Grilled Teriyaki Chicken Kabobs Recipes

GRILLED CHICKEN KABOBS

Steps:

• Spray cold grate of gas grill with cooking spray. Preheat to medium-high heat. Meanwhile, combine teriyaki sauce and soy sauce in small bowl.
• Thread pieces of chicken and vegetables on each skewer. Grill 5 minutes; turn over and brush with sauce mixture. Grill 5 minutes more or until chicken is no longer pink in center and vegetables are tender. Turn again and brush second side with remaining sauce; grill until sauce is hot, being careful not to burn.
• Heat rice according to package directions. Serve kabobs with rice.

TERIYAKI CHICKEN KABOBS

Steps:

• Combine all marinade ingredients in large resealable plastic food bag. Reserve 2 tablespoons marinade; set aside. Add chicken pieces. Tightly seal bag. Turn bag several times to coat chicken well. Place in 13x9-inch pan. Refrigerate, turning occasionally, at least 3 hours or overnight.
• Heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Remove chicken from marinade with slotted spoon; discard marinade.
• To assemble kabobs, alternately thread chicken, pineapple, tomatoes, green pepper and zucchini onto skewers.
• Place kabobs onto grill. Grill, turning and brushing occasionally with reserved marinade, until chicken reaches at least 170°F or until juices run clear when pierced with fork (15 to 20 minutes).

HAWAIIAN TERIYAKI CHICKEN SKEWERS

Steps:

• In a small saucepan, whisk together the brown sugar, soy sauce, pineapple juice, garlic, pepper, and salt. In a small bowl, whisk together the water and cornstarch. Slowly whisk into the mixture.
• Bring to boil and boil about 1-3 minutes until the mixture just starts to thicken. Remove from heat and reserve ¼ cup of the sauce for later.
• Marinate the chicken in the sauce in the fridge for at least 30 minutes. Thread the chicken on skewers along with the peppers, red onion, and pineapple.
• Grill for 8-10 minutes until the meat is done to desired liking. Remove from the grill and baste with reserved sauce. Garnish with green onions if desired.

TERIYAKI CHICKEN SKEWERS

Steps:

• Cut the thighs into 1-inch (2.5 centimetre) pieces. Place them into a mixing bowl. Add the rest of the ingredients and stir well (I love using kitchen tongs to mix this).
• Thread the pieces onto skewers (fill about 4 inches/12 centimetres of each skewer), making sure to leave little gaps between the meat for more even cooking.
• Cook on a grill until ready (see note 1).
• Meanwhile: In a sauce pan, combine teriyaki sauce, honey, soy sauce and water and simmer on low for about 2 minutes. Slowly pour in cornstarch slurry (1 teaspoon of cornstarch mixed with 2 teaspoons of water), while mixing constantly until it has thickened. Once it comes to a boil, turn off.
• Brush each skewer with some of the sauce and sprinkle (optional) with sesame seeds.
• Enjoy!

GRILLED CHICKEN TERIYAKI SKEWERS

Steps:

• Cut the chicken into bite size pieces. Combine all of the sauce ingredients and pour over chicken. Marinate for two hours.
• Remove from the marinade, thread onto skewers. Grill over medium-high heat, turning once and basting with marinade, for about 5 min or till no longer pink inside.
• To cook under broiler - Place chicken skewers on a greased rack in a cooking or baking pan. Broil 5 to 6 inches from heat, turning once and basting with marinade, about 5 minutes or till done.

GRILLED CHICKEN KABOBS

Steps:

• In a resealable plastic bag, combine the mustard and Worcestershire sauce and water, soy sauce and oil; remove 1/3 cup and set aside for basting. Cut chicken into 1-1/2-in. pieces; add to bag. Seal and refrigerate for 1-1/2 to 2 hours. Drain, discarding marinade. , Thread chicken and vegetables alternately on skewers. Baste with reserved marinade. Grill over hot heat for 10 minutes. Turn and baste. Cook 10 minutes more or until chicken juices run clear.

GRILLED TERIYAKI CHICKEN SKEWERS WITH SHISHITO PEPPERS

Steps:

• Preheat grill to medium-high.
• Combine tamari (or soy sauce), mirin, sesame oil, brown sugar, ginger and garlic in a medium bowl. Transfer half the mixture to a small saucepan. Add chicken to the bowl and toss to coat. Let marinate, stirring once or twice, for 15 minutes.
• Meanwhile, bring the marinade in the pan to a boil. Whisk water and cornstarch in a small bowl; add to the pan. Cook, whisking, until the sauce is bubbling and thickened, about 1 minute. Remove from heat and set aside.
• Thread peppers crosswise onto 3 skewers and the chicken onto the remaining 3 skewers. (Discard any remaining marinade.) Oil the grill rack. Grill the chicken, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 165°F, about 10 minutes. Grill the peppers, turning occasionally, until charred, 2 to 3 minutes.
• Brush the chicken and peppers with the reserved sauce. Sprinkle with sesame seeds and scallion.

TERIYAKI CHICKEN KABOBS

Steps:

• 1.Place chicken in large resealable plastic bag or glass dish. Add ½ cup of the marinade; turn to coat well.
• 2.Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Alternately thread chicken, vegetables and pineapple onto 8 skewers.
• 3.Grill kabobs over medium heat 10 to 15 minutes or until chicken is cooked through and vegetables are tender, turning occasionally and brushing with remaining ¼ cup marinade.

GRILLED TERIYAKI CHICKEN KABOBS

Steps:

• Whisk soy sauce, mirin, olive oil, honey, sesame oil, garlic powder, ginger, lemon juice, and Worcestershire sauce together in a bowl. Transfer 1/4 of the marinade to a small bowl and refrigerate until ready to use.
• Place remaining marinade in a zip-top bag and add chicken. Marinate in the refrigerator for 8 hours, or overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the refrigerator.
• Combine bell peppers, onion, and zucchini in a bowl. Drizzle with olive oil, season with salt and pepper, and toss to coat.
• Make the kabobs by alternating chicken with bell peppers, pineapple, onion, and zucchini. Drizzle some of the sauce from the zip-top bag onto the kabobs.
• Cook on the preheated grill, turning every few minutes and drizzling any remaining sauce from the bag over top, until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• About 10 minutes before the skewers are done, mix cold water and cornstarch in a small bowl. Put the 1/4 cup reserved marinade in a small saucepan over medium heat. When hot, add cornstarch-water mixture and reduce heat to medium-low. Cook, stirring often, until sauce thickens, 7 to 8 minutes.
• Place kabobs on a tray and drizzle with thickened teriyaki sauce. Sprinkle toasted sesame seeds on top.