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A summer favorite, Teriyaki Chicken Skewers with scratch made teriyaki sauce. These are sweet, savory and easy to put together for an elevated summer meal. The perfectly grilled chicken and veggies are bursting with flavor.
Please note: this recipe has been republished from my 2021 recipe.
Why Make These Teriyaki Chicken Skewers
These Healthy Teriyaki Chicken Skewers are a family favorite. I grew up eating my moms version and now I have my own version to enjoy (she likes mine better now too!)
- They are fresh, the sauce is homemade with minimal ingredients and it is tasty
- Allergy friendly. You can make this teriyaki sauce gluten and soy free.
- Customize. You can pick any veggies you’d like to grill up with the chicken.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Boneless Chicken Breast. Trimmed and cubed. Thighs will also work well.
- Bell Peppers. Any color of choice
- Onions. I prefer red onion for color.
- Pineapple. This is optional of course, but fresh grilled pineapple pairs wonderfully with teriyaki sauce.
- Soy Sauce. Low sodium is best. You can also use coconut aminos.
- Brown Sugar. The sweetness for the teriyaki sauce.
- Fresh Garlic. This is for the teriyaki sauce, it adds such a good punch of aromatics.
- Honey. This adds another depth of sweet flavor to the teriyaki sauce.
- Cornstarch. This is used for the teriyaki sauce, it thickens it. You can also use arrowroot.
- Seasoning. Red pepper flakes, salt, ginger powder, white sesame seeds.
How To Make Skewers
- Step One. Make the teriyaki sauce. This will only take a little time and you will be so impressed how easy it is to whip up.
- Step Two. Prepare and marinate the chicken. Save 3/4ths of the sauce for brushing and to serve with the skewers.
- Step Three. Prep the veggies and start to make the skewers.
- Step Four. Grill the chicken teriyaki skewers on a clean grill, turning often.
- Step Five. Serve immediately over rice or with your choice of sides. Enjoy!
What To Serve With These Skewers
Skewers are great served with or over some long grain wite rice but if are craving some more summer recipes to feast on with these kabobs, try the below recipes.
- Smashed Buffalo Potato Salad
- Italian Dressing Pasta Salad
- Spicy Cucumber Salad
- Mediterranean Cucumber Salad
- 30 BBQ Sides To Enjoy (if you want even more inspiration!)
Tips To Make Chicken Teriyaki Skewers
- Don’t overcook the chicken! It’s always best to have a digital meat thermometer. This will help keep the chicken nice and juicy.
- Be sure to save at least 10 minutes to 24 hours to marinate the chicken for the ultimate flavor.
- Use your favorite veggies for these skewers if you aren’t a fan of bell peppers. Button mushrooms work great.
- Turn the skewers often on the grill for an even cook.
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Other Summer Grilled Recipes
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Healthy Teriyaki Chicken Skewers
A summer favorite, Teriyaki Chicken Skewers with scratch made teriyaki sauce. These are sweet, savory and easy to put together for an elevated summer meal. The perfectly grilled chicken and veggies are bursting with flavor.
Equipment
- wooden or metal skewers
- grill or grill pan skillet
Ingredients
- 1-1½ lb chicken breast, or thighs. boneless/skinless
- 2 bell peppers, any color
- 1 red onion
- 2-3 fresh pineapple, diced
Teriyaki Sauce
- 1 cup water
- ¼ cup low sodium soy sauce, or coconut amino acids for GF
- ¼ cup packed brown sugar
- 1½ Tbsp honey, more if desired
- 3 cloves garlic, minced
- ½ tsp ginger powder, or fresh ginger
- 1 Tbsp cornstarch , or arrowroot if GF
- 3 Tbsp water, *to make a slurry with cornstarch
- 1½ tsp red pepper flakes, optional
- 1½ Tbsp white sesame seeds, optional
Instructions
- Make teriyaki sauce first:
- In a medium saucepan, combine 1 cup of water, brown sugar, soy sauce, honey, garlic, ginger powder. Bring to a gentle simmer over medium heat.
- In a small bowl whisk the arrowroot and 3 Tbsp of water together to make a slurry. Lower the heat, add the starch/water slurry to the saucepan and whisk occasionally until desired thickness of sauce is achieved (about 3-5 minutes max) Add in sesame seeds and pepper flakes once the sauce has thickened. Take it off the heat.
- If the sauce gets too thick, you can add a little water to it to thin it.
- Let the sauce cool, separate ⅓ cup of the sauce for marinade and a little for brushing the skewers on the grill after the chicken has marinaded. The leftovers will be for serving or for extra meals.
Teriyaki Chicken Kabobs
- Slice up chicken into 1-1.5 inch cubes. Place the chicken into a large container to marinate. Pour ⅓ of the homemade teriyaki over chicken cubes. Let them marinate for at least 10-20 minutes – 24 hours.
- Cut up bell peppers, discarding the seeds and stem. Cut up pineapple and red onions into equal sized pieces. Once chicken has marinated, grab some skewers and rotate one chicken cube with veggies and pineapple. Set aside.
- Grill the skewers. Turn grill onto medium/high heat. Separate 1/4 cup of leftover teriyaki sauce (this is used to brush the skewers while they cook.
- Once grill is hot, place all the kabobs onto the cleaned grill directly. Cook for 5 minutes without moving then rotate to the next side and cook for a few minutes or until the chicken and veggies start to get grill marks.Cook the chicken for about 12-18 minutes (total) turning often, times will vary so please adjust accordingly and be sure to check internal temp.
- Brush the skewers with the designated ¼ cup of teriyaki sauce each time you turn the skewers. Continue to rotate each side until the chicken has an internal temp of 165º
- Serve immediately over rice with extra sauce if desired or with your choice of sides. Enjoy!
Notes
- Don’t overcook the chicken! It’s always best to have a digital meat thermometer. This will help keep the chicken nice and juicy.
- Be sure to save at least 10 minutes to 24 hours to marinate the chicken for the ultimate flavor.
- Use your favorite veggies for these skewers if you aren’t a fan of bell peppers. Button mushrooms work great.
- Turn the skewers often on the grill for an even cook.
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months
Nutrition
Serving: 2 chicken skewers | Calories: 557kcal | Carbohydrates: 16g | Protein: 42g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 800mg | Potassium: 1408mg | Fiber: 9g | Sugar: 68g | Vitamin A: 2400IU | Vitamin C: 297mg | Calcium: 133mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
Perfect healthier summer grilling recipe!
These kabobs are fantastic. Brings the summer vibe into full force!
I love these! The family and I could eat these every night!
Made these twice now! I am doing steak tonight I can’t wait. They are marinating now in the homemade teriyaki.
Interested to try this recipe. How many minutes total do you cook them?