5 stars (2 ratings)
53 Comments »
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These savory sweet chicken kabobs are unbelievably easy to make and they’re so perfect for game day!
I’m trying to grasp that Christmas is in 4 days and I still haven’t finished Christmas shopping yet. I’m about 90% done but I still need to make a trip to the mall since this is the one thing left that I can’t actually purchase on Amazon. I guess this is what I get for procrastinating! But let’s talk about something more pleasant. Something completely un-Christmas related, like these chicken teriyaki kabobs.
Being a huge lover of anything teriyaki-related, I knew these would be a big hit in our house. With a simple marinade with pantry ingredients, these kabobs come together so easily. And once marinated, you can just pop these on the grill for about 5 minutes and that’s it! Seriously, how easy is that?
These would be so perfect for game day or as a quick and easy meal for those busy weeknights. You can serve as is or alongside some rice. Either way, everyone will be sure to gobble these up instantly!
Chicken Teriyaki Kabobs
Yield: 4 servings
Prep: 1 hour hour
Cook: 10 minutes minutes
Total: 1 hour hour 10 minutes minutes
These savory sweet chicken kabobs are unbelievably easy to make and they’re so perfect for game day!
5 stars (2 ratings)
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Ingredients
- 1 tablespoon cornstarch
- ¼ cup soy sauce
- ¼ cup brown sugar, packed
- ½ teaspoon ground ginger
- ¼ teaspoon garlic powder
- 2 tablespoons honey
- 1 ½ pounds boneless, skinless, chicken breasts, cut into 1-inch chunks
- Sesame seeds, for garnish
- Sliced green onions, for garnish
Instructions
In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature.
In a gallon size Ziploc bag or large bowl, combine teriyaki marinade and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally.
Preheat grill to medium high heat.
Thread chicken onto skewers. Add skewers to the grill and cook until golden brown and cooked through, about 3-4 minutes per side.
Serve immediately, garnished with sesame seeds and green onion, if desired.
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posted on December 20, 2013under asian inspired, entree,
53 CommentsLeave a Comment »
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53 comments -
Lisa — February 19, 2023 @ 11:43 AM Reply
Can u boil the marinade to make it safe to use as a dipping/basting sauce or does it change the texture or flavor too much?
-
Lisa — February 19, 2023 @ 4:17 PM Reply
So I made it and tossed the marinade to be safe. Really, really excellant.
-
Dawn — September 18, 2020 @ 7:22 AM Reply
This is a keeper!!! Delicious, tender and approved by the entire family!! Marinated for several hours and each piece was so full of flavor.
-
Norma — May 13, 2018 @ 11:14 PM Reply
Can this be served at room temp?
-
Chungah @ Damn Delicious — May 14, 2018 @ 11:35 AM Reply
Hi Norma! To be honest, this is really best when served warm!
-
Jessica — August 12, 2017 @ 11:41 AM Reply
Just made this, it is so good. My husband isn’t a fan of sauce that is mostly soy sauce though so I added some juice from a fresh orange and a bit more honey and it is delicious! I cannot wait to taste it on the chicken and veggies after it cooks.
-
Dixi — July 5, 2016 @ 10:45 AM Reply
This marinade is exactly what the name of your site is!!!! I made kabobs for a 4th of July party….they disappeared so fast I barely got one. This recipe is a total KEEPER!!!!! I’m making it again today(which literally is the day after I first made it!), So that we can clean up left overs. Thank you sssooo much for this delicious recipe!
-
Yalonda Frazier — June 12, 2016 @ 10:53 AM Reply
How many skewers does this make?
-
Chungah — July 14, 2016 @ 7:50 PM Reply
Yalonda, the number of skewers can actually vary quite a bit depending on how much chicken is threaded onto each skewer.
-
Joey york — May 19, 2016 @ 8:37 PM Reply
This is my go to teryaki sauce for all things teriyaki. I cannot believe I have lived my whole life using bottled sauce thinking it was good.
