Teriyaki Chicken Kabobs
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
1 hr
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Total Time
1 hr 30 mins
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Servings
4
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Calories
274 kcal
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Course
Main Course, Dinner
Teriyaki Chicken Kabobs
Description
This recipe starts by marinating bite-sized chicken breast pieces in teriyaki sauce for at least one hour, allowing the flavors to infuse the meat. Vegetables including red and orange bell peppers, zucchini rounds, and red onion chunks are cut into similarly sized pieces for even grilling. The skewers are soaked if wooden to prevent burning.
Grilling at medium-high heat cooks the kabobs through while basting occasionally with extra teriyaki sauce to maintain moisture and enhance the glaze. The result is tender chicken with a slightly sticky, flavorful coating and grilled vegetables retaining some crispness and sweetness from charring.
This dish works well as a main course accompanied by steamed rice or noodles. It offers a balanced combination of protein and vegetables, making it suitable for a wholesome backyard meal or casual dinner.
Alternatively, these kabobs can be broiled indoors if a grill is unavailable, using high heat for a similar effect.
Ingredients
- 1 ½ pounds chicken breast cut into 1" cubes, boneless skinless
- ⅔ cup teriyaki sauce divided, homemade or store-bought
- 1 red bell pepper cut into 1" pieces
- 1 bell pepper cut into 1" pieces, orange
- 1 small zucchini cut into rounds
- 1 red onion cut into 1" pieces
Instructions
- Combine chicken breasts and ⅓ cup teriyaki sauce in a bowl and marinate for 1 hour or up to 24 hours.
- If using wood skewers, soak them in water at least 30 minutes.
- Preheat grill to medium-high (about 375°F).
- Thread the chicken and vegetables on skewers and discard marinade.
- Grill, basting with remaining sauce occasionally, for 12-16 minutes or until chicken is cooked through and reaches 165°F.
Notes
- Use store-bought teriyaki sauce for convenience or enhance with fresh ginger, orange juice, or sesame seeds for more flavor.
- Cut vegetables into bite-sized pieces that are not too small to avoid falling off the skewers and not too large to ensure even cooking.
- Soak wooden skewers in water while marinating to prevent burning during grilling.
- If grilling is not an option, broil kabobs 4-6 inches from heat at 500°F for about 6-7 minutes per side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274 | 14% |
| Carbohydrates | 15g | 5% |
| Protein | 40g | 80% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 2045mg | 85% |
| Potassium | 1031mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 2013IU | 40% |
| Vitamin C | 89mg | 99% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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