These Easy Grilled Teriyaki Chicken Kabobs are bursting with flavor! Tender chicken pieces marinated in sweet teriyaki sauce and grilled to perfection make a tasty treat.
Who knew grilling could be this simple? I love to serve them with rice and veggies for a complete meal. Plus, they’re great for backyard BBQs and secret snack sessions! 😋
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect for kabobs because they cook evenly. If you prefer, you can use chicken thighs for a juicier bite. Tofu or tempeh also works well for a vegetarian option!
Teriyaki Sauce: Store-bought teriyaki sauce is convenient, but making your own can be fun and tailored to your taste! You could substitute with soy sauce plus a little honey or brown sugar, ginger, and garlic if you like a personal touch.
Bell Peppers: The vibrant colors of red and green bell peppers enhance the dish’s look. You can swap them out for zucchini, mushrooms, or even cherry tomatoes if you prefer different flavors or want to use whatever you have on hand.
Pineapple: Fresh pineapple offers the best flavor, but canned pineapple chunks are a handy alternative. If you want a different sweetness, try using mango or peaches.
Sesame Seeds: While they’re optional, sesame seeds add a nice crunch and flavor. If you don’t have sesame seeds, try toasted nuts like chopped cashews or almonds for a different texture.
How Do I Properly Soak the Skewers?
Soaking wooden skewers is crucial to prevent them from burning on the grill. Here’s how to do it right:
- Start by placing the skewers in a bowl or a dish.
- Fill it with enough water to cover the skewers completely.
- Let them soak for at least 30 minutes; this will keep them from catching fire while grilling!
- If you’re using metal skewers, you can skip this step as they’re heat-resistant.
Once soaked, make sure to shake off any excess water before threading your ingredients. This will help keep your kabobs intact while ensuring they grill up perfectly!
Easy Grilled Teriyaki Chicken Kabobs
Ingredients You’ll Need:
For the Kabobs:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup teriyaki sauce (store-bought or homemade)
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 yellow onion, cut into 1-inch pieces
- 1 cup pineapple chunks (fresh or canned)
- 2 green onions, sliced (for garnish)
- 1 tbsp sesame seeds (for garnish, optional)
- Skewers (wooden or metal, soaked if wooden)
How Much Time Will You Need?
This recipe requires about 30 minutes of marinating time, plus 10-15 minutes for grilling. Altogether, you’ll need around 45 minutes to prepare and enjoy these delicious kabobs.
Step-by-Step Instructions:
1. Marinate the Chicken:
Start by placing the chicken pieces in a medium bowl. Pour the teriyaki sauce over the chicken and toss it well, making sure every piece is coated. Cover the bowl and put it in the refrigerator to marinate for at least 30 minutes, or for deeper flavor, up to 2 hours.
2. Prepare the Vegetables:
While the chicken is marinating, wash and cut the bell peppers and onion into 1-inch pieces. Try to have them around the same size as the chicken so they cook nicely and evenly on the grill.
3. Soak the Skewers:
If you’re using wooden skewers, make sure to soak them in water for at least 30 minutes. This helps prevent burning while they’re on the grill. Metal skewers don’t need this step, so you can skip it if using those!
4. Preheat the Grill:
Get your grill ready by preheating it to medium-high heat. This will ensure your kabobs cook perfectly and get those nice grill marks.
5. Assemble the Kabobs:
Now it’s time to put everything together! Carefully thread the marinated chicken, pieces of bell peppers, onion, and pineapple onto the skewers. Alternate the ingredients for a fun and colorful look—this also helps with even cooking!
6. Grill the Kabobs:
Place the assembled skewers on the grill. Grill them for about 10-15 minutes, making sure to turn them occasionally. You’ll know they’re done when the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
7. Rest the Kabobs:
Once the kabobs are ready, take them off the grill and let them rest for a few minutes. This helps keep the chicken juicy and delicious.
8. Garnish and Serve:
Before serving, sprinkle the sliced green onions and sesame seeds over the kabobs for an extra touch. Now you’re ready to enjoy your easy grilled teriyaki chicken kabobs!
Can I Use Other Proteins Instead of Chicken?
Absolutely! You can substitute chicken with shrimp, beef, or even tofu for a vegetarian option. Just make sure to adjust the cooking times: shrimp cooks quickly (about 5-7 minutes), while beef may take longer, depending on the cut. Always check for doneness!
What Can I Use Instead of Teriyaki Sauce?
If you don’t have teriyaki sauce, a mixture of soy sauce, honey, garlic, and ginger can serve as a great substitute. Mix 1/4 cup soy sauce, 2 tablespoons honey, and a teaspoon each of minced garlic and ginger for a similar flavor profile.
How Do I Store Leftover Kabobs?
Store any leftover kabobs in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them on a grill or in an oven at 350°F (175°C) for about 10 minutes until warmed through. Add a splash of teriyaki sauce to keep them moist!
Can I Make the Skewers Ahead of Time?
You can prepare and assemble the kabobs a few hours in advance. Just store them covered in the refrigerator until you’re ready to grill. If marinating the chicken ahead of time, ensure it’s done for at least 30 minutes before grilling for the best flavor.
