13 Delicious Teriyaki Chicken Kabobs Recipes

Variety is the spice of life, and when it comes to dinner, nothing beats the sweet and savory flavors of teriyaki chicken kabobs. Perfect for weeknight meals or weekend barbecues, these 13 recipes promise to deliver mouthwatering skewers that are as easy to make as they are delicious. Whether you’re craving something classic or adventurous, we’ve got you covered. Let’s fire up the grill and dive into these irresistible dishes!

Honey Garlic Teriyaki Chicken Kabobs

Today, I found myself reminiscing about the first time I tried making Honey Garlic Teriyaki Chicken Kabobs. It was a summer evening much like this one, with the grill fired up and the scent of garlic and honey mingling in the air. That trial run turned into a family favorite, and now, I’m excited to share the perfected version with you.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/3 cup premium soy sauce
• 1/4 cup raw, unfiltered honey
• 3 cloves garlic, finely minced
• 1 tbsp freshly grated ginger
• 2 tbsp mirin
• 1 tbsp toasted sesame oil
• 1 tbsp avocado oil
• 1/2 tsp crushed red pepper flakes
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. In a medium bowl, whisk together soy sauce, honey, minced garlic, grated ginger, mirin, toasted sesame oil, and crushed red pepper flakes until fully combined.
2. Add cubed chicken thighs to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat, approximately 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Thread marinated chicken, red bell pepper, yellow bell pepper, and red onion pieces onto the soaked bamboo skewers, alternating between ingredients.
5. Place the kabobs on the preheated grill. Cook for 4-5 minutes per side, turning once, until the chicken reaches an internal temperature of 165°F and the vegetables are slightly charred.
6. During the last minute of grilling, brush the kabobs with any remaining marinade for an extra glaze.
7. Remove from the grill and let rest for 3 minutes before serving to allow the juices to redistribute.

Just as I remember, these kabobs are a perfect balance of sweet and savory, with the chicken incredibly tender and the vegetables crisp-tender. Serve them over a bed of jasmine rice or alongside a crisp Asian slaw for a meal that’s as beautiful as it is delicious.

Pineapple Teriyaki Chicken Kabobs

There’s something about the combination of sweet pineapple and savory teriyaki that just screams summer to me. I remember the first time I tried making these Pineapple Teriyaki Chicken Kabobs at a backyard BBQ, and they were such a hit that they’ve become a staple in my summer cooking repertoire.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 cup fresh pineapple, cut into 1-inch chunks
• 1/2 cup high-quality teriyaki sauce
• 2 tbsp clarified butter, melted
• 1 tbsp fresh ginger, finely grated
• 1 tsp garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, approximately 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a large mixing bowl, combine the chicken cubes with teriyaki sauce, grated ginger, minced garlic, sea salt, and black pepper. Marinate for at least 20 minutes to allow the flavors to meld.
3. Thread the marinated chicken and pineapple chunks alternately onto the soaked skewers, leaving a small space between each piece for even cooking.
4. Brush the kabobs with melted clarified butter before placing them on the grill. This adds a rich flavor and helps achieve a beautiful char.
5. Grill the kabobs for 4-5 minutes per side, or until the chicken reaches an internal temperature of 165°F and the pineapple is caramelized.
6. Let the kabobs rest for 3 minutes before serving to allow the juices to redistribute, ensuring moist and flavorful chicken.

Each bite of these kabobs offers a perfect balance of juicy chicken and sweet, tangy pineapple, with the teriyaki glaze adding a glossy finish. For an extra touch, serve them over a bed of coconut rice to soak up all the delicious flavors.

Spicy Teriyaki Chicken Kabobs

Perfect for those summer evenings when you’re craving something with a bit of heat and a lot of flavor, these Spicy Teriyaki Chicken Kabobs have become a staple in my backyard BBQ rotations. I remember the first time I tried them; the combination of the smoky char from the grill and the sweet-spicy glaze was absolutely irresistible.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/2 cup high-quality teriyaki sauce
• 2 tbsp sriracha sauce
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 1 tbsp toasted sesame oil
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• Skewers, soaked in water for 30 minutes

Instructions

1. In a large mixing bowl, combine teriyaki sauce, sriracha, grated ginger, minced garlic, and toasted sesame oil to create the marinade.
2. Add the chicken cubes to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor penetration.
3. Preheat your grill to medium-high heat, approximately 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Thread the marinated chicken, bell peppers, and red onion onto the soaked skewers, alternating the pieces for a colorful presentation.
5. Place the kabobs on the preheated grill, cooking for 4-5 minutes per side, or until the chicken reaches an internal temperature of 165°F and the vegetables are slightly charred.
6. During the last minute of grilling, brush the kabobs with any remaining marinade for an extra glossy finish.

