Teriyaki Chicken Kebabs

Chicken kebabs is an easy grilled chicken dinner that only takes a few minutes to prep and a few minutes to grill. Marinate the chicken in a homemade teriyaki marinade for a few hours and cook it with the chicken to brush on later. For a full meal, throw on some veggies or pineapples onto the kebabs.

TERIYAKI CHICKEN KEBABS

Chicken kebabs are one of my favorite ways to make grilled chicken. There are so many seasoning and marinade options to try and it’s easy to make on the grill in about 30 minutes.

My favorite meat for kebabs is boneless, skinless chicken thigh meat. It’s juicy, tender, and much more flavorful than chicken breast. Thigh meat is also better at soaking up flavors from the marinade. Once you bite into this flavorful, tender chicken, you’ll know why dark meat is better.

You can also shake things up once in a while and add some pineapple chunks instead of onions to the skewers. It will be a sweeter, tropical twist to teriyaki that you can serve with rice. Or, you can add different vegetables to the skewers in between the chicken pieces for a full meal. Try adding cubed zucchini, red onions, bell peppers, yellow squash, and mushrooms.

You can marinade the vegetables in the same teriyaki sauce but separately from the chicken. Simply set some sauce aside to add to the vegetables, or make extra.

DO I HAVE TO USE CHICKEN THIGH MEAT?

Nope, it’s not a law to use chicken thigh meat in kebabs, it’s simply my recommendation. You can absolutely use chicken breast meat instead.

I also like to use this marinade to make grilled chicken drumsticks. Simply marinate them for 4-6 hours in the sauce and then grill like you would any other drumsticks. Start on direct heat and turn each drumstick a quarter of the way every 4 minutes.

Finish cooking them on the cooler side of the grill if needed until internal temperature is 165°. Brush chicken with cooked marinade while they’re still grilling, just like you would the kebabs.

HOW LONG SHOULD I MARINATE THE CHICKEN?

For chicken thighs and breast meat, 4-6 hours in the marinade is the best time. You definitely don’t want to go over 8 hours because any longer and acids in the marinade start to break down the meat fibers.

Grandpa’s old belief that the longer you marinate the meat, the more flavorful it would be is a myth. Marinating meat for a long period of time will actually start having an adverse reaction. Acids and salts start to break down the tissue and you may end up with mushy meat. That is especially true for meat that is already soft and delicate, like chicken thighs.

HOW TO MAKE CHICKEN KEBABS

You will want to set aside a few hours to marinate the chicken so make sure to prepare it about 4-6 hours before cooking.

Cut off excess fat from chicken thighs and cut each thigh in half or in thirds, depending on the size. Make sure that the chicken pieces are close to the same size. Add chicken pieces into a large zip-top bag.

Chop an onion into fours, separate the layers, and toss it into the bag with the chicken. Whisk all ingredients for the teriyaki marinade in a separate bowl and pour it into the bag as well. Get as much air out of the bag as you can and close it tight. Refrigerate it for 4-6 hours.

When ready to grill, prepare your grill and let it preheat at medium-high heat. Make sure to set a two-temperature zone in case the chicken sears too fast but needs more time to cook on the inside.

Skewer folded chicken pieces alternating with onion slices onto metal or wooden skewers. (If using wooden skewers, make sure to soak them first for about an hour.) Pour leftover marinade into a small skillet or a metal sauce pan that can go on the grill. (You can also simmer the marinade on the stove if needed.)

Grill chicken kebabs turning them a quarter of the way about every 4 minutes, until chicken is cooked through. If the chicken is searing too fast, move it over to the cooler side of the grill to finish cooking.

Simmer sauce along side of the chicken, over medium-high heat or on the stove. Once sauce is simmered for a minute or two, you can brush it onto the chicken while it’s grilling.

HOW TO STORE AND REHEAT

You can easily store any leftovers in an air-tight food storage container, in the refrigerator. Properly stored, cooked chicken should last for 5-7 days.

Chicken thighs are easy to reheat for a few seconds in the microwave. It’s the quickest and easiest way to reheat them, just make sure to cover the plate.

MORE CHICKEN RECIPES TO TRY

Grilled Bourbon Chicken

Whole Smoked Chicken

Grilled Chicken Wings

Lemon Herb Grilled Bone-In Chicken

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