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A pile of grilled chicken teriyaki skewers on a round platter.

Grilled Teriyaki Chicken Skewers

5 from 1 vote
Created by Mariam Ezzeddine
Grilled Chicken Teriyaki Skewers 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.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Course Main Dish
Cuisine American, Asian
Servings 4 Servings
Servings

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.

Nutrition

Calories: 365kcal | Carbohydrates: 36g | Protein: 41g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 2219mg | Potassium: 931mg | Fiber: 1g | Sugar: 28g | Vitamin A: 602IU | Vitamin C: 61mg | Calcium: 56mg | Iron: 2mg
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