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Teriyaki Chicken Kabobs
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5 from 1 vote

Teriyaki Chicken Kabobs

Makes approx. 8 skewers
Author Joy in Every Season


  • 4 boneless chicken breasts cut into cubes
  • 1 cup Teriyaki marinade for marinating chicken I used Soy Vay.
  • 4 small zucchini thickly sliced
  • 2 Bell peppers cut into large chunks I used red and yellow.
  • 1 red onion cut into large chunks
  • 12-15 mushrooms
  • For glaze:
  • 1 cup teriyaki sauce
  • ¼ tsp brown sugar
  • ¼ tsp cornstarch used to help thicken the glaze
  • Optional: chopped green onions for topping


  • Place cubed chicken into a large zip lock baggie with 1 cup teriyaki sauce. Allow to marinate for at least one hour or as long as overnight.
  • Prep all veggies.
  • If you are using wooden skewers, make sure to soak them in cold water prior to skewering. This prevents them from burning on the grill.
  • Skewer meat and veggies in any order you'd like.
  • BBQ on medium grill, turning often until veggies are tender and chicken reaches a safe cooking temp of 160*
  • For glaze:
  • Measure teriyaki sauce into a small saucepan, stir in brown sugar. Heat over medium heat until it comes to a low boil.
  • Stir ¼ cornstarch into about a tablespoon of water until well blended. Stir into teriyaki sauce. Reduce heat to low and continue to simmer until sauce begins to thicken (20-30 minutes).
  • Serve over a bed of white rice and top with a drizzle of teriyaki glaze, and chopped green onion.