice crunch and flavor. Feel free to switch them up with zucchini, mushrooms, or cherry tomatoes based on your taste or what’s in season.
Pineapple: Pineapple gives a sweet contrast to the savory chicken. You can swap it with peaches or mangoes for a fun twist, or use more veggies if you prefer to skip the fruit.
Skewers: If you don’t have bamboo skewers, metal skewers are perfect and reusable. Just make sure to oil them lightly to prevent sticking.
How Do I Properly Grill Kabobs Without Burning Them?
Grilling kabobs can be a bit tricky if you’re not careful. To ensure they cook evenly without burning, follow these steps:
- Soak bamboo skewers for 30 minutes. This prevents them from catching fire on the grill.
- Keep the grill at medium-high heat—too hot can char the outside while leaving the inside raw.
- Oil the grill grates lightly to help prevent sticking and make flipping easier. You can use cooking spray or a cloth with oil.
- Turn the kabobs occasionally, about every 3-4 minutes. This ensures they cook evenly and develop that nice char.
- Always check that chicken reaches at least 165°F (75°C) for safety.
Following these tips will help you achieve perfectly grilled kabobs every time!
Easy Grilled Teriyaki Chicken Kabobs
Ingredients You’ll Need:
Main Ingredients:
- 1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1/2 cup teriyaki sauce (store-bought or homemade)
- 1 bell pepper (red or green), cut into 1-inch pieces
- 1 small red onion, cut into 1-inch pieces
- 1 cup pineapple, cut into 1-inch chunks
For Garnish:
- 2 tablespoons sesame seeds (optional)
- 2 green onions, chopped
- Salt and pepper to taste
- Skewers (bamboo or metal)
How Much Time Will You Need?
This recipe takes about 1 hour total, including 30 minutes for marinating the chicken and at least 30 minutes for preparing and grilling. It’s an easy, delicious meal that’s perfect for any occasion!
Step-by-Step Instructions:
1. Prepare the Skewers:
If you are using bamboo skewers, start by soaking them in water for at least 30 minutes. This will help prevent them from burning when you grill the kabobs. If you’re using metal skewers, you can skip this step!
2. Marinate the Chicken:
In a bowl, mix the chicken pieces with the teriyaki sauce. Make sure the chicken is well-coated. Let it marinate for at least 30 minutes, or if time allows, overnight in the refrigerator for even more flavor.
3. Preheat the Grill:
While the chicken marinates, preheat your grill to medium-high heat. It’s important to have it hot so you get a nice char on the chicken and veggies!
4. Assemble the Kabobs:
Once the chicken has marinated, take the skewers and thread the marinated chicken onto them, alternating with pieces of bell pepper, onion, and pineapple. Keep it colorful and fun!
5. Season and Grill:
Sprinkle the skewers lightly with salt and pepper to taste. Lightly oil the grill grates or spray them with cooking spray to prevent sticking. Grill the kabobs for about 10-15 minutes, turning them occasionally until the chicken is cooked through and has a beautiful char, and the vegetables are nice and tender.
6. Serve and Enjoy:
Once they are done, remove the kabobs from the grill and let them rest for a few minutes. Drizzle with a little more teriyaki sauce if you like, and then sprinkle with sesame seeds and chopped green onions. Serve hot and enjoy your delicious teriyaki chicken kabobs!
Can I Use Different Vegetables in These Kabobs?
Absolutely! Feel free to swap in your favorite vegetables. Zucchini, cherry tomatoes, mushrooms, or even asparagus work well. Just make sure to cut them into similar-sized pieces for even cooking.
Is It Possible to Use Chicken Breasts Instead of Thighs?
Yes, you can use boneless, skinless chicken breasts. Keep in mind that they can dry out faster than thighs, so be sure to monitor the grilling time and avoid overcooking. Marinating them for longer can also help keep them juicy.
How Do I Store Leftover Kabobs?
Store any leftover kabobs in an airtight container in the refrigerator for up to 3 days. To reheat, you can do so in the microwave or on the grill for a few minutes until warmed through, being mindful not to dry them out.
Can I Make This Recipe Ahead of Time?
Yes, you can prep the kabobs ahead of time! Assemble them and store them in the refrigerator for up to 24 hours before grilling. Just cover them tightly to keep them fresh. This makes for a quick and easy grill night!
