Grilled teriyaki chicken kabobs with vegetables offer a fast, simple, and delectable lunch that is ideal for lingering summer evenings.
| Prep Time: | 35 mins |
| Cook Time: | 15 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ½ cup soy sauce
- ¼ cup mirin (Japanese rice wine)
- ¼ cup olive oil
- 3 tablespoons honey, or more to taste
- 2 teaspoons sesame oil, or more to taste
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- ½ medium lemon, juiced
- 1 dash Worcestershire sauce
- 3 (6 ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium green bell pepper, cut into 1-inch pieces
- 1 medium onion, cut into wedges
- 1 medium zucchini, cut into rounds
- 2 tablespoons olive oil, or as needed
- salt and ground black pepper to taste
- 2 slices fresh pineapple, cut into 1-inch pieces
- 1 teaspoon toasted sesame seeds, or to taste
- skewers, as needed
- To Thicken Sauce:
- ½ cup cold water
- 2 teaspoons cornstarch
Instructions
- 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.
Nutrition Facts
| Calories | 339 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 3 g |
| Protein | 21 g |
| Saturated Fat | 3 g |
| Sodium | 1253 mg |
| Sugars | 18 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Loved it, such an easy meal to make. I didn’t have zucchini so I just omitted it. The sweetness of the pineapple really go well with the saltiness of the teriyaki sauce.