Teriyaki Chicken Kabobs Recipe

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Teriyaki Chicken Kabobs

Lynn Dine

By
@diner524

Chicken is marinaded in a sweet light glaze to create this grilled kabob recipe. A recipe from Land O Lakes website that I am posting for the Japan leg of the Quest.


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Comments:

Serves:

4

Prep:

20 Min

Cook:

20 Min

Method:

Grill

Ingredients

1⁄3 cup lemon juice
1⁄4 cup butter, melted
1⁄4 cup soy sauce
2 tablespoons brown sugar, firmly packed
1⁄2 teaspoon ground ginger
1⁄4 teaspoon pepper
3 tablespoons ketchup
1 teaspoon garlic, finely chopped

CHICKEN

1 lb boneless skinless chicken breast, cut into about 32 (1-inch)

KABOBS INGREDIENTS

8 pineapple chunks (1-inch)
8 cherry tomatoes
1 green bell pepper, cut into 8 (1-inch)
1 zucchini, cut into 8 (1-inch)

Directions Step-By-Step

1
Combine all marinade ingredients in large resealable plastic food bag. Reserve 2 tablespoons marinade; set aside. Add chicken pieces. Tightly seal bag. Turn bag several times to coat chicken well. Place in 13x9-inch pan. Refrigerate, turning occasionally, at least 3 hours or overnight.
2
Heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Remove chicken from marinade with slotted spoon; discard marinade.
3
To assemble kabobs, alternately thread chicken, pineapple, tomatoes, green pepper and zucchini onto skewers.
4
Place kabobs onto grill. Grill, turning and brushing occasionally with reserved marinade, until chicken reaches at least 170°F or until juices run clear when pierced with fork (15 to 20 minutes).

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Japanese