Fail-Proof Teriyaki Chicken Kebabs Recipe in Under 30

Okay, so I’ve always been a *kebab person*. There’s just something so fun about food on a stick, right? Especially in the summer! And these Teriyaki Chicken Kebabs? Wow, they’re a flavor explosion waiting to happen. The sweet and savory teriyaki sauce is just…*chef’s kiss*. I’ve been creating easy recipes for years, and I wanted to create something that was healthy, quick, and perfect for throwing on the grill – or baking in the oven if the weather isn’t cooperating. So, these *Teriyaki Chicken Kebabs* were born! They’re perfect for meal prep, a weeknight dinner…or honestly, anytime you want a little taste of sunshine. Trust me. You’re gonna love ’em!

Why You’ll Love These Teriyaki Chicken Kebabs

Seriously, what’s not to love? These aren’t just your average chicken skewers; they’re little bites of happiness! Here’s why you’ll be obsessed:

• Taste bud party: That teriyaki flavor? Out of this world! Sweet, savory, a little bit tangy… it’s got it all!
• So easy, it’s almost cheating: Seriously, the prep is a breeze. Marinate, skewer, cook! Done! Hello weeknight win!
• Grill ’em or bake ’em: Rain or shine, you’re covered. Grilling gives that smoky char, but the oven works just as well.
• Meal prep superstar: Make a batch on Sunday, and you’ve got lunches or dinners ready to go for days.
• Healthy AND delicious? Yes, please!: Packed with protein and veggies, these are a far cry from boring diet food, I promise.
• Crowd-pleaser guaranteed: From picky kids to grown-up foodies, everyone loves these!

Ingredients for Perfect Teriyaki Chicken Kebabs

Alright, let’s gather our goodies! Here’s what you’ll need to make these absolutely amazing Teriyaki Chicken Kebabs. Don’t skimp – good ingredients make all the difference, trust me!

• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes (I usually go for breasts, but thighs are super juicy!)
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large green bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 1 cup pineapple chunks (fresh or canned – if canned, drain ’em well!)

For the Teriyaki Marinade:

• ½ cup soy sauce (low sodium is my go-to, keeps things from getting *too* salty)
• ¼ cup brown sugar (packed, please!)
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 cloves garlic, minced (fresh is best, but jarred works in a pinch)
• 1 tbsp fresh ginger, grated (peeled, of course!)
• 1 tbsp cornstarch (optional, but it *really* thickens the sauce nicely)

And, of course:

• Wooden or metal skewers (if using wooden, make sure you soak ’em!)
• Sesame seeds, for garnish (optional, but so pretty!)
• Green onions, sliced, for garnish (also optional, but adds a nice little zing!)

How to Make Teriyaki Chicken Kebabs: Step-by-Step

Alright, let’s get down to business! Here’s how to whip up these incredible Teriyaki Chicken Kebabs. Don’t worry, it’s easier than you think! Just follow these steps, and you’ll be a kebab master in no time.

1. Prepare the Marinade: In a medium bowl, whisk together that soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Now, here’s a little trick – if you want a *really* thick sauce (and I usually do!), whisk in that cornstarch. Makes all the difference!
   Whisk till smooth, and set aside.
2. Marinate the Chicken: Grab a large Ziploc bag or a shallow dish, and toss those chicken cubes in. Pour about 3/4 of the teriyaki marinade over the chicken, making sure every piece is coated. We’re saving the rest of the marinade, so don’t you dare throw it out! It’s for basting later. Pop that bag or dish into the fridge for at least 30 minutes. I usually go for an hour or two if I have the time – the longer, the better, trust me! But don’t go over 4 hours, or the chicken can get a little…mushy.
3. Prep Those Veggies and Skewers: While the chicken’s doing its thing, get your veggies ready. If you’re using wooden skewers (and who doesn’t love a good wooden skewer?), soak them in water for at least 30 minutes. This keeps ’em from catching fire on the grill. Nobody wants burnt skewers! Thread the marinated chicken, red bell pepper, green bell pepper, red onion, and pineapple chunks alternately onto the skewers. Get creative with the patterns!
4. Cook ‘Em Up (Grill or Oven – Your Choice!): This is where the magic happens!
   • Grilling: Preheat your grill to medium-high heat (around 375-400°F). Lightly oil the grill grates – we don’t want those kebabs sticking! Place the kebabs on the grill and cook for about 8-12 minutes, turning them occasionally, until the chicken’s cooked all the way through and the veggies are tender-crisp. During the last few minutes, baste them with that reserved marinade. Mmm, sticky goodness! By the way, have you tried my Easy Honey Sesame Chicken? It’s a must-try.
   • Oven Baking: Preheat your oven to 400°F (200°C). Grab a baking sheet and line it with parchment paper or foil, then lightly grease it. Arrange your kebabs on the sheet and bake for 20-25 minutes, flipping them halfway through, until the chicken’s cooked through. And yeah, you guessed it – baste with that reserved marinade during the last 5-10 minutes.
5. Serve It Up!: Remove those kebabs from the grill or oven, and get ready to dig in! If you’re feeling fancy, garnish with sesame seeds and sliced green onions. And hey, that remaining reserved marinade? Lightly warm it up and serve it as an extra dipping sauce. So good! I usually serve these with rice or my favorite side dish.

