Name: Grilled Teriyaki Chicken Kabobs
Prep time: 35 min
Cook time: 35 min
Yield: 6
Ingredients: Soy sauce - ½ cup; Mirin (Japanese rice wine) - ¼ cup; Olive oil - ¼ cup; Honey, or more to taste - 3 tablespoons; Sesame oil, or more to taste - 2 teaspoons; Garlic powder - ½ teaspoon; Ground ginger - ½ teaspoon; Lemon, juiced - ½ medium; Worcestershire sauce - 1 dash; Skinless, boneless chicken breast halves, cut into 1-inch cubes - 3 (6 ounce); 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 - 1 medium; Olive oil, or as needed - 2 tablespoons; Salt and ground black pepper to taste - 2 tablespoons; Fresh pineapple, cut into 1-inch pieces - 2 slices; Toasted sesame seeds, or to taste - 1 teaspoon; Skewers, as needed - 1 teaspoon; To Thicken Sauce: - 1 teaspoon; Cold water - ½ cup; Cornstarch - 2 teaspoons

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Teriyaki Chicken Kabobs

1. Soy sauce - ½ cup

2. Mirin (Japanese rice wine) - ¼ cup

3. Olive oil - ¼ cup

4. Honey, or more to taste - 3 tablespoons

5. Sesame oil, or more to taste - 2 teaspoons

6. Garlic powder - ½ teaspoon

7. Ground ginger - ½ teaspoon

8. Lemon, juiced - ½ medium

9. Worcestershire sauce - 1 dash

10. Skinless, boneless chicken breast halves, cut into 1-inch cubes - 3 (6 ounce)

11. Red bell pepper, cut into 1-inch pieces - 1 medium

12. Green bell pepper, cut into 1-inch pieces - 1 medium

13. Onion, cut into wedges - 1 medium

14. Zucchini, cut into rounds - 1 medium

15. Olive oil, or as needed - 2 tablespoons

16. Salt and ground black pepper to taste - 2 tablespoons

17. Fresh pineapple, cut into 1-inch pieces - 2 slices

18. Toasted sesame seeds, or to taste - 1 teaspoon

19. Skewers, as needed - 1 teaspoon

20. To Thicken Sauce: - 1 teaspoon

21. Cold water - ½ cup

22. Cornstarch - 2 teaspoons

How to cook deliciously - Grilled Teriyaki Chicken Kabobs

1. Stage

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.

2. Stage

Place remaining marinade in a zip-top bag and add chicken. Marinate in the refrigerator for 8 hours, or overnight.

3. Stage

Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the refrigerator.

4. Stage

Combine bell peppers, onion, and zucchini in a bowl. Drizzle with olive oil, season with salt and pepper, and toss to coat.

5. Stage

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.

6. Stage

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).

7. Stage

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.

8. Stage

Place kabobs on a tray and drizzle with thickened teriyaki sauce. Sprinkle toasted sesame seeds on top.