Grilled Teriyaki Chicken Kabobs, a savory and sweet BBQ kabob recipe, is an easy go-to dinner idea everyone will love, all season long.
In my city of Seattle, Washington… we love teriyaki. In fact, in 2010, someone counted over 83 restaurants in the city with “teriyaki” in their name.
Who knows how many there are now — and I’m not counting!
But that tagged the city’s signature cuisine as teriyaki. Even causing the New York Times to write, “In Seattle, teriyaki is omnipresent, the closest this city comes to a Chicago dog.”
Today, I think the city’s cuisine is more varied, eclectic and diversified.
However, teriyaki in our house ranks right up there with pizza and burgers.
Here’s a delicious, super easy teriyaki recipe with ingredients you likely already have in your pantry.
7 Pro Tips for Grilling Chicken Kabobs
1. Boneless skinless chicken thighs are more flavorful when grilling kabobs than chicken breasts that tend to dry out quicker.
2. Cut the chicken into at least 1-inch cubes, preferably 1-1/2 inch cubes. If thighs are difficult to cube, cut into long strips then fold over on themselves when skewering.
3. Do not marinate over 3 to 4 hours as it tends to dry out the meat.
4. Make sure the meat and veggies are cut to a similar size.
5. When cooking with wooden skewers, look for bamboo. And be sure to soak them in water for at least 30 minutes.
6. Thread the skewer so that the meat and veggies bump up against each other for even cooking.
7. Set up two zones on your grill, a hot side and a cool side. Begin cooking on the hot side and as they begin to char, move to the cooler side to finish cooking.
Grilled Teriyaki Chicken Kabobs, a savory and sweet BBQ favorite, is an easy go-to dinner idea everyone will love, all season long.
1⁄3 cup soy sauce
1⁄3 cup brown sugar
2 tablespoons vegetable oil
1 teaspoon ground ginger
1/2 teaspoon garlic powder
2 tablespoons honey
1 teaspoon seasoning salt
1 lbs boneless skinless chicken thighs, cut into 32 1 to 1-1/2 inch pieces
12 fresh mushrooms (whole)
small zucchini or summer squash, cut into 8, 1-inch pieces
large peppers, cut into pieces
large onion, cut into wedges
12 cherry tomatoes
Combine all marinade ingredients in a large, resealable plastic food bag. Reserve 2 tablespoons marinade; set aside. Add chicken pieces. Tightly seal the bag. Turn bag several times to coat chicken well. Place in 13 x 9-inch pan. Refrigerate, turning occasionally, about 3 hours. Refrigerate reserved marinade.
When ready to grill, drain the meat and discard the marinade. On metal or soaked wooden skewers, alternate meat, pineapple, mushrooms, zucchini, green pepper, onion, and tomatoes.
Place kabobs onto grill. Grill, turning and brushing occasionally with reserved marinade until chicken reaches at least 175°F. or until juices run clear when pierced with a fork (15 to 20 minutes).
Keywords: BBQ, grill, kabobs, chicken, chicken kabobs, easy recipes
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