You’ll love the juicy tenderness of the chicken paired with the crisp, smoky vegetables, all enveloped in that sticky, spicy-sweet teriyaki glaze. Serve these kabobs over a bed of steamed jasmine rice or alongside a crisp Asian slaw for a complete meal that’s sure to impress.

Sesame Teriyaki Chicken Kabobs

Back when I first experimented with grilling, I stumbled upon a combination that would become a staple in my summer cooking—sesame teriyaki chicken kabobs. There’s something about the smoky char from the grill paired with the sweet and savory glaze that feels like a celebration of flavors.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/3 cup high-quality teriyaki sauce
• 2 tbsp toasted sesame oil
• 1 tbsp fresh ginger, finely grated
• 2 cloves garlic, minced
• 1 tbsp sesame seeds, for garnish
• 2 green onions, thinly sliced, for garnish
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces

Instructions

1. In a large mixing bowl, combine the chicken cubes, teriyaki sauce, toasted sesame oil, grated ginger, and minced garlic. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator for deeper flavor.
2. Preheat your grill to medium-high heat, approximately 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
3. Thread the marinated chicken, bell peppers, and red onion onto skewers, alternating the pieces for a colorful presentation. Tip: If using wooden skewers, soak them in water for 30 minutes beforehand to avoid burning.
4. Place the kabobs on the grill, cooking for 4-5 minutes per side, or until the chicken reaches an internal temperature of 165°F and the vegetables are slightly charred.
5. During the last minute of grilling, brush the kabobs with any remaining marinade for an extra glaze. Tip: Always bring leftover marinade to a boil for at least 1 minute before using it as a glaze to ensure it’s safe to consume.
6. Remove the kabobs from the grill and let them rest for 2 minutes. Sprinkle with sesame seeds and sliced green onions before serving. Tip: Letting the kabobs rest ensures the juices redistribute, keeping the chicken moist.

Rich in umami and with a perfect balance of sweetness and smokiness, these kabobs are a hit at any gathering. Serve them over a bed of jasmine rice or alongside a crisp Asian slaw for a complete meal that’s as visually appealing as it is delicious.

Vegetable Loaded Teriyaki Chicken Kabobs

Last summer, I discovered the magic of combining sweet teriyaki glaze with smoky grilled vegetables and chicken during a backyard BBQ. It was a hit, and since then, I’ve perfected the recipe to share with you all.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/2 cup high-quality teriyaki sauce
• 2 tbsp clarified butter, melted
• 1 red bell pepper, seeded and cut into 1-inch pieces
• 1 zucchini, sliced into 1/2-inch rounds
• 1 red onion, cut into 1-inch chunks
• 8 oz whole button mushrooms, stems trimmed
• 1 tbsp sesame oil
• 1 tsp freshly grated ginger
• 1 garlic clove, minced
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, combine chicken cubes with teriyaki sauce, sesame oil, ginger, and garlic. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator for deeper flavor.
2. Preheat grill to medium-high heat (375°F to 400°F). Brush the grill grates with clarified butter to prevent sticking.
3. Thread marinated chicken, bell pepper, zucchini, red onion, and mushrooms alternately onto the soaked bamboo skewers.
4. Place kabobs on the preheated grill. Cook for 10-12 minutes, turning every 3 minutes, until chicken reaches an internal temperature of 165°F and vegetables are charred and tender.
5. Brush kabobs with additional teriyaki sauce during the last 2 minutes of grilling for a glossy finish.

Perfectly grilled, these kabobs boast a juicy interior with a caramelized exterior, thanks to the teriyaki glaze. Serve them over a bed of steamed jasmine rice or with a side of chilled cucumber salad for a refreshing contrast.

