A smoky, charred aroma fills the air as these vibrant grilled chicken teriyaki kabobs sizzle on the grill. This delightful recipe takes just about 30 minutes to prepare and cook, making it the perfect balance of flavor and ease. Combining tender marinated chicken with colorful vegetables and a sweet-savory glaze, these kabobs are sure to become a favorite in your home.
This recipe is ideal for family dinners, summer barbecues, or gatherings with friends. They’re versatile enough to be served as an appetizer or main course and can be made ahead for easy entertaining. Leftovers can be stored in the fridge for a few days, allowing for quick meals throughout the week.
Why You’ll Love This Recipe
- The sweet and savory teriyaki sauce perfectly complements juicy chicken.
- Colorful veggies add both crunch and freshness to every bite.
- Grilling gives the kabobs a beautiful smoky flavor and charred texture.
- Quick marinade time means you can whip these up in no time.
What You’ll Need
Here’s what you’ll need to create these flavorful kabobs.
For the Kabobs
- 2 large boneless skinless chicken breasts, cut into 1-inch cubes
- 3/4 cup homemade teriyaki sauce
- 1 tsp ground black pepper
- 1/2 tsp sea salt
- 1 tsp garlic powder
- 1 large green pepper, cut into 1-inch chunks
- 1 large mango, cut into 1-inch chunks
- 1/2 red onion, cut into 1-inch chunks
For Garnish
- Sesame seeds
- Green onions, sliced
Homemade teriyaki sauce is recommended for best flavor.
Substitutions & Swaps
- Use chicken thighs for richer flavor.
- Substitute mango with pineapple for a tropical twist.
- Bell peppers can replace green pepper if preferred.
- Red onion can be replaced with yellow or white onion.
How to Make It
Follow these simple steps for delicious grilled chicken teriyaki kabobs.
1. Prepare Chicken
Slice the boneless skinless chicken breasts into 1-inch cubes. In a large bowl, season the chicken with salt, pepper, and garlic powder, then coat with 1/2 cup of teriyaki sauce.
2. Marinate
Cover the bowl and let the chicken marinate in the fridge for at least 20 minutes or up to overnight to enhance the flavors.
3. Chop Vegetables
While the chicken is marinating, chop the green pepper, mango, and red onion into 1-inch chunks, ready to be skewered.
4. Assemble Kabobs
Once the chicken has marinated, spray your metal skewers with cooking spray. Thread onto each skewer a cube of chicken followed by chunks of green pepper, mango, and red onion, repeating until the skewer is full. Aim for about 8-10 skewers total.
5. Grill Kabobs
Brush the assembled kabobs with additional teriyaki sauce and place them on a preheated grill or grill pan set to medium heat.
6. Cook Chicken
Cook the kabobs for 3-4 minutes on one side until a char has developed. Flip the skewers and cook for another 3-4 minutes, ensuring the chicken is cooked through and evenly charred on all sides.
7. Serve
Once cooked, place the kabobs on a serving tray. Brush with more teriyaki sauce if desired and sprinkle with diced green onions and sesame seeds. Serve with cooked rice if you like.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, as the chicken may become dry.
Reheat: Use microwave or grill for best results, 2-3 minutes.
Tips for Best Results
- Marinate the chicken overnight for maximum flavor.
- Keep an eye on the kabobs to avoid burning; adjust the cooking time if needed.
- Use fresh vegetables for optimal texture and taste.
- Make extra teriyaki sauce for drizzling over rice.
Serving Suggestions
- Serve alongside fluffy jasmine rice for a complete meal.
- Pair with a refreshing cucumber salad for a light side.
- Perfect for outdoor gatherings or summer cookouts.
