Tender chunks of chicken and veggies coated in teriyaki sauce are easy to make and delicious! No grill? No problem, these can be broiled in the oven too!
A Quick and Easy Meal
This is a great make-ahead meal. Marinate the chicken up to 24 hours and simply skewer and grill at meal time. Loaded with veggies and lean chicken, these are a healthy dinner choice. There are so many possibilities and variations. Use up any veggies in the fridge for a different skewer every time.
Ingredients and Variations
MEAT: These kabobs call for boneless skinless chicken breasts. Boneless skinless chicken thighs are a great choice too. Ensure the meat is cut into bite-sized, uniform pieces. SAUCE: Teriyaki sauce is a sweet sticky sauce that has a hint of tanginess. Make homemade or buy a store-bought brand. Make sure the brand you buy is thick (like BBQ sauce) when you shake or tilt the bottle (some brands are thin like soy sauce and don’t coat the meat as well). VEGETABLES: There are no rules for the vegetables, however, summer vegetables love to be cooked on the BBQ. Mushrooms, onions, zucchini, cherry tomatoes, and bell peppers are great choices. Want to add something a little sweet? Pineapple pairs very well with Teriyaki.
How to Make Teriyaki Chicken Kabobs
These kabobs are fun and super easy to make:
Kitchen Tips
Use store bought teriyaki for a quick meal. Add a splash of orange juice or orange zest, some fresh ginger or sesame seeds for some extra flavor. Cut the vegetables into bite-sized pieces. Not too small or they will fall off the skewer, and not too large or they will take to long to cook. If using wood skewers, soak them in water while the chicken marinates. This keeps them from burning on the grill. If you don’t have access to a grill, these can be broiled on high (500°F) 4-6″ from the broiler for about 6-7 minutes per side.
What Goes With Teriyaki Chicken Skewers?
These chicken skewers go great with a side of broccoli or Szechuan green beans & a bowl of simple rice. They will also go great with a fresh Asian slaw or Asian noodle salad. Or, enjoy these skewers all on their own as a simple meal!
Storing Leftovers
These kabobs can be made 1 day in advance and stored in the refrigerator. Kabobs can be made and frozen. However, some vegetables like mushrooms and tomatoes don’t freeze very well. Raw kabobs will keep in the freezer for three months. Let them thaw in the refrigerator overnight before cooking.
Better Than Take-Out
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