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Grilled Teriyaki Chicken Kabobs
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Prep Time:
35 minutes
Cook Time:
15 minutes
Total Time:
530 minutes
Teriyaki chicken skewers with bell peppers, onion, zucchini, and pineapple – a delicious summer grilling option.
Ingredients:
  • To Thicken Sauce:
  • 0.5 cup soy sauce
  • 0.25 cup mirin (Japanese rice wine)
  • 0.25 cup olive oil
  • 3 tablespoons honey, or more to taste
  • 2 teaspoons sesame oil, or more to taste
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon ground ginger
  • 0.5 medium lemon, juiced
  • 1 dash Worcestershire sauce
  • 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
  • 0.5 cup cold water
  • 2 teaspoons cornstarch
Instructions:
  • Combine soy sauce, mirin, olive oil, honey, sesame oil, garlic powder, ginger, lemon juice, and Worcestershire sauce in a bowl and whisk until well blended. Set aside 1/4 of the marinade in a small bowl and refrigerate for later use.
  • Transfer the leftover marinade into a zip-top bag, then add the chicken. Refrigerate for 8 hours or overnight to marinate.
  • Preheat an outdoor grill to medium heat and lightly oil the grate. Take the chicken out of the refrigerator.
  • In a bowl, mix together bell peppers, onion, and zucchini. Drizzle with olive oil, sprinkle with salt and pepper, then toss well to coat evenly.
  • Thread the kabobs by layering chicken pieces with bell peppers, pineapple chunks, onion slices, and zucchini rounds. Spoon a bit of the sauce from the zip-top bag over the kabobs.
  • Grill the seasoned meat, basting with leftover sauce from the bag, turning occasionally until cooked through, around 15 to 20 minutes. Use a meat thermometer to check for doneness, aiming for a minimum internal temperature of 165°F (74°C).
  • Prepare a cornstarch slurry by mixing cold water and cornstarch in a small bowl. In a small saucepan, heat the reserved 1/4 cup marinade over medium heat. Once hot, pour in the cornstarch slurry and reduce the heat to medium-low. Stir frequently until the sauce thickens, for about 7 to 8 minutes.
  • Lay the kabobs on a tray and generously coat them with luscious teriyaki sauce. Finish by sprinkling a shower of toasted sesame seeds for an added crunch.

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