Grilled teriyaki chicken kabobs is a fun and flavorful recipe for the grill, made with tender juicy chicken, mushrooms, pineapple, peppers, and red onion.
4 to 6 12-inch skewers (wooden skewers need to be soaked in water for at least 30 minutes before grilling)
Ingredients
Marinade:
¼cupsoy sauce
2tablespoonsrice vinegar
⅛cupbrown sugar
⅛teaspoontoasted sesame oil
2clovesminced garlicregular not seasoned
1 ½teaspoonsginger freshly grated
The Kabobs:
1 ½poundschicken breastmarinated in teriyaki for 4 to 24 hours, cut into 2-inch cubes
8ouncesportobello mushroomswhole
1 ½cupspineapplefresh, cubed
1green bell peppercut into 1-inch cubes
1red bell peppercut into 1-inch cubes
1yellow bell peppercut into 1-inch cubes
1red onioncut into 1-inch cubes
Teriyaki Basting Sauce:
¼cupsoy sauce
2tablespoonsrice vinegar
⅛cupbrown sugar
⅛teaspoontoasted sesame oil
2clovesminced garlicregular not seasoned
1 ½teaspoonsginger freshly grated
¼cupwater
2teaspoonscornstarch
Instructions
Marinate the Chicken:
Cut the chicken breast into 2-inch cubes and place the cubes inside a large zip-top plastic bag; set aside.
Combine all marinade ingredients in a small bowl. Whisk until the sugar has dissolved. Pour the teriyaki marinade into the bag covering the chicken. Gently massage the chicken so that the marinade coats each piece of chicken. Then seal the bag pressing out as much air as possible. Refrigerate for 4-hours or overnight. Turn the bag occasionally while the chicken is marinated to ensure it coats the chicken evenly.
Prepare the Kabobs:
Remove the chicken from the teriyaki marinade with a slotted spoon and discard the marinade. Alternately thread the marinated teriyaki chicken, mushrooms, pineapple, peppers, and onion onto metal or water soaked wooden skewers.Repeat the pattern 2 to 3 times until the skewer is filled with meat, vegetables and fruit, leaving about 2 to 3-inches at the end. Continue to thread the skewers. You should have about 4 to 6 12-inch skewers.
Fire Up the Grill:
Light a chimney full of charcoal. When the coals are lit and gray with ash, pour out the coal into the grill and set up the coals for a two-zone method for indirect heat. Preheat the grill to medium-high heat. Dip a wad of paper towels into some oil (canola); using tongs, carefully wipe the grate of the grill.
Prepare the Teriyaki Basting Sauce:
Meanwhile, add the soy sauce, rice vinegar, brown sugar, sesame oil, garlic and ginger to a small saucepan over medium-high heat. In a small glass, add the cornstarch to ¼ cup cold water. Whisk until all of the cornstarch clumps have disappeared. Pour the cornstarch mixture into the saucepan with the other ingredients. Bring to a boil, stirring constantly, until thickened; about 3 to 5 minutes.
Grill The Kabobs:
Place the kabobs on the preheated grill. Grill the kabobs, over medium heat, covered. Turn each kabob a quarter turn every 2 minutes, brushing the kabobs with the Teriyaki basting sauce each time. Cook the kabobs 10 to 15 minutes or until the chicken is cooked through and the veggies are tender. If the kabobs start to scorch, move them over onto the cooler side of the grill.
Remove the kabobs from the grill. Allow the kabobs to cool for about 3 to 5 minutes. Serve warm.
Notes
4 to 6 (12-inch) skewers for this recipe (wooden skewers need to be soaked in water for at least 30 minutes before grilling)
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!