Grilled Teriyaki Chicken Kabobs: A Flavor Explosion on a Stick!
There’s something undeniably fun and satisfying about eating food off a stick. Combine that with the sweet and savory allure of teriyaki, and you’ve got a guaranteed crowd-pleaser. These Grilled Teriyaki Chicken Kabobs are incredibly easy to make, bursting with flavor, and perfect for summer barbecues, weeknight dinners, or even a fun party appetizer. This recipe provides detailed instructions and tips to ensure your kabobs are juicy, tender, and perfectly grilled every time. Let’s dive in!
Why You’ll Love This Recipe
* **Flavorful:** The homemade teriyaki marinade infuses the chicken with a rich, umami-packed flavor that’s both sweet and savory.
* **Easy to Make:** With just a few simple steps, you can have these kabobs prepped and ready for the grill in no time.
* **Versatile:** Customize the kabobs with your favorite vegetables for a colorful and healthy meal.
* **Perfect for Grilling:** Grilling adds a smoky char that complements the teriyaki glaze beautifully.
* **Kid-Friendly:** Kids love eating food on a stick, making these kabobs a great way to get them to eat their protein and veggies.
Ingredients You’ll Need
**For the Chicken:**
* 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
* 1 tablespoon olive oil
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
**For the Teriyaki Marinade:**
* 1/2 cup soy sauce (low sodium recommended)
* 1/4 cup honey or maple syrup
* 2 tablespoons rice vinegar
* 2 tablespoons brown sugar, packed
* 2 cloves garlic, minced
* 1 teaspoon ginger, grated
* 1/2 teaspoon sesame oil
* 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
**For the Kabobs (optional):**
* 1 red bell pepper, cut into 1-inch pieces
* 1 green bell pepper, cut into 1-inch pieces
* 1 yellow bell pepper, cut into 1-inch pieces
* 1 red onion, cut into 1-inch wedges
* 1 cup pineapple chunks (fresh or canned)
* Cherry tomatoes
* Zucchini slices
**Garnish (optional):**
* Sesame seeds
* Chopped green onions
Equipment Needed
* Mixing bowls
* Whisk
* Measuring cups and spoons
* Cutting board
* Knife
* Grill
* Skewers (metal or wooden – if using wooden, soak them in water for at least 30 minutes before grilling to prevent burning)
* Grill brush
* Tongs
Step-by-Step Instructions
Step 1: Prepare the Chicken
1. Cut the chicken breasts into 1-inch cubes. It’s important to have uniform sizes, so they cook evenly.
2. In a medium bowl, toss the chicken cubes with olive oil, salt, and pepper. This helps to season the chicken and keeps it moist during grilling.
Step 2: Make the Teriyaki Marinade
1. In a separate bowl, whisk together the soy sauce, honey (or maple syrup), rice vinegar, brown sugar, minced garlic, grated ginger, and sesame oil.
2. In a small bowl, create a slurry by mixing cornstarch with cold water. Add the slurry to the marinade. The cornstarch will help thicken the sauce and give it a nice glaze.
3. Heat the marinade in a saucepan over medium heat, stirring constantly until it thickens slightly (about 2-3 minutes). Remove from heat and let it cool completely. This step is crucial as it activates the cornstarch and develops the flavors.
Step 3: Marinate the Chicken
1. Pour about half of the cooled teriyaki marinade over the chicken cubes. Reserve the remaining marinade for basting during grilling.
2. Make sure all the chicken pieces are coated evenly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or preferably for 2-4 hours. The longer the chicken marinates, the more flavorful it will be. However, do not marinate for longer than 8 hours as the acid in the marinade can start to break down the chicken, making it mushy.
Step 4: Prepare the Kabobs
1. If using wooden skewers, soak them in water for at least 30 minutes before grilling. This prevents them from burning on the grill.
2. Thread the marinated chicken cubes onto the skewers, alternating with your choice of vegetables. For example, you can alternate chicken, red bell pepper, onion, and pineapple. Get creative with your combinations! Make sure not to overcrowd the skewers, as this can prevent even cooking.
Step 5: Grill the Kabobs
1. Preheat your grill to medium heat (about 350-400°F or 175-200°C).
2. Clean the grill grates with a grill brush to remove any residue. Lightly oil the grates to prevent the kabobs from sticking.
3. Place the kabobs on the preheated grill. Grill for about 8-12 minutes, turning them every 2-3 minutes to ensure even cooking and prevent burning. During the last few minutes of grilling, baste the kabobs with the reserved teriyaki marinade. This will create a beautiful glaze and add extra flavor.
4. The chicken is done when it reaches an internal temperature of 165°F (74°C). Use a meat thermometer to check the temperature. Avoid overcooking the chicken, as it can become dry.
