Teriyaki Chicken Kabobs
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Additional Time
30 mins
-
Total Time
1 hr 5 mins
-
Servings
6
-
Calories
184 kcal
-
Course
Main Course
-
Cuisine
Asian
Teriyaki Chicken Kabobs
Report
This chicken kabobs recipe features chicken marinated in a flavorful homemade teriyaki sauce, skewered with veggies and fired on the grill.
Share:
Ingredients
- ½ cup granulated sugar
- ½ cup soy sauce
- ¼ cup rice vinegar
- 2 cloves garlic , finely pressed or smashed smooth
- 1 tablepoon cornstarch
- ¼ teaspoon freshly ground black pepper , or a pinch of cayenne pepper
- 1 pound chicken breast tenders
- 1 red bell pepper , seeded and cut into 1-inch cubes
- 1 yellow bell pepper , seeded and cut into 1-inch cubes
- 1 pasilla pepper , or anaheim chili or green bell pepper, seeded and cut into 1-inch cubes
- ½ medium yellow onion , seeded and cut into 1-inch pieces
Add to Shopping List
Instructions
- First, make the teriyaki sauce. Whisk the sugar, soy sauce, vinegar, garlic, cornstarch, and pepper in a small saucepan over low heat. Bring to a rolling simmer, stirring frequently, and cook for 2-3 minutes. Remove from the heat then transfer to a small bowl and cool for 10-20 minutes.
- Trim any extra fat or tendrils from the chicken and place in a medium bowl or gallon freezer bag. Add half of the cooled teriyaki sauce to the chicken, reserving the rest of the teriyaki sauce for basting. Place in the refrigerator for at least 30 minutes up to overnight. I find 2 hours adds a good depth of flavor.
- When ready to cook, preheat a grill to medium-high. If using wooden skewers, soak them in water for 10-15 minutes before adding chicken and veggies. Alternate threading the chicken tenders with the chunks of vegetables among the skewers.
- Lightly oil a paper towel and wipe the grill grates. Place the kabobs on the grates and cook for 12-15 minutes, rotating the kabobs every 2-3 minutes. Baste the chicken and vegetables with the remaining teriyaki sauce during the final few turns of the skewers so the sauce doesn't burn before the chicken cooks through. Serve warm or at room temperature.
Notes
- You can prepare the teriyaki sauce up to 1 week ahead of time.
- While 30 minutes will impart flavor to the chicken, more time gives more flavor. Two hours is usually my minimum. Avoid marinating longer than 24 hours as the chicken could become mealy.
Nutrition Information
Show Details
Calories
184kcal
(9%)
Carbohydrates
22g
(7%)
Protein
19g
(38%)
Fat
2g
(3%)
Saturated Fat
0.5g
(3%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
48mg
(16%)
Sodium
1171mg
(49%)
Potassium
450mg
(13%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
1101IU
(22%)
Vitamin C
64mg
(71%)
Calcium
17mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 19g | 38% |
| Fat | 2g | 3% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 48mg | 16% |
| Sodium | 1171mg | 49% |
| Potassium | 450mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 1101IU | 22% |
| Vitamin C | 64mg | 71% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
