These Easy Grilled Teriyaki Chicken Kabobs are juicy and packed with flavor! Tender chicken pieces are coated in a sweet teriyaki sauce and then grilled to perfection with colorful veggies.
They’re so simple to make, you might find yourself grilling these all summer long! Just marinate, skewer, and grill—easy as pie! Plus, who doesn’t love food on a stick? 😄
Key Ingredients & Substitutions
Chicken Thighs: I use boneless skinless chicken thighs for their juiciness and flavor. If you’re looking for a leaner option, chicken breasts work too, but they may dry out more easily, so watch the cooking time.
Teriyaki Sauce: Store-bought sauce is great for convenience, but homemade is easy to whip up with soy sauce, brown sugar, garlic, and ginger. If you want a healthier version, try using low-sodium soy sauce or a sugar substitute.
Bell Peppers: A mix of red, yellow, and green peppers adds color and sweetness. If those aren’t available, zucchini or mushrooms can be tasty substitutes, offering a different texture and flavor.
Pineapple: Fresh pineapple adds a nice sweetness that complements the chicken. Canned pineapple works too; just drain it well. If you prefer a different fruit, mango chunks or peaches can be great alternatives!
How Do I Ensure My Chicken Cookes Perfectly on the Grill?
Getting the chicken just right on the grill is key. Here are some tips to help you out:
- Marinate the chicken for at least 30 minutes but longer for better flavor. Keep it refrigerated while marinating.
- When threading the skewers, pack the ingredients tightly but not too close—this ensures even cooking.
- Grill over medium-high heat, which is perfect for getting nice grill marks while cooking the chicken through. Turn them occasionally for even cooking.
- Always use a meat thermometer to check the internal temperature. Chicken should reach 165°F (75°C) for safety.
Rest the skewers a few minutes after grilling. This helps keep the juices in for a tender bite! Enjoy your kabobs with any extra teriyaki sauce for dipping.
Easy Grilled Teriyaki Chicken Kabobs
Ingredients You’ll Need:
For The Kabobs:
- 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
- 1 cup teriyaki sauce (store-bought or homemade)
- 1 cup bell peppers (red, yellow, green), cut into 1-inch pieces
- 1 cup red onion, cut into 1-inch pieces
- 1 cup pineapple chunks (fresh or canned)
- Salt and pepper to taste
- Wooden or metal skewers (if using wooden skewers, soak in water for 30 minutes before grilling)
For Garnish:
- 2 green onions, sliced
- 1 tablespoon sesame seeds
How Much Time Will You Need?
This recipe takes about 40 minutes in total: 30 minutes for marinating the chicken and an additional 10 minutes for grilling. If time allows, you can marinate the chicken for up to 4 hours for even more flavor. It’s a quick and colorful dish perfect for any gathering!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large mixing bowl, add the chicken pieces and pour in the teriyaki sauce. Stir until the chicken is well coated. Cover the bowl and place it in the refrigerator. Let it marinate for at least 30 minutes; if you can, try to let it sit for up to 4 hours! This step is crucial for enhancing the flavor.
2. Prepare the Grill:
While the chicken marinates, preheat your grill to medium-high heat. If you’re using wooden skewers, make sure to soak them in water for 30 minutes to prevent them from burning on the grill. This will help them hold up while cooking!
3. Assemble the Kabobs:
Once the chicken has finished marinating, take it out of the refrigerator. Begin threading the pieces of marinated chicken onto the skewers, alternating them with bell peppers, red onion, and pineapple chunks. Pack the pieces tightly but leave a bit of space between each one to allow for even cooking. This colorful mix will make your kabobs deliciously attractive!
4. Season and Grill:
Sprinkle the assembled skewers with salt and pepper to taste. Carefully place the kabobs on the grill and cook for about 10-12 minutes, turning them occasionally. You’ll know they’re done when the chicken is cooked through (it should reach an internal temperature of 165°F or 75°C) and has beautiful grill marks.
5. Rest and Garnish:
Once cooked, remove the kabobs from the grill and let them rest for a few minutes. This helps the juices stay locked in. When ready to serve, sprinkle sliced green onions and sesame seeds on top for a lovely garnish.
6. Serve:
These kabobs are best enjoyed warm! Serve them with extra teriyaki sauce on the side for dipping. Enjoy the great flavors and colorful presentation of your Easy Grilled Teriyaki Chicken Kabobs!
Can I Use Different Vegetables for the Kabobs?
Absolutely! You can switch up the vegetables based on your preference or what’s in season. Zucchini, cherry tomatoes, mushrooms, and snap peas all make great additions. Just make sure to cut them into similar sizes for even cooking!
What Can I Substitute for Chicken Thighs?
If you prefer, you can use boneless skinless chicken breast instead of thighs. Keep in mind that chicken breasts can be a bit drier, so marinating them for a little longer can help maintain moisture. Alternatively, tofu or tempeh would work well for a vegetarian option!
How Do I Store Leftovers?
Store leftover kabobs in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them on a grill pan or in the oven at 350°F (175°C) for about 10 minutes until heated through, or use the microwave for quick reheating.
Can I Make the Kabobs Ahead of Time?
Yes! You can marinate the chicken and prepare the skewers a few hours in advance or the night before. Just keep them covered in the fridge until you’re ready to grill. This saves time and enhances the flavors!
