Grilled Teriyaki Chicken Kabobs
Prep time
Cook time
Total time
Mouthwatering Grilled Teriyaki Chicken Kabobs come together quickly for a simple, no-fuss, healthy dinner the whole family will love.
Recipe type: Grilled Chicken Kabobs
Cuisine: Asian/American
Serves: 18-20 Skewers
  • 2-3 pounds boneless-skinless chicken breast, cut into 1½ inch pieces.
  • 6-8 cups of your favorite veggies cut into 1½ inch pieces. I like to use, mushrooms onions, bell peppers, and zucchini or yellow squash.
  • I usually use an 8-ounce package of mushrooms (halved or quartered), one large red onion, one medium or two small zucchini or yellow squash, and two different colored bell peppers.
  • 20 Bamboo Skewers, soaked in water for at least 30 minutes
  • 1¼ cup teriyaki sauce, divided (Use your favorite brand or try my Easy Homemade Three-Ingredient Teriyaki Sauce.)
  1. Make sure to soak the bamboo skewers in water for at least thirty minutes before building the kabobs. This helps them not to start on fire or dry out and become brittle during the cooking process. Another option is to use stainless steel skewers if you have them.
  2. Being careful not to poke yourself. Start building your Kabobs by placing a piece of chicken onto the skewer. Then add a vegetable and continue to alternate. You should be able to add at least 4-5 pieces of chicken and 4-5 pieces of vegetables to each skewer. Be careful not to crowd them too closely but also don't leave big gaps. The meat and veggies will shrink slightly as they cook.
  3. Place finished skewers on a large baking sheet or in a clean dish that is big enough to hold them.
  4. If not cooking immediately, be sure to cover them with plastic wrap and keep them in the fridge until you are ready to cook them.
  5. To prepare your grill, pour some canola or vegetable oil onto a paper towel and rub it over the grill.
  6. Turn the grill on medium-high heat and place the kabobs on the grill. Salt and pepper the kabobs.
  7. The kabobs will need about 20-25 minutes of cooking time. (This depends greatly on your grill, so just watch them. Turn down the heat if necessary.)
  8. Let the kabobs cook most of the way before basting them with Teriyaki Sauce. Use ½ cup of Teriyaki sauce to glaze the kabobs. If you do this too early, the sugar in the sauce will burn. It's best to wait until the kabobs only have about 5 minutes of cooking time remaining.
  9. Reserve the other ¾ cup of sauce for drizzling on kabobs when serving and for drizzling over the Coconut Rice.
  10. When the Kabobs are finished cooking, place them on or in a clean dish and serve immediately with the reserved Teriyaki Sauce and Coconut Rice or regular rice.
Recipe by Real Life Dinner at