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Garlic Teriyaki Chicken Kabobs

Grilled Chicken Kabobs

These delicious grilled chicken kabobs are marinated in a garlic teriyaki sauce and then grilled with vegetables until tender.

Course Main Course
Cuisine American
Keyword Grilled Chicken Kabobs
Prep Time 10 minutes
Cook Time 25 minutes
Marinade Time: 1 hour
Servings 6 servings
Author Amanda @ Old House to New Home

Ingredients

  • 3 pounds skinless boneless chicken breasts, cut into 1-inch cubes
  • 1 12-ounce bottle of garlic teriyaki sauce
  • 1 red onion cut into wedges
  • 12 ounces of baby portabella mushrooms left whole if small enough – sliced in half if large
  • 2 bell peppers cut into large slices
  • 1 pineapple cut into cubes

Instructions

  1. Pour ¾ of the garlic teriyaki into a sealable container. Add the cubed chicken and allow to marinate at least 1 hour in the fridge (sometimes we’ll start this in the morning and let it marinate all day), making sure to coat all of the chicken.

  2. Preheat the grill to 350 degrees Fahrenheit.

  3. Remove the chicken from the teriyaki sauce and discard
  4. Assemble the chicken, onion, mushrooms, bell peppers, and pineapple on the skewers.

  5. Cook on the grill for 20-30 minutes, or until the chicken has reached an internal temperature of 165-170 degrees. When there is 5 minutes left, glaze with the remaining teriyaki sauce.

  6. Remove from the grill let rest for 5 minutes, then serve.

Recipe Notes

You can also smoke these!

Instructions:

  1. Preheat the smoker to 250 degrees Fahrenheit.
  2. Remove the chicken from the teriyaki sauce and discard
  3. Assemble the chicken, onion, mushrooms, bell peppers, and pineapple on the skewers.
  4. Smoke the chicken kabobs for about 60 minutes, turning them over halfway through.
  5. After an hour, use the remaining garlic teriyaki to glaze the chicken
  6. Cook for an additional 20-30 minutes, or until the chicken has reached an internal temperature of 165-170 degrees.
  7. Remove from the smoker and serve immediately.