Step 6: Serve and Enjoy
1. Once the chicken is cooked through and the vegetables are tender, remove the kabobs from the grill.
2. Garnish with sesame seeds and chopped green onions, if desired.
3. Serve the Grilled Teriyaki Chicken Kabobs hot. They are delicious on their own or served with rice, noodles, or a fresh salad.
Tips for Perfect Grilled Teriyaki Chicken Kabobs
* **Use High-Quality Chicken:** Opt for fresh, boneless, skinless chicken breasts for the best flavor and texture.
* **Don’t Overcrowd the Skewers:** Leaving a little space between the chicken and vegetables allows for better airflow and even cooking.
* **Control the Heat:** Maintain a medium heat on the grill to prevent burning and ensure the chicken cooks through.
* **Baste Frequently:** Basting with the reserved teriyaki marinade during grilling adds moisture and flavor.
* **Use a Meat Thermometer:** A meat thermometer is the best way to ensure the chicken is cooked to a safe internal temperature.
* **Soak Wooden Skewers:** Always soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
* **Let the Chicken Rest:** After grilling, let the kabobs rest for a few minutes before serving. This allows the juices to redistribute, resulting in juicier chicken.
* **Consider using a Grill Basket:** If you are grilling delicate vegetables, a grill basket can help prevent them from falling through the grates.
* **Add a touch of Spice:** For a spicy kick, add a pinch of red pepper flakes to the teriyaki marinade.
Variations and Substitutions
* **Vegetables:** Feel free to substitute your favorite vegetables. Some other great options include mushrooms, bell peppers (different colors), zucchini, squash, and broccoli florets.
* **Protein:** You can also use this recipe with other proteins, such as shrimp, pork, or beef. Adjust the cooking time accordingly.
* **Marinade:** Experiment with different flavors in the marinade. Try adding a splash of pineapple juice for sweetness, or a dash of sriracha for heat.
* **Sweetener:** If you don’t have honey or maple syrup, you can use agave nectar or brown sugar. Adjust the amount to your liking.
* **Rice Vinegar:** If you don’t have rice vinegar, you can substitute with apple cider vinegar or white wine vinegar.
* **Make it Gluten-Free:** To make this recipe gluten-free, use tamari instead of soy sauce and ensure all other ingredients are gluten-free.
Serving Suggestions
These Grilled Teriyaki Chicken Kabobs are a versatile dish that can be served in a variety of ways:
* **Over Rice:** Serve the kabobs over a bed of fluffy white rice or brown rice.
* **With Noodles:** Pair them with stir-fried noodles or soba noodles.
* **In a Salad:** Add the grilled chicken and vegetables to a fresh salad for a healthy and flavorful meal.
* **As an Appetizer:** Cut the chicken and vegetables into smaller pieces and serve them as a party appetizer with toothpicks.
* **In Lettuce Wraps:** Serve the grilled chicken and vegetables in crisp lettuce cups for a light and refreshing meal.
* **With Quinoa:** Serve with a side of quinoa for a protein-packed and nutritious meal.
* **With Grilled Vegetables:** Complement the kabobs with other grilled vegetables, such as asparagus, corn on the cob, or eggplant.
Make-Ahead Instructions
These Grilled Teriyaki Chicken Kabobs can be prepared in advance, making them a great option for busy weeknights or entertaining:
* **Marinate the Chicken:** The chicken can be marinated for up to 8 hours in the refrigerator. This allows the flavors to fully penetrate the chicken.
* **Assemble the Kabobs:** You can assemble the kabobs ahead of time and store them in the refrigerator for up to 24 hours. Just make sure to cover them tightly to prevent them from drying out.
* **Make the Marinade:** The teriyaki marinade can be made several days in advance and stored in an airtight container in the refrigerator.
Storage and Reheating Instructions
* **Storage:** Leftover Grilled Teriyaki Chicken Kabobs can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** To reheat the kabobs, you can use the microwave, oven, or grill. Microwave: Heat for 1-2 minutes until warmed through. Oven: Preheat oven to 350°F (175°C) and heat for 10-15 minutes. Grill: Reheat over medium heat for 2-3 minutes per side. Be careful not to overcook the chicken when reheating, as it can become dry.
Nutritional Information (Estimated)
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
* Calories: 300-350 per serving
* Protein: 30-35g
* Fat: 10-15g
* Carbohydrates: 20-25g
* Fiber: 2-3g
Conclusion
These Grilled Teriyaki Chicken Kabobs are a delicious and easy way to enjoy a flavorful and healthy meal. With simple ingredients and straightforward instructions, you can create a dish that’s perfect for any occasion. Whether you’re grilling for a summer barbecue or looking for a quick weeknight dinner, these kabobs are sure to be a hit. So grab your skewers, fire up the grill, and get ready to enjoy a flavor explosion on a stick!
Enjoy!