Tips for the Best Teriyaki Chicken Kebabs

Want to take these Teriyaki Chicken Kebabs from “good” to *oh-my-gosh-amazing*? Course you do! Here are a few of my tried-and-true tips to make ’em absolutely perfect:

• Marinating is key, but don’t overdo it!: I find that 30 minutes to 2 hours is the sweet spot. Any longer, and the chicken can get a bit too soft. Nobody wants mushy kebabs.
• Soak those wooden skewers!: Seriously, don’t skip this step unless you want smoky, burnt wood flavor (and not in a good way!). 30 minutes in water is all it takes.
• Don’t overcrowd the grill/oven!: Give those kebabs some space! Overcrowding lowers the temperature, so you don’t get that nice char. Work in batches if you need to.
• Basting is your friend!: That reserved marinade is liquid gold! Baste during the last few minutes of cooking for a beautiful, glossy finish and extra flavor. Careful, though – the sugar in the marinade can burn easily, so keep an eye on things!
• Let ’em rest!: Just like a good steak, letting the kebabs rest for a few minutes after cooking helps the juices redistribute, resulting in more tender and flavorful chicken.

Variations on Your Teriyaki Chicken Kebabs

Okay, so you’ve mastered the basic Teriyaki Chicken Kebab, but what if you’re feeling a little… adventurous? Don’t worry, I’ve got you covered! Here are a few fun ways to shake things up and make these kebabs your own. Get creative – that’s half the fun!

• Veggie power!: Swap out or add in different veggies! Zucchini, yellow squash, mushrooms, even cherry tomatoes – they all taste amazing with teriyaki.
• Spice it up!: Add a pinch of red pepper flakes to the marinade for a little kick. Or, if you’re *really* brave, a chopped jalapeño!
• Sauce swap!: Not feeling teriyaki? Try a honey-garlic glaze, a sweet chili sauce, or even a spicy peanut sauce!
• Dietary tweaks!: Use tamari instead of soy sauce for a gluten-free version. Skip the brown sugar and use a sugar substitute for a low-sugar option. Easy peasy!

Serving Suggestions for Teriyaki Chicken Kebabs

Alright, your Teriyaki Chicken Kebabs are lookin’ *amazing* – but what do you serve ’em with? Don’t stress, I’ve got a few ideas! You’ll wanna whip up something that complements that sweet and savory flavor, ya know? I usually go with rice – jasmine or brown rice are my faves. But hey, noodles would be great too! And if you’re feeling healthy, a simple salad with a light vinaigrette is always a winner. Trust me, it’s gonna be delish!

Make-Ahead and Storage Tips for Teriyaki Chicken Kebabs

Okay, so life happens, right? Sometimes you just don’t have time to cook everything from scratch. Don’t worry – these Teriyaki Chicken Kebabs are super make-ahead friendly! You can marinate the chicken a day in advance – just keep it covered in the fridge. And leftovers? They’re even better the next day! Store ’em in an airtight container in the fridge, and they’ll be good for up to 3 days. To reheat, just pop ’em in the microwave or back in the oven until warmed through. Easy peasy!

Frequently Asked Questions About Teriyaki Chicken Kebabs

Got questions about these yummy Teriyaki Chicken Kebabs? Don’t sweat it! I’ve got answers to some of the most common questions I get about this recipe. Let’s dive in!

Can I use chicken thighs instead of breasts for my chicken skewers?

Totally! Chicken thighs are a fantastic choice for Grilled Teriyaki Chicken because they stay super moist and flavorful. Just make sure you trim off any excess fat before cubing them. Honestly, sometimes I prefer thighs – they’re just so juicy!

How long can I marinate the chicken for the best Teriyaki marinade flavor?

I recommend marinating for at least 30 minutes, but no more than 4 hours. Anything longer, and the chicken can start to get a little too soft and the texture changes (not in a good way!). If you’re planning to make these as Make Ahead Kebabs, I would marinate the chicken separately from the vegetables, and assemble the kebabs right before cooking

Can I freeze these Teriyaki Chicken Kebabs for later?

Yup! You can freeze these, but I recommend freezing them *before* cooking. Marinate the chicken, thread it onto the skewers with the veggies, and then freeze them on a baking sheet. Once they’re frozen solid, transfer them to a freezer bag. When you’re ready to cook, just thaw them completely and then grill or bake as directed. Also, just a tip on Homemade Teriyaki Sauce , it’s best used fresh because freezing cooked chicken can sometimes affect the texture a bit, you know?

What’s the best way to prevent my wooden skewers from burning on the grill?

Soaking ’em! I keep saying it, but it’s important – Make sure you soak those wooden skewers for at least 30 minutes before grilling. This will prevent them from catching fire and keep your kebabs looking (and tasting!) great. And no one wants a kebab that’s also a fire hazard!

Estimated Nutritional Information

Okay, so here’s the fine print: The nutritional info below is just an estimate, okay? It’s gonna vary depending on the exact ingredients you use (brands, cuts of chicken, etc.). I’m not a nutritionist, so please don’t take this as gospel! But hey, it’s a good ballpark figure!

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