Name: teriyaki chicken kabobs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 0.5 cup Soy Sauce; 0.25 cup Honey; 2 tbsp Sesame Oil; 2 cloves Garlic (minced); 1 inch Ginger (freshly grated); 0.5 tsp Red Pepper Flakes ((optional)); 1.5 lbs Boneless Skinless Chicken Thighs (cut into 1-inch pieces); 1 medium Red Bell Pepper (cut into 1-inch pieces); 1 medium Green Bell Pepper (cut into 1-inch pieces); 1 medium Yellow Onion (cut into 1-inch pieces); 1 medium Zucchini (cut into 1-inch pieces); 2 tbsp Sesame Seeds (toasted); 0.25 cup Green Onions (sliced)

There are some recipes that just feel like sunshine on a plate, and for me, these teriyaki Chicken Kabobs are absolutely one of them. I remember the first time I nailed this recipe – it was a sweltering summer evening, the kind where the air just hangs heavy, and the thought of turning on the oven felt like a chore. My kids were buzzing with that end-of-school-year energy, and I wanted something that felt special, a little bit of a treat, but also super easy. I’d been fiddling around with teriyaki marinades for ages, trying to get that perfect balance of sweet, savory, and that little umami kick. This version? It’s the one. It’s the one that makes my husband ask for seconds (which, let’s be honest, is high praise!), the one that gets gobbled up by little hands, and the one that I pull out whenever we need a quick, flavorful weeknight dinner or a showstopper for a backyard barbecue. They’re so much better than just plain grilled chicken, and honestly, a step up from even some of the restaurant versions I’ve tried. If you love the idea of tender chicken marinated in that irresistible sweet and sticky teriyaki sauce, grilled to perfection with colorful veggies, then you are going to fall head over heels for these teriyaki chicken kabobs. Get ready to impress yourself!

What is Teriyaki chicken kabob?

So, what exactly are these magical things I keep raving about? Think of teriyaki chicken kabobs as your favorite sweet and savory teriyaki chicken, but taken to a whole new level of fun and flavor. “Teriyaki” itself refers to a Japanese cooking technique where food is grilled or broiled with a glaze of soy sauce, mirin (a sweet rice wine), and sugar. And “kabobs” – well, that’s just genius portability! We’re talking succulent pieces of chicken, usually Chicken Thighs because they stay so wonderfully moist, marinated in a homemade (or seriously good store-bought!) teriyaki sauce. Then, we thread them onto skewers with an assortment of colorful, crisp-tender vegetables. We’re talking bell peppers in every shade of the rainbow, sweet onions, maybe even some pineapple for that extra tropical zing. The magic happens when these skewers hit the grill or broiler. The teriyaki glaze caramelizes, creating this incredible sticky, slightly charred coating on the chicken and veggies that is just out of this world. It’s a complete meal on a stick, packed with flavor and so satisfying. It’s essentially the easiest way to serve up a restaurant-quality, flavor-packed meal right in your own backyard or kitchen.

Why you’ll love this recipe?

There are so many reasons why this teriyaki chicken kabob recipe has become a staple in my kitchen, and I’m pretty sure it’ll become a favorite for you too. First off, let’s talk about the FLAVOR. Oh my goodness, the flavor! That teriyaki glaze is a symphony in your mouth – it’s that perfect blend of sweet from the sugar and mirin, savory and salty from the soy sauce, with a hint of garlic and ginger that just makes your taste buds sing. When it caramelizes on the grill, it creates this sticky, irresistible coating that’s just heavenly. No dry, boring chicken here, folks! Then there’s the SIMPLICITY. Honestly, the most time-consuming part is chopping the veggies and marinating the chicken, and even that is pretty straightforward. The actual grilling or broiling is quick, making this a lifesaver on busy weeknights when you want something impressive without spending hours in the kitchen. And the COST-EFFICIENCY? Chicken thighs are usually one of the most budget-friendly cuts of poultry, and the marinade ingredients are pantry staples. You get a ton of flavor for your buck, making this a fantastic option for feeding a crowd without breaking the bank. Plus, the VERSATILITY is amazing. You can serve these kabobs over fluffy rice, in lettuce wraps, alongside a fresh salad, or even just eat them straight off the skewer. I’ve even made a deconstructed version for the kids by just grilling the marinated chicken and serving the veggies on the side – they still devour it! What I love most about this recipe, though, is how it transports me. It feels like summer vacation, even in the middle of winter. It’s joyful, it’s delicious, and it’s incredibly rewarding to make. It’s a far cry from bland chicken and veggies; it’s an explosion of taste and texture that everyone, from toddlers to grandparents, seems to adore. If you’ve ever loved my honey garlic chicken wings or my Sheet Pan teriyaki salmon, you’re going to appreciate the depth of flavor we’re achieving here, but in a fun, interactive kabob format.

