| | | | |

Easy Grilled Teriyaki Chicken Skewers

This post may contain affiliate links. Please read our disclosure policy.

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!

Top view of Teriyaki Chicken Skewers on a slate board with grilled zucchini bell peppers and onions

Want to save this recipe?

Enter your email, and we’ll send it to your inbox. Plus, you’ll get delicious new recipes from us every Friday!

Save Recipe

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, The New York Times once referred to teriyaki as Seattle’s version of the Chicago dog: 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.

Perfect for summer grilling parties, game day or tailgating, or picnics at the park.

Grilled Teriyaki Chicken Skewers half cooked on a grill.

7 Pro Tips for Grilling Chicken Kabobs

  1. Boneless skinless chicken thighs are more flavorful when grilling kabobs than chicken breasts and 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

Do I have to use the same vegetables?

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!

Can I use a pre-made teriyaki marinade?

Of course! But I like making it from scratch as I think it tastes better, and I can control which ingredients go into it.

Can I make these with tofu to make them vegetarian instead?

Yes of course! Firm tofu will work best here, and don’t worry about leaving them in the marinade too long.

Grilled Teriyaki Chicken Skewers close up with bell peppers, onion and zucchini.

If you enjoyed this recipe on 31 Daily, you might also enjoy:

Save this and pin it for later!

Make sure you don’t lose track of this recipe by pinning it for later! If you are not already you can follow me on Pinterest, as well as keep up with me on Facebook, Instagram and YouTube. If you make this recipe I would also love it if you’d tag me in your photos and leave a star rating below!

Grilled Teriyaki Chicken Kabobs on a slate serving platter on a dark wood background.

Grilled Chicken Teriyaki Skewers

Grilled Teriyaki Chicken Skewers, a savory and sweet BBQ favorite, is an easy go-to dinner idea everyone will love, all season long.
5 from 1 vote
Print Pin Save
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8 kabobs
Author: Stephanie Wilson

Equipment

Ingredients

Marinade:

  • 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

Meat:

  • 1 lbs boneless skinless chicken thighs cut into 32 1 to 1-1/2 inch pieces

Veggies:

  • 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

Instructions

  • 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).

Notes

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

Serving: 1g | Calories: 207kcal | Carbohydrates: 19g | Protein: 16g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 69mg | Sodium: 874mg | Fiber: 2g | Sugar: 15g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Tried this recipe? Pin it Today!Follow me on Pinterest for more and use the "Pin" button at the top of the recipe card.
Course: Main Dish
Cuisine: American
Keyword: bbq, chicken, chicken kabobs, easy recipes, grill, kabobs

2 Comments

  1. Deeeelish! I only had about an hour to marinate and still turned out so flavorful. I used the couple of tablespoons of the marinade set aside for basting to pour over my veggies as I don’t put them on skewers before grilling and was more than enough for 8 cups of veggies.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating