Grilled Chicken Teriyaki Kabobs are marinated in a flavorful homemade teriyaki sauce, then grilled to tender perfection with bell peppers and garnished with sesame seeds. Serve the teriyaki chicken kabobs over fluffy rice or steamed vegetables for a super tasty Asian-inspired dinner, or serve your favorite sides for a summery dish that will make everyone smile.
Marinated teriyaki chicken has vibrant color and incredible flavor and will be the ideal addition to your next backyard barbecue. Homemade chicken teriyaki skewers are hands down as good or better than your favorite take-out and made for eating on the go, so they are perfect for parties.
If you love teriyaki chicken, try my Chicken Teriyaki Stir Fry, Spicy Teriyaki Chicken with Broccoli or BBQ Teriyaki Chicken Skewers.
Why You’ll Love This Homemade Teriyaki Chicken
- It’s better than takeout. I love takeout chicken on a stick, but more than once, they’ve been dry, overcooked and disappointing. These teriyaki chicken kabobs turn out tender and juicy every time.
- It’s healthy. Grilled chicken teriyaki skewers are loaded with lean protein and vegetables for a healthy dish bursting with umami flavor.
- It’s perfect for parties. This recipe is easy to double or triple and can be prepped in advance, so it’s ideal for a party or gathering.
Chicken Teriyaki Skewers Ingredients
Teriyaki Chicken Sauce
- Sesame Oil: Sesame oil adds a warm, nutty flavor.
- Aromatics: freshly grated ginger and minced garlic add an earthy spice to this dish.
- Soy Sauce: I prefer to use low sodium soy sauce. You can also substitute tamari or liquid aminos for a gluten free option.
- Brown Sugar: Brown sugar adds sweetness, but you can reduce the amount if you prefer a more savory sauce.
- Water + Cornstarch: will help to thicken the sauce.
- Salt: taste and adjust the seasoning as needed.
Chicken Skewers
- Chicken: cut boneless, skinless chicken breasts into 1-inch cubes.
- Peppers: A combination of green bell pepper, red bell pepper, and yellow bell pepper, cut into 1-inch cubes, add color and goodness.
- Sesame Seeds: to garnish.
- Green onions: to garnish.
How To Make Chicken Teriyaki Skewers
- Prepare the homemade teriyaki sauce. Heat a skillet over medium flame, and add sesame oil, ginger, and garlic. Sauté for a minute and add soy sauce, brown sugar, cornstarch slurry, and salt. Bring it to a boil until the mixture thickens and simmer for 3-4 minutes. Allow the teriyaki sauce to cool down.
- Marinate the chicken. To a bowl, add the chicken pieces and pour half of the prepared teriyaki sauce and marinate the chicken for at least 1 hour.
- Prepare the teriyaki chicken kabobs. Thread a piece of chicken onto a wooden or metal skewer, followed by bell pepper, and then a chicken piece, and repeat until the end of the skewers.
- Grill the chicken. Place the chicken skewers on the griddle or grill pan and cook for 8-10 minutes until the chicken is cooked through turning the skewers often.
- Garnish and serve. Once done, brush the reserved teriyaki sauce over and garnish the chicken skewers with green onions and sesame seeds and serve.
Tips To Make Teriyaki Chicken Kabobs
- Cut the meat and vegetables into similar-sized pieces for even cooking.
- Marinate the chicken for at least 1 hour.
- Don’t marinate for longer than 4 hours or the meat may begin to dry out.
- Soak wooden and bamboo skewers in water for a minimum of 30 minutes.
- Prep the kabobs up to 24 hours in advance and cover tightly with plastic wrap in the fridge until ready to cook.
- We love chicken breasts, but boneless, skinless chicken thighs would be juicy and flavorful.
- Chicken should be cooked to an internal temperature of 165 degrees F when checked with a meat thermometer.
- There are no rules when it comes to vegetables. Add your favorites such as zucchini, yellow, squash, and onions.
- Want a punch of sweetness? Add cubes of fresh pineapple to the teriyaki chicken kabobs.
- Chinese-style hot mustard is a must for dipping.
Frequently Asked Questions
I usually cook these indoors with a griddle or grill pan and we can enjoy them all year long. They are also easy to cook on an outdoor grill following the same directions and cooking times.
Of course! This marinade works well with steak or tofu. You can also use shrimp, but since they cook so quickly, I recommend threading the veggies and shrimp onto separate skewers and giving the veggies a head start before you cook the shrimp.
Leftover grilled marinated teriyaki chicken and vegetables can be stored in the fridge for up to three days. To reheat, microwave for 30-60 seconds or until the chicken is warmed through. Heat in a pan over medium heat or warm in a 350 degrees F oven until the chicken and veggies are hot.
You can wrap the teriyaki chicken kabobs and store them in the freezer for up to three months. Defrost overnight in the fridge and cook as directed. Note that some vegetables don’t freeze well.
These teriyaki chicken kabobs can be served with rice or Cauliflower Rice, noodles, green beans, Roasted Brussels Sprouts, Crispy Air Fryer Sweet Potato Fries or Crispy Air Fryer French Fries.
More Skewers Recipes
- Grilled Greek Chicken Skewers
- Hawaiian Chicken Skewers
- Lemon Garlic Chicken Skewers
- Citrus Salmon Skewers
- Grilled Shrimp Skewers
I hope you enjoy all the recipes I share with you, including this delicious Chicken Teriyaki Skewers recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Grilled Teriyaki Chicken Skewers
Ingredients
For the marinade
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- ¾ cup low sodium soy sauce
- ½ cup brown sugar
- 2 tablespoon water + 2 tablespoon cornstarch
- ½ teaspoon salt
For the skewers
- 1.5 lb boneless skinless chicken breasts cut into 1-inch cubes
- ½ medium green bell pepper cut into 1-inch cubes
- ½ medium red bell pepper cut into 1-inch cubes
- ½ medium yellow bell pepper cut into 1-inch cubes
- 1 teaspoon sesame seeds to garnish
- Green onions to garnish
Instructions
- Heat a skillet over medium flame, and add sesame oil, ginger, and garlic. Saute for a minute and add soy sauce, brown sugar, cornstarch slurry, and salt. Bring it to a boil until the mixture starts to thicken and simmer for 3-4 minutes. Allow the teriyaki sauce to cool down.
- To a bowl, add the chicken pieces and pour half of the prepared teriyaki sauce and marinate the chicken for at least 1 hour.
- Thread a piece of chicken onto a wooden or metal skewer, followed by bell pepper and then a chicken piece and repeat until the end of the skewers.
- Place the chicken skewers on the griddle or grill pan and cook for 8-10 minutes until the chicken is cooked through turning the skewers often.
- Once done, brush the reserved teriyaki sauce over and garnish the chicken skewers with green onions and sesame seeds and serve.
Notes
- Cut the meat and vegetables into similar-sized pieces for even cooking.
- Marinate the chicken for at least 1 hour.
- Don’t marinate for longer than 4 hours or the meat may begin to dry out.
- Soak wooden and bamboo skewers in water for a minimum of 30 minutes.
- Prep the kabobs up to 24 hours in advance and cover tightly with plastic wrap in the fridge until ready to cook.
- We love chicken breasts, but boneless, skinless chicken thighs would be juicy and flavorful.
- Chicken should be cooked to an internal temperature of 165 degrees F when checked with a meat thermometer.
- There are no rules when it comes to vegetables. Add your favorites such as zucchini, yellow, squash, and onions.
- Want a punch of sweetness? Add cubes of fresh pineapple to the teriyaki chicken kabobs.
- Chinese-style hot mustard is a must for dipping.
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