How do I make Teriyaki Chicken Kabobs?

Quick Overview

This recipe is all about marinating Chicken Thighs in a sweet and savory teriyaki sauce, threading them onto skewers with your favorite colorful vegetables, and then grilling or broiling them until they’re beautifully caramelized and cooked through. The process is wonderfully simple: marinate, skewer, and cook. What makes this method so special is the depth of flavor achieved through marinating and the gorgeous char you get from grilling. It’s a foolproof way to get tender, juicy chicken and perfectly cooked veggies every single time. You really can’t mess this up, and the results are so rewarding for minimal effort.

Ingredients

For the Chicken Marinade (and Glaze): For the Chicken: For the Chicken: For the Chicken: For the Chicken: For the Chicken:
These are the heart and soul of our teriyaki flavor. For the best results, I always recommend using good quality soy sauce – it really makes a difference in the depth of flavor. For the mirin, if you can find it, great! If not, you can substitute with a dry sherry or even just a bit more sugar and a splash of rice vinegar, though mirin adds a unique sweetness and gloss. The grated ginger and minced garlic are non-negotiable for that fresh, punchy aroma and taste. A touch of sesame oil adds that nutty complexity that just screams teriyaki. And for the sweetener, honey or brown sugar works beautifully, giving us that lovely caramelization when they cook. I usually make a bit extra of the marinade to brush on during cooking – it really amps up that sticky glaze! So, you’ll need: 1/2 cup soy sauce (low-sodium is fine), 1/4 cup mirin (or substitute), 1/4 cup honey or brown sugar, 2 tablespoons rice vinegar, 1 tablespoon grated fresh ginger, 2 cloves garlic, minced, 1 teaspoon sesame oil, 1.5 to 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces.

For the Kabobs:
This is where we add color, texture, and even more flavor! I like to use a mix of bell peppers – red, yellow, and orange are my go-tos because they’re sweet and hold up well to grilling. Sweet onions, like Vidalia or yellow onions, caramelize wonderfully and add a lovely savory note. If you’re feeling adventurous, chunks of fresh pineapple are fantastic; they get sweet and slightly charred, adding a tropical twist. Even zucchini or cherry tomatoes can be great additions. The key is to cut everything into pieces that are roughly the same size as your chicken chunks so they cook evenly. Make sure your veggies are fresh and crisp for the best texture. You’ll need: 2 bell peppers (any color), cut into 1-inch pieces, 1 large onion, cut into 1-inch pieces, Optional: 1 cup pineapple chunks, or other vegetables like zucchini or cherry tomatoes.

For Serving:
While the kabobs are fantastic on their own, serving them over a bed of fluffy white or brown rice is classic for a reason. It soaks up all those delicious teriyaki juices! A sprinkle of toasted sesame seeds and some thinly sliced green onions add a final flourish of flavor and visual appeal. So, have on hand: Cooked rice, toasted sesame seeds, sliced green onions.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get your grill or broiler ready. If you’re using a grill, preheat it to medium-high heat. You want it nice and hot so you get a good sear and caramelization without burning the glaze too quickly. If you’re using your oven’s broiler, position an oven rack about 4-6 inches from the heat source and preheat the broiler. For broiling, you’ll want to use a sturdy baking sheet, ideally lined with foil or parchment paper for easier cleanup. I like to have my skewers ready to go once the chicken and veggies are prepped.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together your soy sauce, mirin (or its substitute), honey or brown sugar, and rice vinegar. This is the base of our glorious teriyaki marinade. Make sure to whisk until the sugar or honey is fully dissolved. Don’t worry, there aren’t really any “dry” ingredients in the traditional sense for the marinade itself, but this is the foundational liquid mixture we’ll build upon.

