teriyaki chicken kabobs

The most delicious marinated teriyaki chicken grilled to perfection and finished with a delicious teriyaki sauce. Serve with a sprinkle of sesame seeds, fresh chopped green onions over steamed rice.

Teriyaki Chicken Skewers

chicken

cornstarch

water

brown sugar

soy sauce (*low sodium recommended)

garlic (minced)

tbsp rice vine vinegar

tbsp fresh ginger (minced)

tbsp honey

tsp sesame oil

skewers

sesame seed

chopped green onion

First make the sauce: Combine cornstarch and water in a small bowl. In a medium saucepan, add remaining ingredients along with the cornstarch/water mixture. Stirring frequently, bring sauce to a simmer. Cook until sauce lightly thickens. Sauce will be dark brown. Once sauce has thickened up, remove from heat and let cool completely. (place in fridge to speed up the process)

Once the sauce is completely cooled, place cubed chicken in a large ziplock bag. Pour half of the sauce over the chicken and gently shake to coat chicken. Let chicken marinate in the fridge for at least 30 minutes. Place remaining sauce aside for later.

When the chicken is done marinating, place your chicken on skewers and heat the grill to medium heat.

Once the grill is hot, place skewers on lightly oiled grill. Turn the skewers every 3-4 minutes until the chicken is cooked through (internal temp 165 degrees), about 20-30 minutes. During the last few turns baste with remaining teriyaki sauce.

Remove skewers from grill and serve with chopped green onion and a sprinkle of sesame seeds(optional).

Flavorful grilled teriyaki chicken skewers that are gluten-free and naturally sweetened! Perfect for serving with noodle salads or rice and veggies. Just 9 ingredients required!

Grilled Teriyaki Chicken Skewers (Quick Marinating!)

soy sauce

coconut sugar ((or sub brown sugar))

garlic powder

½ tsp rice vinegar

tsp toasted sesame oil

¼ chicken

arrowroot powder

Avocado oil ((for greasing grill pan))

Sesame seeds

green onion

If using bamboo skewers, soak in water for at least 30 minutes before using to prevent them from burning on the grill. We prefer metal skewers.

In a wide, shallow glass container, whisk together soy sauce or tamari, coconut sugar, garlic powder, rice vinegar, and sesame oil. Remove about 1/3 of the marinade (~2 ½ Tbsp if making the default number of servings) and reserve for making glaze.

Slice chicken thighs into ~1” chunks. Add to the container with the marinade, stir to coat well, cover, and let sit at room temperature for 30 minutes to marinate. If preparing in advance, you can marinate in the refrigerator for up to 12 hours and let sit out at room temperature for 30 minutes before grilling (this takes the chill off and prevents the chicken from burning on the outside before cooking fully).

While the chicken is marinating, whisk together the arrowroot powder and a splash of water in a small saucepan, then add the reserved marinade. Bring to a simmer, whisking frequently until thickened to a glossy glaze — about 2-3 minutes. If it thickens too much, add a little water to thin. If it’s too thin, whisk more arrowroot with water, then add to the saucepan and cook to thicken.

Once the chicken has finished marinating, lightly oil a grill pan or grill grate and preheat to medium-high. Thread cubed chicken and red onion onto skewers, alternating with 1 piece of red onion every 1-2 pieces of chicken, and ending with a piece of red onion.

Grill, turning every 3-4 minutes, until browned, beginning to char in spots, and fully cooked through (internal temperature reaches 165 F or 75 C) — about 10-15 minutes.

Transfer to a serving plate, brush the reserved glaze over the chicken, and sprinkle with sesame seeds and sliced green onion (both optional). These skewers are delicious served with rice and steamed broccoli or alongside our Creamy Sesame Noodle Salad.

Leftover grilled chicken keeps stored in the refrigerator for 2-3 days.

Teriyaki Pineapple Chicken Kabobs

chicken breasts

pineapple

red bell peppers (,

yellow onions (,

For the Teriyaki Glaze:

ginger

garlic

sesame oil

To make the teriyaki glaze, combine all ingredients in a small saucepan, bring it to a boil, reduce the heat to low and simmer for two minutes. Remove from heat and set aside until ready to use.

Alternately thread the pieces of chicken, pineapple, red bell pepper and onion onto skewers. Brush all sides with some olive oil.

Preheat the grill for high heat. Once hot, place the kabobs on the grill rack and cook for about 6-7 minutes on each side or until nicely browned and the chicken is cooked through. Use a basting brush to generously brush all sides of each kabob with the teriyaki sauce. Serve immediately.

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Top 3 teriyaki chicken kabobs recipes from across the web

The most viewed teriyaki chicken kabobs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Teriyaki Chicken Skewers

Grilled Teriyaki Chicken Skewers (Q...

Teriyaki Pineapple Chicken Kabobs

The most viewed teriyaki chicken kabobs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine