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.

Rating:
★★★★★ 2 votes
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)

Step-By-Step

1Combine 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.
2Heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Remove chicken from marinade with slotted spoon; discard marinade.
3To assemble kabobs, alternately thread chicken, pineapple, tomatoes, green pepper and zucchini onto skewers.
4Place 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