How To Make Grilled Chicken Teriyaki Kebobs
A party stunner, these grilled chicken teriyaki kebobs are made with diced chicken breasts and veggies thread in a skewer and finished with a marinade.
Serves:
Ingredients
- 1½lbsboneless skinless chicken breasts,diced into 1½-inch pieces
- 2small green bell peppers,diced into 1½-inch pieces
- 2small red bell peppers,diced into 1½-inch pieces
- 1large yellow onion,diced into 1½-inch wedges
- 3cupsfresh pineapple,diced into 1½-inch chunks about ½ -¾-inch thick)
For the Marinade/glaze:
- ¾cuplow sodium soy sauce
- ¼cupapple cider vinegar,plus 2 tablespoon
- ⅓cuppacked light-brown sugar
- ¼cuphoney
- 3tbsporange marmalade
- 1tspmolasses
- 1tbspfresh ginger,finely grated
- 2garlic cloves,finely minced
- ½tspfreshly ground black pepper
- 1tbspcold water
- 2½tspcornstarch
Instructions
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In a mixing bowl, whisk together soy sauce, apple cider vinegar, light-brown sugar, honey, orange marmalade, molasses, grated ginger, garlic, and pepper.
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Reserve 1 cup of sauce mixture in a bowl in the refrigerator and pour the remaining sauce over diced chicken in a large Ziploc bag.
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Seal bag and place bag in a bowl (to prevent leaks) in the refrigerator and allow the chicken to marinate for 1 to 4 hours in the refrigerator.
Glaze
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Pour reserved 1 cup sauce into a small saucepan. In a small bowl, whisk together cold water and cornstarch then pour cornstarch mixture into saucepan and stir.
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Bring sauce just to a boil over medium-high heat, stirring frequently. Once the mixture reaches a boil, reduce heat and allow to gently boil for a minute, stirring constantly. Remove from heat and allow to cool slightly.
Kebobs
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Using either metal skewers or water soaked wood skewers, thread a piece of marinated chicken (discard marinade), followed by an onion wedge, a chunk of red pepper, a chunk of green pepper and a chunk of pineapple.
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Repeat the pattern twice and finish with an additional piece of chicken.
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Grill kebabs over medium heat for 12 to 16 minutes rotating once halfway through grilling until chicken has fully cooked through.
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Remove from the grill and brush kebabs with teriyaki sauce. Serve warm with cooked white or brown rice if desired.
Nutrition
- Calories: 206.73kcal
- Fat: 2.00g
- Saturated Fat: 0.42g
- Trans Fat: 0.00g
- Monounsaturated Fat: 0.49g
- Polyunsaturated Fat: 0.36g
- Carbohydrates: 30.27g
- Fiber: 1.76g
- Sugar: 24.82g
- Protein: 17.86g
- Cholesterol: 49.67mg
- Sodium: 727.50mg
- Calcium: 34.02mg
- Potassium: 465.02mg
- Iron: 0.97mg
- Vitamin A: 32.36µg
- Vitamin C: 56.12mg
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