Teriyaki Grilled Chicken Kabobs Recipe

Fire up the grill for these irresistible Teriyaki Grilled Chicken Kabobs! Juicy chicken thighs marinated in a savory teriyaki glaze are perfectly paired with sweet pineapple, bell peppers, and zucchini. This recipe is easy to follow and delivers restaurant-quality flavor in under 2 hours. Get ready for a summer BBQ sensation!

Prep Time 30 mins
Cook Time 150 mins
Calories 408.4 kcal
Protein 113g
Rating 4.3 (3 Reviews)
Teriyaki Grilled Chicken Kabobs 29

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Teriyaki Grilled Chicken Kabobs

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How to Make Teriyaki Grilled Chicken Kabobs

  1. 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.
  2. Cut 1.5 lbs boneless, skinless chicken thighs in half horizontally.
  3. Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the dish with plastic wrap.
  4. Refrigerate for at least 2 hours, turning the chicken once halfway through.
  5. Preheat your grill to medium heat (or prepare your charcoal grill with medium-high coals, about 4-6 inches from the cooking grate).
  6. 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.
  7. Place the kabobs on the preheated grill.
  8. 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.
  9. 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