Grilled Teriyaki Chicken Kabobs

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2 Reviews
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Grilled teriyaki chicken kabobs with veggies provides a quick, easy, delicious meal, perfect for long summer evenings.

Submitted by jmiss
Updated on July 11, 2024
Grilled teriyaki chicken kabobs with zucchini, onion, and bell pepper
3
3
Prep Time:
35 mins
Cook Time:
15 mins
Additional Time:
8 hrs
Total Time:
8 hrs 50 mins
Servings:
6
Yield:
6 servings
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Ingredients

Teriyaki Sauce:

  • ½ cup soy sauce

  • ¼ cup mirin (Japanese rice wine)

  • ¼ cup olive oil

  • 3 tablespoons honey, or more to taste

  • 2 teaspoons sesame oil, or more to taste

  • ½ teaspoon garlic powder

  • ½ teaspoon ground ginger

  • ½ medium lemon, juiced

  • 1 dash Worcestershire sauce

Kabobs:

  • 3 (6 ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes

  • 1 medium red bell pepper, cut into 1-inch pieces

  • 1 medium green bell pepper, cut into 1-inch pieces

  • 1 medium onion, cut into wedges

  • 1 medium zucchini, cut into rounds

  • 2 tablespoons olive oil, or as needed

  • salt and ground black pepper to taste

  • 2 slices fresh pineapple, cut into 1-inch pieces

  • 1 teaspoon toasted sesame seeds, or to taste

  • skewers, as needed

  • To Thicken Sauce:

  • ½ cup cold water

  • 2 teaspoons cornstarch

Directions

  1. Whisk soy sauce, mirin, olive oil, honey, sesame oil, garlic powder, ginger, lemon juice, and Worcestershire sauce together in a bowl. Transfer 1/4 of the marinade to a small bowl and refrigerate until ready to use.

  2. Place remaining marinade in a zip-top bag and add chicken. Marinate in the refrigerator for 8 hours, or overnight.

  3. Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the refrigerator.

  4. Combine bell peppers, onion, and zucchini in a bowl. Drizzle with olive oil, season with salt and pepper, and toss to coat.

  5. Make the kabobs by alternating chicken with bell peppers, pineapple, onion, and zucchini. Drizzle some of the sauce from the zip-top bag onto the kabobs.

  6. Cook on the preheated grill, turning every few minutes and drizzling any remaining sauce from the bag over top, until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  7. About 10 minutes before the skewers are done, mix cold water and cornstarch in a small bowl. Put the 1/4 cup reserved marinade in a small saucepan over medium heat. When hot, add cornstarch-water mixture and reduce heat to medium-low. Cook, stirring often, until sauce thickens, 7 to 8 minutes.

  8. Place kabobs on a tray and drizzle with thickened teriyaki sauce. Sprinkle toasted sesame seeds on top.

Nutrition Facts (per serving)

339 Calories
18g Fat
24g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 339
% Daily Value *
Total Fat 18g 23%
Saturated Fat 3g 14%
Cholesterol 49mg 16%
Sodium 1253mg 54%
Total Carbohydrate 24g 9%
Dietary Fiber 3g 9%
Total Sugars 18g
Protein 21g 41%
Vitamin C 68mg 76%
Calcium 41mg 3%
Iron 2mg 9%
Potassium 437mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.