Fire up the grill for Honey Teriyaki Chicken kebabs, an ideal dinner for summer nights on the deck. The citrus sweet marinade adds a flavorful twist to this party favorite.
Asian-inspired recipes are always a home-run around here. Family favorites include Sesame Chicken and DIY Hibachi night. These honey teriyaki chicken marinade is so good that it ranks these chicken kebabs high up on the list as well.
I enjoy any dinner cooked al fresco. There’s simply no substitution for the summery flavor of food fresh off the grill and it means less kitchen clean up!
How To Make Great Kebabs
For chicken kebabs, cut your meat and vegetables about 1-1.5 inches thick. Uniform thickness is key for even cooking . Select any vegetables you prefer for your skewers. Our favorites are red or green pepper, onions, and mushrooms. Generous pineapple chunks are beautiful when grilled as well. I absolutely love grilled pineapple because the grill caramelizes the pineapple edges slightly. This juicy bite plays well with the citrus soy marinade. Thread your ingredients onto the kebab skewers.
Honey Teriyaki Chicken Marinade
Our teriyaki style marinade is perfect for chicken or pork dishes. I recommend trying it with salmon as well. Honey, lemon and ginger are combined with pineapple juice and soy sauce for a knock-your-socks-off flavor profile. Marinade your protein for at least two hours before cooking. Marinade overnight for richer flavor. Save some marinade to brush onto the skewers while grilling. Be prepared to share this recipe, it’s always a big hit with dinner and party guests!
Frequently asked questions:
Typically I like to honor the Asian-inspired flavors and serve the Honey Teriyaki Chicken Kebabs on a bed of fluffy white rice. The grilled veggies and protein make for a simple and satisfying meal without the need for much additional fanfare. Or place kebabs atop a bed of lightly dressed mixed greens for a Teriyaki style salad.
Throwing a summer soiree? Play off the kebab theme and go skewer-crazy! Thread fresh fruit, antipasti and mini dessert bites on skewers. If theme park visits have taught us anything, it’s that food on a stick is simply more fun.
If you don’t have a grill or the weather isn’t cooperating, these can still be made in the oven. Skewer your kebabs with reusable metal skewer sticks or soaked wooden skewers. Preheat oven to 450 degrees. Bake chicken kebabs for about 15 minutes then broil your kebabs for a few minutes to get a bit of that yummy charred flavor. Bake times may vary slightly depending how large you cut your chicken pieces. Cut the center of your chicken to ensure that it is cooked thoroughly and juices run clear or use a thermometer to see that it’s at least 165 degrees.
They should be good for about 3-4 day stored in the refrigerator in an airtight container. Reheat in the microwave over a bed of white or fried rice or you can remove them from the skewer and serve them hot or cold on a crisp, Asian inspired salad. Enjoy!
Honey Teriayki Chicken Kebabs
- 1.5 Tbsp vegetable oil
- 3 Tbsp tomato paste
- ½ cup low sodium soy sauce
- ⅓ cup honey
- ½ cup pineapple juice
- ½ tsp ground ginger
- 1 tsp lemon juice
- 1 can pineapple chunks or use fresh pineapple when in season
- 5 cups vegetables such as red onion, bell peppers, or mushrooms
- 4 chicken breasts, cut into chunks
- Kebab Skewers
- Whisk all marinade ingredients together in a bowl. Pour over chicken or pork and coat well. Marinate for 2 hours or overnight.
- Cut veggies into chunk size pieces. The vegetables should ideally all be the same size as the chicken.
- Pre-heat grill to med-high.
- Thread the chicken and veggies using kebab skewers or bamboo sticks. Brush with additional marinade.
- Grill 12-16 minutes or until cooked through. Rotate as needed during grilling.
What are your favorite kebab ingredients? Share in the comments below.
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