Grilled Teriyaki Chicken Kabobs with Bell Peppers

Last summer, I discovered the joy of grilling these teriyaki chicken kabobs during a casual backyard BBQ, and they’ve been a staple in my recipe rotation ever since. The combination of juicy chicken and crisp bell peppers, all glazed with a sticky-sweet teriyaki sauce, is simply irresistible.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup high-quality teriyaki sauce
• 2 tbsp mirin
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 2 large bell peppers (1 red, 1 yellow), cut into 1-inch pieces
• 2 tbsp toasted sesame oil
• 1 tbsp honey
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. In a medium bowl, whisk together teriyaki sauce, mirin, ginger, garlic, and honey to create the marinade.
2. Add chicken pieces to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat grill to medium-high heat (375°F to 400°F).
4. Thread marinated chicken and bell pepper pieces alternately onto soaked bamboo skewers.
5. Brush skewers lightly with toasted sesame oil to prevent sticking and add a nutty flavor.
6. Grill skewers for 4-5 minutes per side, or until chicken reaches an internal temperature of 165°F and has visible grill marks.
7. During the last minute of grilling, brush skewers with additional teriyaki sauce for a glossy finish.

Out of the grill, these kabobs boast a perfect char and a mouthwatering aroma. The chicken is tender and flavorful, while the bell peppers add a sweet crunch. Serve them over a bed of steamed jasmine rice or alongside a crisp Asian slaw for a complete meal.

Teriyaki Chicken and Mushroom Kabobs

Finally, a dish that brings the vibrant flavors of Japan right to your backyard grill—Teriyaki Chicken and Mushroom Kabobs. I remember the first time I tried these at a summer potluck; the smoky aroma paired with the sweet and savory glaze had me hooked. Now, it’s a staple in my summer cooking repertoire, perfect for those evenings when the grill is calling your name.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 8 oz cremini mushrooms, stems removed
• 1/2 cup soy sauce
• 1/4 cup mirin
• 2 tbsp brown sugar
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 1/4 tsp red pepper flakes
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. In a medium bowl, whisk together soy sauce, mirin, brown sugar, ginger, garlic, and red pepper flakes to create the teriyaki marinade.
2. Add chicken cubes to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat, approximately 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Thread marinated chicken and mushrooms alternately onto the soaked bamboo skewers, leaving a small space between each piece for even cooking.
5. Grill kabobs for 4-5 minutes per side, basting with remaining marinade during the last 2 minutes of cooking, until chicken reaches an internal temperature of 165°F and mushrooms are tender.
6. Let kabobs rest for 3 minutes before serving to allow juices to redistribute.

Delight in the perfect balance of textures—the chicken’s juicy tenderness against the mushrooms’ earthy firmness, all enveloped in that glossy, irresistible teriyaki glaze. Serve these kabobs over a bed of steamed jasmine rice or alongside a crisp Asian slaw for a meal that’s as beautiful as it is delicious.

Sweet and Sour Teriyaki Chicken Kabobs

Just last weekend, I found myself reminiscing about the first time I tried Sweet and Sour Teriyaki Chicken Kabobs at a summer barbecue. The combination of tangy and sweet flavors with the smoky char from the grill was unforgettable. Now, I make it a point to prepare these kabobs whenever I’m craving something that’s both comforting and exciting.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/2 cup high-quality teriyaki sauce
• 1/4 cup rice vinegar
• 2 tbsp honey
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 2 tbsp avocado oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium bowl, whisk together teriyaki sauce, rice vinegar, honey, ginger, and garlic until well combined.
2. Add chicken cubes to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, preferably overnight, for maximum flavor infusion.
3. Preheat grill to medium-high heat (375°F to 400°F) and lightly oil the grates with avocado oil to prevent sticking.
4. Thread marinated chicken, bell peppers, and onion onto skewers, alternating between ingredients for even cooking and presentation.
5. Season kabobs with sea salt and black pepper, then place on the grill. Cook for 4-5 minutes per side, or until chicken reaches an internal temperature of 165°F and vegetables are slightly charred.
6. Brush kabobs with remaining marinade during the last 2 minutes of grilling for an extra layer of flavor.
7. Remove from grill and let rest for 3 minutes before serving to allow juices to redistribute.

How the kabobs turn out is nothing short of magical—the chicken is succulent and bursting with flavor, while the vegetables offer a crisp contrast. Serve them over a bed of jasmine rice or alongside a refreshing cucumber salad for a complete meal that’s sure to impress.

