Teriyaki Chicken Kabobs

Teriyaki Chicken Kabobs Recipe

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Lynn Dine


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 votes

20 Min
20 Min


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  • ·
    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

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

  • ·
    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).

Printable Recipe Card

About Teriyaki Chicken Kabobs

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

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