Ingredients for Teriyaki Grilled Chicken Kabobs
- 1/4 cup brown sugar
- 1/2 cup soy sauce
- Dry Sherry
- Oil
- Ginger
- Garlic Powder
- Boneless Skinless Chicken Thighs
- Boneless Skinless Chicken Breast Halves
- Red Bell Pepper
- 1 zucchini, cut into 1-inch pieces
- Fresh Pineapple
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How to Make Teriyaki Grilled Chicken Kabobs
- In a 2-quart baking dish, whisk together 1/2 cup soy sauce, 1/4 cup brown sugar, 1/4 cup mirin, 2 tablespoons rice vinegar, 1 tablespoon grated ginger, 1 clove minced garlic, and 1 teaspoon sesame oil.
- Cut 1.5 lbs boneless, skinless chicken thighs in half horizontally.
- Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the dish with plastic wrap.
- Refrigerate for at least 2 hours, turning the chicken once halfway through.
- Preheat your grill to medium heat (or prepare your charcoal grill with medium-high coals, about 4-6 inches from the cooking grate).
- Remove chicken from marinade, reserving the marinade. Thread chicken, 1 bell pepper (cut into 1-inch pieces), 1 zucchini (cut into 1-inch pieces), and 1 cup pineapple chunks (fresh or canned) alternately onto four 12-inch metal or wooden skewers.
- Place the kabobs on the preheated grill.
- Cook for 15-20 minutes, or until the chicken is no longer pink and is cooked through (internal temperature of 165°F), turning frequently and brushing generously with the reserved marinade during the last 10 minutes of cooking.
- Remove from grill and let rest for 5 minutes before serving. Discard any remaining marinade.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
39g
Fat
11g
Carbs
4g
