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Easy Teriyaki Chicken Kabobs Recipe

Juicy grilled chicken and colorful vegetables coated in a homemade teriyaki marinade. These Easy Teriyaki Chicken Kabobs are packed with sweet and savory flavor, making them perfect for weeknight dinners, meal prep, or summer cookouts.
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Prep Time 15 minutes
Cook Time 12 minutes
Marinating Time 30 minutes
Total Time 57 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • For the Kabobs
  • 1½ lbs boneless skinless chicken breast, cut into 1-inch cubes
  • 1 red bell pepper cut into chunks
  • 1 yellow bell pepper cut into chunks
  • 1 red onion cut into chunks
  • 1 zucchini sliced into thick rounds
  • Skewers wooden or metal
  • For the Teriyaki Marinade
  • ⅓ cup low-sodium soy sauce
  • 2 tbsp honey
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 3 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tbsp water
  • 1 tsp cornstarch
  • Optional Garnishes
  • Sesame seeds
  • Chopped green onions

Method
 

  1. In a bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger.
  2. Mix water and cornstarch in a small bowl, then stir into the marinade.
  3. Place chicken in a large bowl or zip-top bag and pour half the marinade over it. Reserve the remaining marinade.
  4. Marinate chicken in the refrigerator for 30 minutes.
  5. Preheat grill to medium-high heat.
  6. Thread chicken, bell peppers, onion, and zucchini onto skewers, alternating ingredients.
  7. Grill kabobs for 10–12 minutes, turning occasionally and brushing with reserved marinade.
  8. Cook until chicken reaches an internal temperature of 165°F (74°C).
  9. Remove from grill and garnish with sesame seeds and green onions if desired.
  10. Serve warm.

Notes

  • Soak wooden skewers in water for 30 minutes before grilling.
  • Chicken thighs can be substituted for chicken breast.
  • For oven cooking, bake at 425°F (220°C) for 15–20 minutes.
  • Add pineapple chunks for a sweet teriyaki twist.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Great served with rice, quinoa, or a fresh salad.