Are you ready to take your backyard BBQ to new heights? Forget those boring burgers and hot dogs – it’s time to elevate your grilling game with these mouthwatering Grilled Teriyaki Chicken Kabobs! Imagine juicy chunks of chicken marinated in a sweet and savory teriyaki sauce, threaded onto skewers with colorful bell peppers and pineapple chunks. Every bite is a flavor explosion that’ll transport you straight to the streets of Tokyo.
These kabobs are not only a taste sensation but also a breeze to prepare. With just a few simple ingredients and a little bit of prep work, you’ll have a dish that’s sure to impress your friends and family. Plus, they’re perfect for those warm summer evenings when you’d rather be outside enjoying the sunshine than slaving away in a hot kitchen.
Ingredients:
- 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup teriyaki sauce
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 pineapple, cut into 1-inch chunks
- Wooden or metal skewers, soaked in water for 30 minutes (if using wooden)
Instructions:
- In a large bowl, whisk together the teriyaki sauce, soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Add the chicken cubes and toss to coat. Cover and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- Preheat your grill to medium-high heat.
- Thread the marinated chicken, bell peppers, and pineapple chunks onto the skewers, alternating between the different ingredients.
- Grill the kabobs for 12-15 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender-crisp.
- Serve hot, garnished with sesame seeds and sliced green onions, if desired.