-
Renita — March 29, 2016 @ 4:52 PM Reply
I made these tonight and they were absolutely delicious !! My husband said more more more
-
Lisa — December 15, 2015 @ 9:31 AM Reply
Made this tonight and it was super delicious, loved it! Thanks for sharing 🙂
-
Sarah — August 20, 2015 @ 6:11 PM Reply
We’ve made this recipe several times & it’s delicious!! I was wondering if you have nutritional information (calories, fat, carbs, etc.) for this? Thanks!
-
Chungah — August 20, 2015 @ 9:52 PM Reply
Thank you for trying my recipe!
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.
-
Stephanie — July 30, 2015 @ 7:00 PM Reply
I’m thinking about using this marinade to make chicken for your Shrimp Fried Rice recipe I love so much (to replace the shrimp because I make it about once a week and shrimp is pricey). But I’m super sensitive to cornstarch, is there a way I can make this without using cornstarch? Perhaps everything but? Thank you so much for your help!
-
Chungah — July 30, 2015 @ 8:20 PM Reply
Stephanie, here is a great thread on possible cornstarch substitutes. Hope that helps!
-
Kristen — January 23, 2015 @ 11:56 AM Reply
I LOVE teriyaki anything! This looks really easy – I wish I had them for lunch right now
-
Holly — January 20, 2015 @ 3:31 PM Reply
These were good. We made 2 batches of the marinade; one batch we used to marinate as directed. The second batch was warmed up and put in individual serving cups for each person to dunk their chicken in. I served it with your lomein recipe and it was yummy!
-
Mahdiya - 'Madz's Kitchen' — November 17, 2014 @ 2:04 AM Reply
I tried this teriyaki chicken and it tastes fantastic!
-
V — November 14, 2014 @ 10:14 AM Reply
Is there anything that I could replace the sugar with in most of these Asian-inspired recipes?
-
Chungah — November 14, 2014 @ 10:36 AM Reply
Honey would be a great substitute.
-
ana — October 7, 2014 @ 11:19 PM Reply
They were delicious! I added fresh garlic since I don’t have garlic powder which made them a bit too garlicky but still delicious! Definitely making them again:)
-
Pingback: Homemade Teriyaki Chicken
-
Jes — June 9, 2014 @ 9:57 AM Reply
I tried making this marinade twice and each time it comes out looking like water gravy. Its is not the nice thick hard marinade you have in your pictures. =( Not sure why mine doesn’t thicken.
-
Chung-Ah — June 9, 2014 @ 5:22 PM Reply
Jes, this is actually not meant to be a “hard” marinade. It is a simple marinade to let all the flavors soak in.
-
Kena — July 25, 2014 @ 12:17 PM Reply
Did you use the water/cornstarch mixture? Mine thickened up perfectly. I’ve used this recipe several times finishing off pancooked chicken instead of kabobs.
-
Chungah — July 25, 2014 @ 1:38 PM Reply
Yes, the cornstarch mixture is used.
-
Rachel — May 22, 2014 @ 6:41 PM Reply
Do you think I could marinate some veggies with this marinade too?
-
Chung-Ah — May 22, 2014 @ 10:48 PM Reply
Yes, absolutely!
-
ziva — April 29, 2014 @ 4:50 AM Reply
Can i freez it? It will remain tasty?
-
Chung-Ah — April 29, 2014 @ 8:33 AM Reply
Ziva, I do not recommend freezing.
-
Kimberly — March 24, 2014 @ 6:06 AM Reply
The whole family loved these kabobs. Super easy and super delicious. We split the chicken and marinated half of the batch as the recipe states and the other half we added two tablespoons of garlic chili sauce. Both were excellent!! We definitely will keep this recipe for future meals!
-
krista — March 22, 2014 @ 6:33 AM Reply
Hmmm, tempting, my toungue is into sweet n sour dishes or a pinch of sweetness, and with this recipe, suites my taste..yumm..xxx
-
Pingback: Teriyaki Turkey Tacos
-
Trisha — February 7, 2014 @ 6:34 PM Reply
These sound so delish!!! Could they be made in the oven or on a griddle? We don’t have a grill available right now.
