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!
Ingredients For Chicken Kebabs:
Chicken: Boneless, skinless chicken breasts, or boneless, skinless thighs may be used if you prefer dark meat.
Pineapple: I used canned pineapple for the convenience and since the marinade contains the juice. Two birds, one stone kind of deal. You may also use fresh pineapple and pineapple juice as well.
Vegetables: I use bell pepper as the mild flavor works well to showcase the marinade. Onions are perfect with the sweet sauce as they caramelize well on the grill. Feel free to add or substitute with any vegetables you like or have on hand.
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
Ingredients
Marinade
- 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 fresh ginger
- 1 tsp lemon juice
Chicken Kebabs
- 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
Instructions
- 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.
Nutrition
What are your favorite kebab ingredients? Share in the comments below.
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Rhiannon says
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Joseph C Smith says
tasty
Alyssa Zellner says
Made tonight very good made with sweet onion, mushrooms and pineapple. Over a bed of rice. I used local fresh honey and added a bit of schiracha sauce cause I like a little spice. Very good.
Ariel says
So you think I could sub the tomato paste with ketchup?
Rachel says
I haven’t done it specifically, but I don’t see why not.
Ronald Gagnon says
Wonderful recipe for kabobs and so easy to make
Rachel says
Glad you enjoyed them!
Nettie Moore says
Hi Rachel! Congratulations! Your kabobs were featured at our Simple Supper Tuesday Linky Party! Looks delicious! Nettie
Cindy @ Hun... What's for Dinner? says
These Kabobs looks delicious and are so simple to make. I’m featuring you this week, over at Simple Supper Tuesday. We hope you can join us again, starting Monday night at 8pm EST.
Joanne T Ferguson says
Always enjoy seeing your posts and thanks for sharing with the Say G’day Party! Pinned and hope to see you on Saturday!
Lisa says
Yum! These look so good. I can’t wait to start summer grilling. Thanks for the recipe.
Cathy says
Wow this looks great!
This is amazing! What a yummy recipe! I would love for you to share this at my link party Making Memories Mondays going on now! 🙂
Cathy
Kathleen says
That looks so good. I bought some bamboo sticks some time ago so that I could make chicken kabobs and I have not made them. Your post has got me motivated to make them again. I would love you to share this recipe on the new party in the attached link.