Step 3: Mix Wet Ingredients

Now, to that liquid base, we add the aromatics. Stir in the grated fresh ginger, minced garlic, and sesame oil. Give it all a good whisk. This is where that incredible fragrance starts to bloom. You should be able to smell the bright, zesty ginger and the pungent garlic. It’s truly intoxicating!

Step 4: Combine

Add your cut chicken thigh pieces to the bowl with the teriyaki marinade. Toss everything together thoroughly to ensure every piece of chicken is well coated. Now, this is important: cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes, but ideally for 2-4 hours. The longer it marinates, the more flavor the chicken will absorb. I’ve even let it marinate overnight in a pinch, and it’s been delicious! Just don’t go much beyond 24 hours, as the acid in the marinade can start to break down the chicken too much. If you’re short on time, even 30 minutes will make a noticeable difference.

Step 5: Prepare Filling

While the chicken is marinating, prepare your vegetables. Wash and chop your bell peppers and onion into roughly 1-inch pieces, similar in size to your chicken chunks. If you’re using pineapple, cut it into similar-sized chunks as well. If you’re using other veggies like zucchini, cut them into rounds or half-moons that are about 1/2 inch thick. The goal is for everything to cook at roughly the same rate. I like to keep a separate small bowl of the marinade handy to brush onto the veggies as I skewer them, or I’ll lightly toss them in a bit of oil. For this recipe, we’re just going to thread them onto the skewers as is after the chicken has marinated.

Step 6: Layer & Swirl

This is the fun part! If you’re using wooden skewers, make sure to soak them in water for at least 30 minutes beforehand to prevent them from burning on the grill. Thread the marinated chicken pieces and the prepared vegetables onto the skewers, alternating as you go. Try to pack them relatively snugly, but not so tightly that they can’t cook evenly. For example, you might do a piece of chicken, then a pepper, then onion, then chicken, and so on. If you’re using pineapple, add that in for a burst of sweetness. Make sure each skewer has a good mix of chicken and veggies. I like to reserve about 1/4 cup of the marinade for brushing later, but discard the rest of the marinade the chicken was in – you don’t want to reuse raw chicken marinade. I usually aim for about 3-4 pieces of chicken per skewer.

Step 7: Bake

Time to cook! Place the prepared skewers on your preheated grill grates or on the foil-lined baking sheet under the broiler. Grill for about 10-15 minutes, turning occasionally, until the chicken is cooked through and has nice char marks, and the vegetables are tender-crisp and slightly caramelized. If broiling, this will take about 8-12 minutes, watching carefully to prevent burning. About halfway through cooking, brush the skewers with the reserved teriyaki marinade (or a fresh glaze made with some of the marinade ingredients if you didn’t reserve any). This is what gives them that irresistible sticky finish. The chicken should reach an internal temperature of 165°F (74°C).

Step 8: Cool & Glaze

Once cooked, remove the skewers from the grill or oven. Let them rest for just a few minutes before serving. This brief resting period allows the juices in the chicken to redistribute, ensuring maximum tenderness. If you want an extra glossy finish, you can brush them with a little more reserved glaze or a light drizzle of sesame oil right after they come off the heat. The heat will help the glaze set beautifully.

Step 9: Slice & Serve

Serve the teriyaki chicken kabobs hot! I love to arrange them on a platter over a bed of steamed rice, garnished with toasted sesame seeds and thinly sliced green onions. You can also serve them directly from the platter or even let people grab their own skewers. They are fantastic as is, or you can serve them with a side of your favorite Asian-inspired slaw or a simple cucumber salad. Enjoy the explosion of flavors!