-
Chung-Ah — February 7, 2014 @ 6:59 PM Reply
Yes, a griddle or oven will work just fine.
-
Shannon — April 21, 2014 @ 4:22 PM Reply
How long did you end up putting them in the oven for?
-
Mrs. Stuart — April 18, 2016 @ 10:18 PM Reply
I do them for about 25-30 minutes @ 375 degrees, turning half-way through; on an aluminum foil lined cookie sheet or large roasting pan (otherwise you’re gonna be soaking it forever!)
-
Pingback: Monday’s Links … A Bit Of This & That … | Our Adventures In The Middle East
-
Nutmeg Nanny — January 3, 2014 @ 5:45 PM Reply
Oh yum! This looks so so flavorful 🙂 I love this recipe!
-
Rachel @LittleChefBigAppetite — December 30, 2013 @ 2:13 PM Reply
These look mouth-watering good!
-
Laura (Tutti Dolci) — December 21, 2013 @ 10:54 PM Reply
I would absolutely inhale these, I love chicken teriyaki!
-
Shea @ Dixie Chik Cooks — December 21, 2013 @ 5:45 PM Reply
Beautiful kabobs!
-
Jaclyn — December 21, 2013 @ 1:06 PM Reply
I love kabobs! These are making me so hungry, they look amazing!
-
Jenn@eatcakefordinner — December 21, 2013 @ 12:42 PM Reply
Good luck at the mall . . . it’s going to be crazy! This chicken sounds delish.
-
TiffanyAzure@CremedelaCrumb — December 21, 2013 @ 9:36 AM Reply
Mmmmmmm…. So simple, so delicious!
-
Kate@Diethood — December 21, 2013 @ 8:07 AM Reply
Lawd, those kabobs look amazing! I love your photos, Chung-Ah!
I don’t have time to shop for Christmas gifts, but I will almost always make time for teriyaki something or other!! 😀 Happy Holidays to you and to yours! XO
-
Lynn — December 21, 2013 @ 7:28 AM Reply
Our grill is under twelve inches of snow. 🙁
Can I broil these? And if so, how long?
They sound yummy!
Thanks
-
Chung-Ah — December 21, 2013 @ 9:40 AM Reply
You can most definitely broil these but you will have to adjusting broiling time as needed depending on the settings you use.
-
Tieghan — December 21, 2013 @ 5:46 AM Reply
Awesome recipe Chung-Ah!! Teriyaki chicken in always a hit in my house!
-
Taylor @ FoodFaithFitness — December 21, 2013 @ 4:39 AM Reply
I have a husband who 1)Likes anything asian 2)Needs a lot of protein 3)Could watch football everyday forever and be happy.
Looks like I’ve got the first 2 parts covered. Now, to work on the football…Thanks for the recipe!
-
Jennifer — December 21, 2013 @ 4:02 AM Reply
I think these are just perfect for entertaining or just a quick dinner at this busy time of year. I love teriyaki, too!
-
Julia @Vikalinka — December 21, 2013 @ 1:33 AM Reply
Even though you say it’s un-Christmas related I would be thrilled if those were served at any Christmas party! Amazing!
Lisa — February 19, 2023 @ 11:43 AM Reply
Can u boil the marinade to make it safe to use as a dipping/basting sauce or does it change the texture or flavor too much?
-
Lisa — February 19, 2023 @ 4:17 PM Reply
So I made it and tossed the marinade to be safe. Really, really excellant.
Dawn — September 18, 2020 @ 7:22 AM Reply
This is a keeper!!! Delicious, tender and approved by the entire family!! Marinated for several hours and each piece was so full of flavor.
Norma — May 13, 2018 @ 11:14 PM Reply
Can this be served at room temp?
-
Chungah @ Damn Delicious — May 14, 2018 @ 11:35 AM Reply
Hi Norma! To be honest, this is really best when served warm!
Jessica — August 12, 2017 @ 11:41 AM Reply
Just made this, it is so good. My husband isn’t a fan of sauce that is mostly soy sauce though so I added some juice from a fresh orange and a bit more honey and it is delicious! I cannot wait to taste it on the chicken and veggies after it cooks.