Teriyaki Chicken Kabobs with Zucchini and Squash

Mmm, there’s something about the sizzle of teriyaki chicken kabobs on the grill that takes me back to summer BBQs at my grandma’s house. The sweet and savory glaze caramelizing on the chicken, paired with the fresh crunch of zucchini and squash, is a combo that never fails to delight. Today, I’m sharing my go-to recipe that’s perfect for those warm evenings when you crave something both hearty and refreshing.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/4 cup high-quality soy sauce
• 1/4 cup mirin
• 2 tbsp sake
• 2 tbsp granulated sugar
• 1 medium zucchini, sliced into 1/2-inch rounds
• 1 medium yellow squash, sliced into 1/2-inch rounds
• 2 tbsp clarified butter, melted
• 1 tbsp toasted sesame seeds, for garnish

Instructions

1. In a medium saucepan over medium heat, combine soy sauce, mirin, sake, and sugar. Stir until sugar dissolves, then simmer for 5 minutes until slightly thickened. Remove from heat and let cool to room temperature.
2. Preheat grill to medium-high heat (375°F to 400°F).
3. Thread chicken, zucchini, and squash alternately onto skewers, leaving a small space between each piece for even cooking.
4. Brush kabobs lightly with clarified butter to prevent sticking and promote browning.
5. Grill kabobs for 4-5 minutes per side, basting with teriyaki sauce during the last 2 minutes of cooking. Tip: Avoid over-basting to prevent burning.
6. Once chicken reaches an internal temperature of 165°F and vegetables are tender with grill marks, remove from heat.
7. Sprinkle with toasted sesame seeds before serving. Tip: Let kabobs rest for 3 minutes to allow juices to redistribute.

Velvety teriyaki glaze clinging to juicy chicken, with a smoky char from the grill, makes these kabobs irresistibly delicious. Serve them over a bed of steamed jasmine rice or alongside a crisp Asian slaw for a meal that’s as vibrant as it is flavorful.

BBQ Teriyaki Chicken Kabobs

Summer evenings call for something special on the grill, and these BBQ Teriyaki Chicken Kabobs have become my go-to for impressing guests or just treating myself. The sweet and savory glaze caramelizing over the chicken is a sight to behold, and the aroma? Absolutely irresistible.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/2 cup high-quality teriyaki sauce
• 2 tbsp clarified butter, for basting
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces

Instructions

1. In a large bowl, combine the chicken cubes with teriyaki sauce, grated ginger, and minced garlic. Marinate for at least 30 minutes in the refrigerator, though overnight marination enhances the flavor significantly.
2. Preheat your grill to medium-high heat, aiming for a consistent 375°F. This ensures even cooking without charring the exterior too quickly.
3. Thread the marinated chicken, bell peppers, and red onion onto skewers alternately, leaving a small space between each piece for even heat distribution.
4. Place the kabobs on the grill, basting lightly with clarified butter. Grill for 4-5 minutes per side, turning once, until the chicken reaches an internal temperature of 165°F.
5. During the last minute of grilling, brush the kabobs with additional teriyaki sauce for a glossy, flavorful finish.

Perfectly grilled, these kabobs boast a juicy interior with a slightly charred, sticky-sweet exterior. Serve them over a bed of jasmine rice or alongside a crisp Asian slaw for a meal that’s as vibrant as it is delicious.

Teriyaki Chicken Kabobs with Pineapple and Cherry Tomatoes

How many times have I found myself staring into the fridge, wondering what to make for dinner that’s both easy and packed with flavor? Too many to count. That’s why these Teriyaki Chicken Kabobs with Pineapple and Cherry Tomatoes have become a staple in my kitchen—they’re a perfect blend of sweet, savory, and just a tad smoky from the grill.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 cup teriyaki sauce, preferably homemade
• 2 cups fresh pineapple, cut into 1-inch chunks
• 1 pint cherry tomatoes
• 2 tbsp grapeseed oil
• 1 tbsp toasted sesame seeds
• 1/4 cup finely chopped green onions

Instructions

1. In a large bowl, marinate the chicken cubes in teriyaki sauce for at least 30 minutes, or up to 4 hours in the refrigerator for deeper flavor.
2. Preheat your grill to medium-high heat, approximately 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
3. Thread the marinated chicken, pineapple chunks, and cherry tomatoes onto skewers, alternating between ingredients for even cooking and presentation.
4. Brush the assembled kabobs with grapeseed oil to promote browning and prevent drying out during grilling.
5. Grill the kabobs for 4-5 minutes per side, or until the chicken reaches an internal temperature of 165°F and exhibits a slight char.
6. Remove the kabobs from the grill and immediately sprinkle with toasted sesame seeds and chopped green onions for a burst of color and texture.