What to Serve It With

These teriyaki chicken kabobs are incredibly versatile, and I love how they can fit into so many different meal occasions. For a classic BREAKFAST or BRUNCH spread, imagine these alongside some fluffy scrambled eggs, maybe a fresh fruit salad, and some crispy hash browns. They add a wonderfully savory and unexpected twist to your morning meal. I’ve even chopped up leftover kabobs and mixed them into an omelet – surprisingly delicious! For a more elegant BRUNCH, I might arrange them on a nice serving platter with some fresh greens and a light vinaigrette on the side, perhaps with some mini rice balls or even some savory pancakes. And as a sweet treat, though maybe a little unconventional, they can even work as a light DESSERT course if you’ve had a very light savory meal earlier. Think of them as a savory-sweet ending. However, where they truly shine is as COZY SNACKS for a casual gathering or a fun family dinner. They’re perfect for barbecues, picnics, or just a relaxed weeknight meal. My family loves them served over a big bowl of steamed white rice, allowing everyone to get their fill of that amazing teriyaki sauce. Another favorite pairing is with a simple side of steamed broccoli or sautéed snap peas for some added greens. We also sometimes serve them with some lettuce cups for a lighter, wrap-style meal. And for a bit of crunch, a simple shredded cabbage slaw with a light soy-sesame dressing is always a hit. Honestly, you can’t go wrong. They’re just pure deliciousness.

Top Tips for Perfecting Your Teriyaki Chicken Kabobs

I’ve made these teriyaki chicken kabobs more times than I can count, and over the years, I’ve picked up a few tricks that I think really elevate them from good to absolutely phenomenal. First, ZUCCHINI PREP is key if you’re using it! If you slice zucchini too thin or don’t cook it enough, it can get a bit watery. I like to cut mine into about 1/2-inch thick rounds or half-moons and ensure they get a nice char on the grill. Don’t be afraid of a little charring on the veggies; it adds fantastic flavor! For MIXING ADVICE, remember that the chicken thighs are forgiving and stay moist, but overmixing the marinade can be a thing. Just ensure everything is coated evenly. The key is patience during the marinating time – that’s where the real flavor infusion happens. When it comes to SWIRL CUSTOMIZATION (though we aren’t really swirling here, think of it as arrangement!), think about color and texture. Alternate vibrant peppers with the chicken and onions for visual appeal. If you’re adding pineapple, place it strategically for pockets of sweetness. For INGREDIENT SWAPS, don’t be afraid! If you can’t find mirin, a dry sherry or even a tablespoon of apple cider vinegar with a pinch more sugar will work in a pinch. If you’re out of ginger, ground ginger can be used, but use it sparingly as it’s more potent (about 1/4 teaspoon). For a spicier kick, add a pinch of red pepper flakes to the marinade. BAKING TIPS are crucial, especially if you’re broiling. Keep a close eye on them! Ovens vary, so broiling can go from perfectly charred to burnt in seconds. I always keep the oven door slightly ajar when broiling for better air circulation and to prevent flare-ups if any marinade drips. For grilling, medium-high heat is your friend. You want a nice sear, not a slow cook. And for GLAZE VARIATIONS, you can make it extra sticky by simmering a portion of the marinade in a small saucepan until it thickens slightly before brushing it on. You can also add a touch of sriracha for heat or a squeeze of lime juice for brightness right at the end. Trust me, these little tweaks make a world of difference and turn a great recipe into an unforgettable one.

Storing and Reheating Tips

One of the great things about these teriyaki chicken kabobs is that they’re still delicious even when you have leftovers! For ROOM TEMPERATURE storage, it’s best not to leave cooked kabobs out for more than two hours, especially if it’s warm out, to prevent any risk of foodborne illness. Just cover them loosely if they’re cooling down before refrigeration. For REFRIGERATOR STORAGE, once cooled, transfer the kabobs to an airtight container. They’ll stay fresh and delicious for about 3-4 days. I often pull the chicken and veggies off the skewers before storing them in the same container for easier reheating. If you’re planning on freezing them, this is a great make-ahead option. Wrap the cooked kabobs tightly in plastic wrap, then place them in a freezer-safe bag or container. They can last in the freezer for up to 2-3 months. When it comes to REHEATING, the best method really depends on how you plan to serve them. For the best flavor and texture, I like to reheat them in a skillet over medium heat with a little bit of extra teriyaki sauce or a splash of water. This helps rehydrate the chicken and veggies and brings back that lovely glaze. You can also reheat them in the oven at around 350°F (175°C) for about 10-15 minutes, or until heated through. If you’re in a real rush, the microwave works too, but the texture might be a bit softer. For GLAZE TIMING ADVICE, I usually don’t re-glaze when reheating unless I’m making a fresh glaze specifically for that purpose. The original glaze is usually enough to keep them flavorful. If you’re storing uncooked marinated chicken and veggies separately, you can store the marinated chicken in the fridge for up to 2 days, and the chopped veggies can be stored in an airtight container for about 2 days as well. Just assemble and cook when you’re ready!