Dixi — July 5, 2016 @ 10:45 AM Reply
This marinade is exactly what the name of your site is!!!! I made kabobs for a 4th of July party….they disappeared so fast I barely got one. This recipe is a total KEEPER!!!!! I’m making it again today(which literally is the day after I first made it!), So that we can clean up left overs. Thank you sssooo much for this delicious recipe!
Yalonda Frazier — June 12, 2016 @ 10:53 AM Reply
How many skewers does this make?
-
Chungah — July 14, 2016 @ 7:50 PM Reply
Yalonda, the number of skewers can actually vary quite a bit depending on how much chicken is threaded onto each skewer.
Joey york — May 19, 2016 @ 8:37 PM Reply
This is my go to teryaki sauce for all things teriyaki. I cannot believe I have lived my whole life using bottled sauce thinking it was good.
Renita — March 29, 2016 @ 4:52 PM Reply
I made these tonight and they were absolutely delicious !! My husband said more more more
Lisa — December 15, 2015 @ 9:31 AM Reply
Made this tonight and it was super delicious, loved it! Thanks for sharing 🙂
Sarah — August 20, 2015 @ 6:11 PM Reply
We’ve made this recipe several times & it’s delicious!! I was wondering if you have nutritional information (calories, fat, carbs, etc.) for this? Thanks!
-
Chungah — August 20, 2015 @ 9:52 PM Reply
Thank you for trying my recipe!
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.
Stephanie — July 30, 2015 @ 7:00 PM Reply
I’m thinking about using this marinade to make chicken for your Shrimp Fried Rice recipe I love so much (to replace the shrimp because I make it about once a week and shrimp is pricey). But I’m super sensitive to cornstarch, is there a way I can make this without using cornstarch? Perhaps everything but? Thank you so much for your help!
-
Chungah — July 30, 2015 @ 8:20 PM Reply
Stephanie, here is a great thread on possible cornstarch substitutes. Hope that helps!
Kristen — January 23, 2015 @ 11:56 AM Reply
I LOVE teriyaki anything! This looks really easy – I wish I had them for lunch right now
Holly — January 20, 2015 @ 3:31 PM Reply
These were good. We made 2 batches of the marinade; one batch we used to marinate as directed. The second batch was warmed up and put in individual serving cups for each person to dunk their chicken in. I served it with your lomein recipe and it was yummy!
Mahdiya - 'Madz's Kitchen' — November 17, 2014 @ 2:04 AM Reply
I tried this teriyaki chicken and it tastes fantastic!
V — November 14, 2014 @ 10:14 AM Reply
Is there anything that I could replace the sugar with in most of these Asian-inspired recipes?
-
Chungah — November 14, 2014 @ 10:36 AM Reply
Honey would be a great substitute.
ana — October 7, 2014 @ 11:19 PM Reply
They were delicious! I added fresh garlic since I don’t have garlic powder which made them a bit too garlicky but still delicious! Definitely making them again:)
Pingback: Homemade Teriyaki Chicken
Jes — June 9, 2014 @ 9:57 AM Reply
I tried making this marinade twice and each time it comes out looking like water gravy. Its is not the nice thick hard marinade you have in your pictures. =( Not sure why mine doesn’t thicken.
-
Chung-Ah — June 9, 2014 @ 5:22 PM Reply
Jes, this is actually not meant to be a “hard” marinade. It is a simple marinade to let all the flavors soak in.
-
Kena — July 25, 2014 @ 12:17 PM Reply
Did you use the water/cornstarch mixture? Mine thickened up perfectly. I’ve used this recipe several times finishing off pancooked chicken instead of kabobs.
-
Chungah — July 25, 2014 @ 1:38 PM Reply
Yes, the cornstarch mixture is used.
-
-
Rachel — May 22, 2014 @ 6:41 PM Reply
Do you think I could marinate some veggies with this marinade too?