Vibrant and juicy, these kabobs offer a delightful contrast between the caramelized pineapple and the tender, flavorful chicken. Serve them over a bed of jasmine rice or alongside a crisp Asian slaw for a meal that’s as beautiful as it is delicious.

Garlic Butter Teriyaki Chicken Kabobs

Kicking off the grill season with a bang, I’ve been obsessing over these Garlic Butter Teriyaki Chicken Kabobs. There’s something about the smoky char from the grill paired with the sweet and savory glaze that makes this dish a repeat offender in my summer menu. Let’s dive into making these irresistible kabobs that are sure to steal the show at your next barbecue.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/2 cup unsalted butter, clarified
• 1/3 cup high-quality teriyaki sauce
• 4 garlic cloves, finely minced
• 1 tbsp fresh ginger, grated
• 1 tbsp honey
• 1/2 tsp crushed red pepper flakes
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. In a small saucepan over low heat, melt the clarified butter. Add minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
2. Whisk in teriyaki sauce, honey, and crushed red pepper flakes. Simmer for 3 minutes until slightly thickened, then remove from heat. Tip: Let the sauce cool to room temperature to prevent the chicken from cooking prematurely when marinating.
3. Place chicken cubes in a large bowl and pour half of the teriyaki sauce over them, reserving the other half for basting. Marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
4. Preheat your grill to medium-high heat (375°F to 400°F). Thread marinated chicken, bell peppers, and onion onto soaked skewers alternately.
5. Grill kabobs for 10-12 minutes, turning every 2-3 minutes and basting with reserved sauce after each turn. Tip: Ensure each side gets a nice char for that authentic grilled flavor.
6. Remove from grill when chicken reaches an internal temperature of 165°F. Let rest for 5 minutes before serving. Tip: Resting allows the juices to redistribute, ensuring moist and tender chicken.

Every bite of these kabobs is a harmonious blend of juicy chicken, crisp vegetables, and that luscious garlic butter teriyaki glaze. Serve them over a bed of steamed jasmine rice or alongside a crisp Asian slaw for a meal that’s as vibrant as it is delicious.

Teriyaki Chicken Kabobs with Onions and Peppers

Yesterday, as I was rummaging through my fridge for dinner inspiration, I stumbled upon some chicken thighs and a medley of colorful peppers. It instantly reminded me of the teriyaki chicken kabobs my grandma used to make, sparking a wave of nostalgia and a sudden craving for that sweet, savory flavor.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 large yellow onion, cut into 1-inch pieces
• 2 bell peppers (1 red, 1 green), cut into 1-inch pieces
• 1/2 cup soy sauce
• 1/4 cup mirin
• 2 tbsp brown sugar
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 1/4 cup water

Instructions

1. In a medium bowl, whisk together soy sauce, mirin, brown sugar, ginger, garlic, and sesame oil to create the teriyaki marinade.
2. Add the chicken cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F) and lightly oil the grates to prevent sticking.
4. Thread the marinated chicken, onions, and peppers alternately onto skewers, leaving a small space between each piece for even cooking.
5. Grill the kabobs for 5-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F and the vegetables are slightly charred.
6. While the kabobs are grilling, transfer the remaining marinade to a small saucepan. Bring to a simmer over medium heat.
7. In a small bowl, mix cornstarch and water to create a slurry. Whisk into the simmering marinade and cook for 1-2 minutes, until the sauce thickens.
8. Brush the thickened teriyaki sauce over the kabobs during the last minute of grilling for a glossy finish.

The kabobs emerge from the grill with a perfect char, the chicken juicy and infused with the teriyaki’s umami richness. Serve them over a bed of steamed jasmine rice, drizzling any extra sauce on top for an irresistible glaze that’ll have everyone reaching for seconds.

Conclusion

Perfect for any occasion, these 13 teriyaki chicken kabob recipes offer a delightful mix of flavors that are sure to impress. Whether you’re grilling for a crowd or just spicing up weeknight dinners, there’s something here for everyone. We’d love to hear which recipe becomes your favorite—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for your fellow food enthusiasts.