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Ditch the processed store bought teriyaki and make your own in minutes with these healthy teriyaki chicken kabobs. They are a house favorite and easy. Can be made gluten and soy free.
Table of contents
Why Make These Teriyaki Chicken Kabobs
These Healthy Teriyaki Chicken Kabobs are easy. They are fresh, the sauce is homemade with minimal ingredients and it is tasty. You can make this teriyaki sauce gluten and soy free. You can pick any veggies you’d like to grill up with the chicken.
Ingredients To Make This Recipe
Boneless Chicken Breast. Trimmed
Bell Peppers. Any color of choice
Onions. I prefer red onion
Amino Acids. I use Braggs, but any coconut aminos or soy sauce will work. To make this gluten free, use amino acids.
Brown Sugar.
Fresh Garlic.
Honey.
Arrow Root Powder. Corn Starch will also work but arrow root is gluten free.
Seasoning. Red pepper flakes, salt, ginger powder, white sesame seeds.
Optional Add ons for kabobs. Whole button mushrooms, broccoli or cauliflower.
How To Make this Recipe
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. Slice up your chicken into 1.5 inch cubes I like to use kitchen scissors to trim and cut the chicken. Place the chicken into a large container to marinate. Pour half of the homemade teriyaki over chicken cubes. Let them marinate for at least one hour. Overnight is also fine.
Step three. Cut up bell peppers and red onions into equal sized pieces. About 1.5 inches like in photo. Once chicken has marinated, grab your kabob sticks and rotate one chicken cube with veggies of choice. Set aside and turn grill onto medium/high heat. Separate 1/4 cup of leftover teriyaki sauce and add 2 tbs of water to thin out the sauce so it spreads easily on the kabobs while they are on the grill.
Step four. Once grill is hot, place all the kabobs onto grill directly. Cook for 5 minutes without moving then rotate to the next side and cook for about 4-5 minutes or until the chicken and veggies start to get grill marks. Brush the chicken kabobs with 1/4 cup of the leftover teriyaki/water mix with each turn. Continue to rotate each side until the chicken has an internal temp of 165º
Step Five. Serve immediately over rice or with your choice of sides. Enjoy!
This will keep in the fridge for up to 4 days. You can also freeze for up 2 months in an airtight container.
Recipe FAQ’s
Zucchini and Whole Mushrooms would work great.
rice, coleslaw, potato or pasta salad would all be great sides with these.
Yes, leave them on a cooking sheet. Bake at 350º for about 18 – 20 minutes or until chicken is at 165º internal temp.
This will keep in the fridge for up to 4 days. You can also freeze for up 2 months in an airtight container.
Other Summer Inspired Recipes To Try
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Healthy Teriyaki Chicken Kabobs
Ingredients
- 1-1½ lb boneless, skinless chicken breast
- 2 bell peppers, any color
- 1 red onion
Teriyaki Sauce
- 1 cup water
- ¼ cup amino acids or soy sauce
- ¼ cup packed brown sugar
- 1½ tbsp honey
- 1 tbsp minced garlic
- ½ tsp ginger powder
- 1¼ tbsp arrow root starch , *see notes
- ¼ cup water, *to make a slurry with arrow root
- 2½ tbsp white sesame seeds, *optional
- 1½ tsp red pepper flakes
Instructions
- Make teriyaki sauce first.
- Slice up your chicken into 1.5 inch cubes I like to use kitchen scissors to trim and cut the chicken. Place the chicken into a large container to marinate. Pour half of the homemade teriyaki over chicken cubes. Let them marinate for at least one hour. Overnight is also fine.
- Cut up bell peppers and red onions into equal sized pieces. About 1.5 inches like in photo. Once chicken has marinated, grab your kabob sticks and rotate one chicken cube with veggies of choice. Set aside and turn grill onto medium/high heat. Separate 1/4 cup of leftover teriyaki sauce and add 2 tbs of water to thin out the sauce so it spreads easily on the kabobs while they are on the grill.
- Once grill is hot, place all the kabobs onto grill directly. Cook for 5 minutes without moving then rotate to the next side and cook for about 4-5 minutes or until the chicken and veggies start to get grill marks. Brush the chicken kabobs with 1/4 cup of the leftover teriyaki/water mix with each turn. Continue to rotate each side until the chicken has an internal temp of 165º
- Serve immediately over rice or with your choice of sides. Enjoy!
Teriyaki Sauce
- In a medium saucepan, combine 1 cup of water, brown sugar, amino acids or soy sauce, honey, garlic, ginger powder. Bring to a gentle boil over medium heat. In a small bowl whisk the arrowroot and ¼ cup of water together to make a slurry. Lower the heat to the brown sugar mix, add the starch/water slurry to the saucepan and stir occasionally until desired thickness of sauce comes about. Add in sesame seeds and pepper flakes at the end.
- If the sauce gets too thick, you can add a little water to it as a time to thin.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.