These Easy Grilled Teriyaki Chicken Kabobs are packed with flavor and super fun to eat! Just skewered chicken pieces marinated in tasty teriyaki sauce and grilled to perfection.
You can’t go wrong with kabobs! They are perfect for a summer BBQ. Plus, they are so easy to make—I just toss everything on a skewer and grill. Can you smell that deliciousness? 😋
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect because they cook quickly and stay tender. For a different flavor, try using chicken thighs; they have more fat and can be juicier.
Teriyaki Sauce: The store-bought teriyaki works well, but if you want a fresh twist, consider making your own using soy sauce, honey, and ginger. This way, you can control the sweetness!
Bell Peppers: I love the color that red and green peppers bring, but feel free to use any color you prefer. Yellow or orange peppers add a nice sweetness, too!
Pineapple: Fresh pineapple is the best for that juicy burst, but canned pineapple works great too. Just drain it well to avoid excess liquid.
Skewers: If you don’t have metal skewers, wooden ones are fine. Just remember to soak them in water first. This prevents burning while grilling.
How Do You Ensure the Chicken Stays Juicy on the Grill?
Marinating the chicken is key to keeping it juicy and flavorful. By letting it sit in the teriyaki sauce for at least 30 minutes, the flavors soak in. For best results, marinate for up to 2 hours.
- Always preheat your grill to medium-high heat. This helps seal in juices and gives those lovely grill marks.
- Don’t rush the cooking! Grill the kabobs for about 10-12 minutes, turning them occasionally to cook evenly.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for safety and perfect doneness.
Let the kabobs rest for a few minutes after grilling. This helps redistribute the juices so each bite is delicious!
How to Make Easy Grilled Teriyaki Chicken Kabobs
Ingredients You’ll Need:
For the Kabobs:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- ½ cup teriyaki sauce (plus extra for brushing)
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 yellow onion, cut into 1-inch pieces
- 1 cup pineapple chunks (fresh or canned)
For Garnish:
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Other:
- Skewers (wooden or metal)
How Much Time Will You Need?
This delicious dish will take about 40 minutes in total. You’ll need around 30 minutes for marinating, plus another 10-12 minutes for grilling. It’s great for a quick dinner or a fun barbecue!
Step-by-Step Instructions:
1. Marinate the Chicken:
Start by placing the cubed chicken in a large bowl, and pour the teriyaki sauce over it. Give it a good toss to make sure all the chicken pieces are coated with the sauce. Cover the bowl with plastic wrap and pop it in the refrigerator to marinate for at least 30 minutes. If you have a little extra time, letting it sit for up to 2 hours will really boost the flavor.
2. Prepare Your Skewers:
If you’re using wooden skewers, remember to soak them in water for about 30 minutes before grilling. This helps prevent them from burning on the grill. If you’re using metal skewers, you can skip this step!
3. Preheat the Grill:
While the chicken is marinating, preheat your grill to medium-high heat. It should be nice and hot by the time you’re ready to cook the kabobs.
4. Assemble the Kabobs:
Once the chicken is done marinating, it’s time to thread the ingredients onto the skewers. Start with a piece of chicken, then add a piece of red bell pepper, onion, pineapple, and green bell pepper. Keep alternating between the chicken and veggies for a beautiful and colorful kabob. Make sure to leave a little space between each piece so they cook evenly.
5. Grill the Kabobs:
Place the assembled kabobs on the preheated grill. Brush them with a little extra teriyaki sauce for added flavor. Grill for about 10-12 minutes, turning them occasionally. You want the chicken to be cooked through, reaching an internal temperature of 165°F and having those lovely grill marks.
6. Rest and Garnish:
Once cooked, remove the kabobs from the grill and let them rest for a few minutes. This helps keep the chicken juicy. When you’re ready to serve, sprinkle the kabobs with sliced green onions and sesame seeds to add a pop of color and flavor.
Enjoy your delicious grilled teriyaki chicken kabobs with family and friends!
Can I Use Other Proteins Besides Chicken?
Absolutely! You can substitute chicken with shrimp, beef, or even tofu for a vegetarian option. Just adjust the marinating time—shrimp only needs about 15-20 minutes, while tofu benefits from a longer soak, similar to chicken.
What If I Don’t Have Teriyaki Sauce?
No worries! You can make a quick homemade teriyaki sauce by combining soy sauce, brown sugar, garlic, and ginger in a small saucepan. Heat it gently until the sugar dissolves and then use it as a marinade! This will give you a similar flavor profile.
Can I Prepare the Kabobs in Advance?
Definitely! You can marinate the chicken and thread everything onto the skewers a few hours before grilling. Keep them covered in the fridge until you’re ready to cook, but try to grill them the same day for the best flavor and freshness.
How to Store Leftover Kabobs?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When ready to eat, reheat them gently on the grill or in the oven to maintain their juiciness—about 5-10 minutes should do the trick!
