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Grilled Teriyaki Chicken Kabobs on a slate serving platter on a dark wood background.
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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.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 8 kabobs
Calories: 207kcal
Author: Stephanie Wilson

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