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teriyaki chicken kabobs

(2 ratings)
Recipe by
Lynn Dine
Tampa, FL

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.

(2 ratings)
yield 4 serving(s)
prep time 20 Min
cook time 20 Min
method Grill

Ingredients For teriyaki chicken kabobs

  • 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)

How To Make teriyaki chicken kabobs

  • 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).

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