Summertime at our house means busting out the grill. Which keeps my house cool and provides a nice change in the flavor of our meals as well. One of my favorite and easiest grilled meals is making homemade teriyaki chicken kabobs. We love them and they are so easy!
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I typically like to purchase chicken in bulk. I'll buy 40-80 lbs of chicken breasts at a time. Split it up and freeze it. Sometimes we will butcher our own chickens and freeze them. Either way, I know that I'll have good size chicken breast pieces in my freezer all year long.
I can easily pull out a breast or two in the afternoon for a quick dinner meal. Just cut the chicken and marinade it in this quick teriyaki marinade. In fact, I've even just dropped the whole breast into the marinade for an hour. The flavor is better when chopped, but it works either way.
Another trick I've learned to make teriyaki chicken skewers easier is to freeze my peppers. I don't know about where you live, but where we live getting fresh peppers year round is not always an option. And sometimes the peppers we do have a super expensive.
Instead, I wait for peppers to go on sale and buy several. I take them home and cut them into 1" chunks and freeze them. When I'm ready to grill, I just pull out however many I want and place them on my metal cooking skewers.
One last tip about making teriyaki chicken kabobs. I never place my meat, veggies or pineapple chunks on the same kabob skewer. Veggies and meat cook at different rates.
If they are on the same skewer than my veggies will get over cooked and my chicken pieces won't get fully cooked. Just because they are on different sticks doesn't make them any less pretty or tasty.
I love this recipe because it is truly homemade. With homemade teriyaki sauce and fresh meat and veggies you can pick right from your garden. It is the perfect summertime dinner.
Teriyaki Chicken Kabobs
Yield: 8 skewers
prep time: 2 H & 30 Mcook time: 20 Mtotal time: 2 H & 50 M
Juicy teriyaki chicken paired with sweet peppers makes the perfect grilled summer dinner.
ingredients:
- 1 lb chicken breast
- 1/2 small green bell pepper
- 1/2 small red bell pepper
- 1/2 small yellow bell pepper
- 1/4 yellow onion
- 1 c. soy sauce
- 2 Tbsp brown sugar
- 1 garlic clove, minced
- 1 Tbsp fresh ginger, grated
- 1 Tbsp corn starch
- optional: fresh pineapple
instructions:
How to cook Teriyaki Chicken Kabobs
- Chop chicken into 1" pieces. Place in a large plastic bag with a zipper.
- Combine soy sauce, brown sugar, garlic and ginger into a bowl and mix. Reserve a 1/4 c. of marinade for later.
- Pour remaining marinade over chicken. Seal bag and place in fridge for 30 minutes to an hour.
- Preheat grill to 300° F.
- Chop peppers and onions into 1" pieces. Place peppers and onions onto metal skewers.
- Remove chicken from marinade and place on skewers. Discard marinade.
- Grill chicken and peppers on medium heat for 15-20 minutes turning occasionally. Kabobs are finished when peppers are tender and chicken no longer has pink juices.
- Meanwhile, pour 1/4 c. of marinade into a small saucepan and bring to a boil and reduce heat.
- Add corn starch to 1 Tbsp of water. Pour into hot marinade and stir until thick.
- Brush marinade onto hot kabobs or serve on the side as dipping sauce.
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