-
Chung-Ah — May 22, 2014 @ 10:48 PM Reply
Yes, absolutely!
ziva — April 29, 2014 @ 4:50 AM Reply
Can i freez it? It will remain tasty?
-
Chung-Ah — April 29, 2014 @ 8:33 AM Reply
Ziva, I do not recommend freezing.
Kimberly — March 24, 2014 @ 6:06 AM Reply
The whole family loved these kabobs. Super easy and super delicious. We split the chicken and marinated half of the batch as the recipe states and the other half we added two tablespoons of garlic chili sauce. Both were excellent!! We definitely will keep this recipe for future meals!
krista — March 22, 2014 @ 6:33 AM Reply
Hmmm, tempting, my toungue is into sweet n sour dishes or a pinch of sweetness, and with this recipe, suites my taste..yumm..xxx
Pingback: Teriyaki Turkey Tacos
Trisha — February 7, 2014 @ 6:34 PM Reply
These sound so delish!!! Could they be made in the oven or on a griddle? We don’t have a grill available right now.
-
Chung-Ah — February 7, 2014 @ 6:59 PM Reply
Yes, a griddle or oven will work just fine.
-
Shannon — April 21, 2014 @ 4:22 PM Reply
How long did you end up putting them in the oven for?
-
Mrs. Stuart — April 18, 2016 @ 10:18 PM Reply
I do them for about 25-30 minutes @ 375 degrees, turning half-way through; on an aluminum foil lined cookie sheet or large roasting pan (otherwise you’re gonna be soaking it forever!)
-
Pingback: Monday’s Links … A Bit Of This & That … | Our Adventures In The Middle East
Nutmeg Nanny — January 3, 2014 @ 5:45 PM Reply
Oh yum! This looks so so flavorful 🙂 I love this recipe!
Rachel @LittleChefBigAppetite — December 30, 2013 @ 2:13 PM Reply
These look mouth-watering good!
Laura (Tutti Dolci) — December 21, 2013 @ 10:54 PM Reply
I would absolutely inhale these, I love chicken teriyaki!
Shea @ Dixie Chik Cooks — December 21, 2013 @ 5:45 PM Reply
Beautiful kabobs!
Jaclyn — December 21, 2013 @ 1:06 PM Reply
I love kabobs! These are making me so hungry, they look amazing!
Jenn@eatcakefordinner — December 21, 2013 @ 12:42 PM Reply
Good luck at the mall . . . it’s going to be crazy! This chicken sounds delish.
TiffanyAzure@CremedelaCrumb — December 21, 2013 @ 9:36 AM Reply
Mmmmmmm…. So simple, so delicious!
Kate@Diethood — December 21, 2013 @ 8:07 AM Reply
Lawd, those kabobs look amazing! I love your photos, Chung-Ah!
I don’t have time to shop for Christmas gifts, but I will almost always make time for teriyaki something or other!! 😀 Happy Holidays to you and to yours! XO
Lynn — December 21, 2013 @ 7:28 AM Reply
Our grill is under twelve inches of snow. 🙁
Can I broil these? And if so, how long?
They sound yummy!
Thanks
-
Chung-Ah — December 21, 2013 @ 9:40 AM Reply
You can most definitely broil these but you will have to adjusting broiling time as needed depending on the settings you use.
Tieghan — December 21, 2013 @ 5:46 AM Reply
Awesome recipe Chung-Ah!! Teriyaki chicken in always a hit in my house!
Taylor @ FoodFaithFitness — December 21, 2013 @ 4:39 AM Reply
I have a husband who 1)Likes anything asian 2)Needs a lot of protein 3)Could watch football everyday forever and be happy.
Looks like I’ve got the first 2 parts covered. Now, to work on the football…Thanks for the recipe!
Jennifer — December 21, 2013 @ 4:02 AM Reply
I think these are just perfect for entertaining or just a quick dinner at this busy time of year. I love teriyaki, too!
Julia @Vikalinka — December 21, 2013 @ 1:33 AM Reply
Even though you say it’s un-Christmas related I would be thrilled if those were served at any Christmas party! Amazing!
