Grilled Teriyaki Chicken Skewers are a simple, savory and sweet BBQ kabob recipe! These simple Chicken Teriyaki Skewers are an easy go-to dinner idea everyone will love, all season long stacked with onions, peppers and zucchini – all the summer vegetables that taste their best cooked on the grill!
Here’s a delicious, super easy teriyaki recipe with ingredients you likely already have in your pantry – perfect for summer grilling!
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.
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.
Frequently Asked Questions
No! I’ve just chosen these as they cook best on skewers, but anything cut to a similar size that tastes great on the grill will work! I often add juicy chunks of pineapple to the skewers, too!
Of course! But I like making it from scratch as I think it tastes better, and I can control which ingredients go into it.
Yes of course! Firm tofu will work best here, and don’t worry about leaving them in the marinade too long.
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- 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 the marinade ingredients in a large, resealable plastic food bag. Reserve 2 tablespoons of marinade; set aside. Add the chicken pieces. Tightly seal the bag. Turn the bag several times to coat chicken well. Place in 13 x 9-inch pan. Refrigerate, turning occasionally, about 3 hours. Refrigerate the reserved marinade.
- When you're ready to grill, drain the meat and discard the marinade. On metal or soaked wooden skewers, alternate meat, mushrooms, zucchini, green pepper, onion, and tomatoes.
- Place the kabobs onto the grill. Grill, turning and brushing occasionally with the reserved marinade until chicken reaches at least 175°F. or until juices run clear when pierced with a fork (15 to 20 minutes).
If you're using wooden skewers soak them in advance of assembly to make sure they don't catch fire and burn on the grill.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 207Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 69mgSodium: 874mgCarbohydrates: 19gFiber: 2gSugar: 15gProtein: 16g