Grilled Teriyaki Chicken Skewers are a quick and easy meal for the whole family! Moist, tender chicken dunked in a homemade marinade and skewered with your favorite veggies.
Grilled to perfection, these are the perfect salty, sweet summertime meal!
Love teriyaki? Then be sure to try teriyaki steak marinade next!
Why you'll love this recipe
Now it only takes about 5 minutes to put this marinade together. It's so simple and 100 times better than what you get in a jar. If you do choose to take a shortcut and buy a marinade, hey - no judgment!! I just want to see you cook up some easy meals with your family!
✔️ The marinade takes 5 minutes to make, and it's 💯 times better than store-bought!
✔️ It's a complete meal and only takes 30 minutes!
✔️ Tender and flavorful every time, this is an easy weeknight dinner!
For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- boneless skinless chicken breasts or boneless skinless chicken thighs.
- Green bell pepper, yellow, orange, or red bell pepper and one or two red onions.
- store-bought or homemade teriyaki sauce.
- green onion or sesame seeds - optional garnish
Taking 5 minutes to make the homemade teriyaki sauce. It's so flavorful and the fresh ginger, sesame oil and brown sugar makes all the difference.
You probably have all of the marinade ingredients on hand - soy sauce, brown sugar, ginger, garlic, sesame oil and green onions. It's a super easy recipe!
Making grilled teriyaki chicken kebabs is super simple! Here's an overview; for the complete instructions, scroll down to the bottom of the post.
- Soak wooden skewers for at least 30 minutes prior to grilling.
- Combine the ingredients for the marinade. Place in a large ziplock bag.
- Cut chicken breasts or chicken thighs into 1-inch pieces. Add to the teriyaki marinade. Allow to marinade for at least 30 minutes. If you're marinating in a bag, turn bag every 10 minutes to ensure all the meat is seasoned. If you're using a shallow dish, cover it with plastic wrap.
- Dice the vegetables into 1 ½-inch pieces.
- Thread chicken pieces onto bamboo skewers or metal skewers, alternating the meat, onions, and green, red or yellow bell peppers.
- Place kabobs on the indoor or outdoor grill for about 6 minutes on each side. Chicken is done when it reaches an internal temperature of 165 degrees.
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- Skewers - these are a ton cheaper than purchasing at the grocery store. I personally prefer the shorter skewers also, because you can serve more people.
- Indoor Grill Pan - always be sure to run your stove fan when grilling indoors!
The main ingredients in this sauce are soy sauce, brown sugar, and ginger root. It's easy to make, and you probably have most ingredients on hand! Why not make it yourself?!!
Simply thread the chicken and vegetables on the skewers alternating as you go; meat, green pepper, meat, onion repeat!
Wooden skewers should be soaked at least 30 minutes to lessen burning. They may still char a bit, but shouldn't burn through. Also you can wrap the tips of wood in aluminum foil to prevent burning.
Poultry is done when the internal temperature reaches 160 degrees.
Here are some tips to make Chicken Skewers
- Cut the chicken and vegetables to a uniform size. This will ensure the vegetables and meat get done simultaneously.
- If you're making your own delicious teriyaki sauce (trust me, it's AMAZING!), reserve a cup prior to adding the chicken. Brushing sauce on the kabobs when they come off the grill makes the skewers glisten, plus having extra sauce to pass at the table ensures all of the chicken will be moist and delicious!
- These are great for meal prep. Double the recipe and make extra! On day two, dinner can be Teriyaki Chicken Salad and lunches are chicken teriyaki and vegetables stuffed in a wrap or pita bread. Add some spinach and ranch dressing, YUM!
- Keep the grill lid closed as much as possible while grilling.
- It only takes about 6 minutes per side - be careful not to overcook. Nobody likes dry chicken!!
You can really add any variety of vegetables to the kabobs!
- onions, bell peppers, fresh pineapple, zucchini, mushrooms, cherry tomatoes - really anything you can thread on a skewer!
- sweet pineapple chunks are greats on the kabobs.
- baby potatoes - just be sure to steam them first because it takes longer to cook the potatoes than the chicken.
- adding a couple thin slices of lemon or lime adds bright citrus freshness to the chicken skewer.
🥗 Serving Suggestions
Here are some suggested to serve alongside your Teriyaki Chicken Kabobs - pick your favorite!
Serving over white or brown rice is simple and delicious!
- Teriyaki Noodles Recipe - setting aside some of the marinade to flavor the noodles makes this an easy side dish!
- Whip up a quick batch of Cowboy Butter Dipping Sauce to serve alongside your meal!
- This is super delicious with Crock Pot Baked Beans.
- Greek Salad - because on day two, leftover kabobs can be combined with leftover salad and stuffed into pita bread for lunch the next day!
- Easy to make Chicken Teriyaki Ramen is a terrific recipe that only takes 20 minutes!
- Deviled Egg Potato Salad - because potato salad is the BEST side dish in the summertime! I'm glad we all agree on that!!
- Bow Tie Pasta Salad - dynamite salad, this is a family favorite!!
If you're looking for more great kabob recipes, then here you go!
- Korean BBQ Chicken Kabobs - you'll love the flavor in this easy marinade!
- Beef Shish Kabobs Recipe - these are the BEST beef kabobs.
- Asian Pork Kabobs - tender pork with chunks of pineapple.
- For a quick and easy weeknight meal how about some shrimp skewers?!! Easy to make, this simple meal comes together in less than 15 minutes!
- Or serve with some yummy black bean noodles - these are amazing!
- Grilled Teriyaki Steak Kabobs - packed with flavor, you'll be fighting over seconds!
Do you love it? Is it now in the regular rotation? Awesome, rate it.... please! Seriously though, please take a moment and comment below! I'd love to hear what you think!
If you make these kabobs and snap a photo, be sure to tag me on Instagram @bowl_me_over or using the hashtag #bowlmeover - thank yoU!!
Grilled Teriyaki Chicken Skewers
- 3 chicken breasts or boneless chicken thighs diced into 1 ½ inch pieces
- 1 green bell pepper diced into 1 ½ inch pieces
- ½ red onion diced into 1 ½ inch pieces
- 2 cups teriyaki sauce
- 2 tablespoon sesame seeds toasted, optional garnish
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- If you're using wooden skewers, be sure and soak them for at least 30 minutes prior to grilling.
- Combine the ingredients for the homemade teriyaki sauce and place in a large Ziploc bag or large bowl.
- Dice the chicken into bite size pieces. Add the chicken to the marinade and soak for 30 minutes.
- While the chicken is marinating, dice the vegetables into 1 ½ inch pieces.
- Next, assemble the kabobs alternating meat and vegetables until you've used up all of the ingredients. Discard marinade, you cannot reuse it.
- Grill for about 6 minutes each side or until the internal temperature is 160 degrees F. Avoid overcooking, so the chicken doesn't dry out.