Teriyaki Chicken Kabobs are a great Sunday meal for the grill. They taste great and are a healthy alternative to burgers and hotdogs. These Teriyaki Chicken kabobs are a family favorite. They need a little prep work, but are so worth it.
Served with rice or noodles, use the extra sauce over your kabobs and sides, for a great flavor after grilling.
The prep work can be done several hours in advance. Time is needed for marinating. The low sodium options are what I choose since I have high blood pressure, but anyone can choose their own thing. One can always also experiment with other spices and seasonings instead.
Ingredients Needed
2 1/2 – 3 lbs. of boneless/skinless chicken breast
2 bottles of low sodium teriyaki sauce…one to marinate,one for sauce
2/3 cups of minced garlic…real or jar
1 large green, red, orange, and yellow pepper
1 or 2 large onions…yellow or red will do
1 box of mushrooms..large enough to be skewered
1 box of tomatoes…medium to fit and stay on the skewer also
white rice…follow directions on the box
Take your chicken breasts and cut into about 2 1/2 inch chunks..big enough to put on a skewer so it stays there. Wash your hands after handling the chicken. No contamination wanted here. Use another cutting surface and knife for the vegetables.
Empty your 1 bottle of teriyaki into a medium size bowl. Mix in the soy sauce and minced garlic. This will be your marinade. So now, you can marinade either in a covered plastic container or use a gallon size zip lock bag. Be sure to toss the marinade away when finished. It’s been mingling with raw chicken.
Take chicken and put into your container of choice, then put marinade on top and let it sit for a few hours if possible. The better to blend the flavors.
Next come the veggies. Remember to wash them off first before cutting.
Only things to cut are the peppers and onions. Mushrooms and tomatoes go on the skewer as is.
The idea is to alternate all your ingredients on the skewer, to have a colorful look. I think it just adds to it. Whoever is cooking needs to make sure to have that extra bottle of teriyaki handy. Take about half from the second bottle and mix with some more soy sauce to brush while cooking. The rest can be used for the rice, as a gravy.
Once your skewers are full with the good stuff, set them over a nice hot grill. Paying attention is a necessity since it’s very easy to burn the vegetables. Make sure the chicken juices run clear.
Prepare your rice either stove top or microwave. All that’s left is to eat and I hope enjoy!
As with all recipes, you can modify ingredients and measurements. It’s all about what you like. Hope you enjoy it!