Teriyaki Chicken Kabobs

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These Teriyaki Chicken Kabobs are a favorite from the grill with just a little prep and a handful of ingredients.

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!

teriyaki chicken kabobs on a bed of rice with steamed broccoli

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 assembled to make teriyaki chicken kabobs

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.

ingredients for teriyaki chicken kabobs chopped up in bowls

How to Make Teriyaki Chicken Kabobs

These kabobs are fun and super easy to make:

  1. Cut meat & veggies into bite-sized pieces.
  2. Marinate the meat & soak the skewers in water (per the recipe below).

top view of ingredients to make teriyaki chicken kabobs

  1. Thread the meat & veggies on the skewers.
  2. Grill until tender.

uncooked teriyaki chicken kabobs on a dish

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!

cooked teriyaki chicken kabobs on a dish

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

Did you make these Teriyaki Chicken Kabobs? Leave us a rating and a comment below!

teriyaki chicken kabobs on a bed of rice with steamed broccoli
5 from 8 votes
Review Recipe

Teriyaki Chicken Kabobs

Prep Time 15 minutes
Cook Time 15 minutes
Marinate Time 1 hour
Total Time 1 hour 30 minutes
Servings 4
Author Holly Nilsson
These Teriyaki chicken kabobs are juicy, flavorful, and loaded with fresh veggies!

Ingredients

  • 1 ½ pounds boneless chicken breasts cut into 1" cubes
  • cup teriyaki sauce divided, homemade or store-bought
  • 1 red bell pepper cut into 1" pieces
  • 1 yellow or orange bell pepper cut into 1" pieces
  • 1 small zucchini cut into rounds
  • 1 red onion cut into 1" pieces

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Instructions

  • Combine chicken breasts and ⅓ cup teriyaki sauce in a bowl and marinate for 1 hour or up to 24 hours.
  • If using wood skewers, soak them in water at least 30 minutes.
  • Preheat grill to medium-high (about 375°F).
  • Thread the chicken and vegetables on skewers and discard marinade.
  • Grill, basting with remaining sauce occasionally, for 12-16 minutes or until chicken is cooked through and reaches 165°F.

Recipe Notes

  • 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.

Nutrition Information

Calories: 274, Carbohydrates: 15g, Protein: 40g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 109mg, Sodium: 2045mg, Potassium: 1031mg, Fiber: 2g, Sugar: 12g, Vitamin A: 2013IU, Vitamin C: 89mg, Calcium: 39mg, Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Teriyaki Chicken Kabobs, Teriyaki Chicken Skewers
Course Chicken, Dinner, Entree
Cuisine American, Asian
teriyaki chicken kabobs and ingredients with text
teriyaki chicken kabobs on a white dish with text
teriyaki chicken kabobs with rice and broccoli with text
teriyaki chicken kabobs on a plate with text
About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

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