These Grilled Teriyaki Chicken Kebobs are so tantalizingly delicious! Tender chicken, lightly charred fruit and veggies all finished off with a generous smothering of homemade teriyaki sauce, yes these are wow good!
I know the servings I listed says 4 but I might recommend 3, my husband and I each ate about 4 skewers. They were so tasty I just couldn’t stop, but they’re mostly veggies right?
Really these are fairly healthy. They are low in fat, full of fruit and veggies and a great source of lean protein from the chicken. I love when I can have a healthy meal that is so amazingly good. Healthy and yummy, it’s a definite keeper. Enjoy!
Review Recipe
Grilled Chicken Teriyaki Kebobs
Easy to make deliciously flavorful teriyaki kebabs! Made with chicken and veggies and finished with a tasty marinade.
Servings: 10
Prep25 minutesCook10 minutesMarinating1 hourReady in: 35 minutes
Ingredients1 1/2 lbs boneless skinless chicken breasts , diced into 1 1/2 inch pieces2 small green bell peppers (or 1 1/2 large), diced into 1 1/2 inch pieces2 small red bell peppers (or 1 1/2 large), diced into 1 1/2 inch pieces1 large yellow onion , diced into 1 1/2 inch wedges3 heaping cups fresh pineapple , diced into 1 1/2 inch chunks (and about 1/2 - 3/4 inch thick)Marinade/glaze3/4 cup low sodium soy sauce1/4 cup + 2 Tbsp apple cider vinegar1/3 cup packed light-brown sugar1/4 cup honey3 Tbsp orange marmalade1 tsp molasses1 tbsp finely grated fresh ginger2 cloves garlic , finely minced1/2 tsp freshly ground black pepper1 Tbsp cold water2 1/2 tsp cornstarch
InstructionsIn a mixing bowl, whisk together soy sauce, apple cider vinegar, light-brown sugar, honey, orange marmalade, molasses, grated ginger, garlic and pepper. Reserve 1 cup of sauce mixture in a bowl in refrigerator and pour remaining sauce over diced chicken in a large ziploc bag. Seal bag and place bag in a bowl (to prevent leaks) in refrigerator and allow chicken to marinate 1 - 4 hours in refrigerator.To prepare glaze, pour reserved 1 cup sauce into a small saucepan. In a small bowl, whisk together 1 Tbsp cold water and cornstarch, then pour cornstarch mixture into saucepan and stir. Bring sauce just to a boil over medium high heat, stirring frequently. Once mixture reaches a boil, reduce heat and allow to gently boil 1 minute, stirring constantly. Remove from heat and allow to cool slightly.To prepare kabobs, using either metal skewers or water soaked wood skewers, thread a piece of marinated chicken (discard marinade), followed by an onion wedge, a chunk of red pepper, a chunk of green pepper and a chunk of pineapple, then repeat pattern twice and finish with an additional piece of chicken (I fit 4 pieces of chicken on the kebab total then 3 of everything else).Grill kebabs over medium heat, 12 - 16 minutes rotating once halfway through grilling, until chicken has fully cooked through. Remove from grill and brush kebabs with teriyaki sauce, serve warm with cooked white or brown rice if desired (alternately you can brush kebabs with teriyaki sauce during the last few minutes of grilling but I say why waste such good sauce that will drip to bottom of the grill).Recipe Source: Cooking Classy
Course: Main CourseCuisine: AsianKeyword: Teriyaki Kebabs Author: Jaclyn
Review Recipe
Course: Main CourseCuisine: AsianKeyword: Teriyaki Kebabs
Author: Jaclyn