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! The easiest way to make these teriyaki chicken kabobs gluten-free is to ensure you’re using a gluten-free soy sauce (often labeled as tamari) or a coconut aminos. Most other ingredients, like mirin (check the label, as some contain wheat), honey, sugar, ginger, garlic, sesame oil, chicken, and vegetables, are naturally gluten-free. Just be mindful of any pre-made marinades if you were considering using one, as they can sometimes contain hidden gluten. The taste and texture should remain very similar, with just a slight variation depending on the soy sauce alternative you choose.

Do I need to peel the zucchini?

For zucchini in these kabobs, no, you definitely do not need to peel it! Leaving the skin on actually adds a nice bit of texture and color to the kabobs. Plus, you retain more of the fiber and nutrients. Just make sure to wash the zucchini well before slicing and skewering. It cooks up beautifully with the skin on.

Can I make this as muffins instead?

That’s an interesting thought! While these are designed as kabobs, you could certainly adapt the flavors into a muffin. You’d need to finely dice the chicken and veggies, and probably reduce the liquid in the marinade slightly to ensure a muffin-like batter consistency. You’d also likely want to add a binder like an egg and perhaps a touch more flour or baking powder to the dry ingredients. The cooking time would be significantly different, and you’d be looking at a savory muffin rather than a kabob. It would be a different dish entirely, but the teriyaki flavor profile could certainly be delicious in a muffin!

How can I adjust the sweetness level?

This recipe is balanced to be sweet but not overly so. If you prefer a less sweet teriyaki glaze, you can easily reduce the amount of honey or brown sugar. I’d suggest starting by cutting it by about a tablespoon or two and tasting the marinade before adding the chicken. You can always add more sweetness, but it’s hard to take it away! Conversely, if you like it sweeter, a little extra honey or sugar will do the trick. You can also achieve a less sweet profile by adding more soy sauce or a splash of extra rice vinegar for tang.

What can I use instead of the glaze?

The glaze is what makes these kabobs so sticky and delicious! If you don’t want to use the glaze exactly as written, you have a few options. You could simply brush the chicken and veggies with a little bit of olive oil or sesame oil mixed with a pinch of garlic powder and ginger before grilling, then serve them with a side of store-bought teriyaki sauce for dipping. Another option is to make a simple drizzle with soy sauce, a touch of maple syrup, and a squeeze of lime juice. Or, for a completely different flavor, you could use a simple lemon-herb marinade instead! The core idea of chicken and veggies on a skewer is very adaptable.

Final Thoughts

I really hope you give these teriyaki chicken kabobs a try. They are, without a doubt, one of my go-to recipes for a reason. They bring so much flavor, so much fun, and so much joy to the table with surprisingly little effort. It’s that perfect combination of tender, marinated chicken and crisp-tender veggies, all coated in that irresistible sticky teriyaki glaze. It’s the kind of meal that makes everyone happy, whether you’re serving it up for a casual weeknight dinner or a lively backyard barbecue. If you’re a fan of bold, savory-sweet flavors, I’m confident these kabobs will become a favorite in your kitchen too. If you enjoy this recipe, you might also love my sticky honey soy chicken wings or my teriyaki salmon recipe for more flavor adventures. Don’t forget to come back and let me know how yours turned out in the comments below! I’d love to hear about any variations you tried or how much your family enjoyed them. Happy cooking!