Teriyaki Grilled Chicken Kabobs

  • Prep Time: 30 mins
  • Total Time: 2 hrs 30 mins
  • Yield: 4kabobs
  • Ingredients

    Marinade

  • 2tablespoonsbrown sugar
  • 3tablespoons soy sauce or 3tablespoonstamari
  • 2tablespoonsdry sherry
  • 1tablespoonoil
  • 1/4 teaspoonginger
  • 1/8 teaspoongarlic powder
  • Kabobs

  • 8boneless skinless chicken thighs
  • 4boneless skinless chicken breast halves
  • 1largered bell pepper, cut into 8 pieces
  • 1mediumzucchini, cut into 8 pieces
  • 8piecesfresh pineapple, cut in chunks
  • Directions

  • In a 2-quart baking dish, combine all marinade ingredients.
  • Cut chicken thighs in half; add to marinade and cover.
  • Refrigerating at least 2 hours, turning chicken once.
  • Heat Grill.
  • Drain chicken, reserving marinade, Alternately thread chicken, bell pepper, zucchini, and pineapple into four 12-inch metal or wooden skewers.
  • (note: if using wooden skewers; soak in water for 20 minutes) When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4-6 inches from med-high coals.
  • Cook 15-20 minutes, or until chicken is no longer pink, turning often and brushing frequently with reserved marinade.
  • Discard any remaining marinade.
  • Reviews

  • “I used as a marinade for chicken, and it was very good. The chicken comes out slightly salty, slightly sweet. Thanks for a good recipe.”

  • “I have made this twice and my family has raved both times! I used sesame oil one of the times and it added a nice extra flavor! Thanks for a great recipe!”

  • “Easy and had great flavor. I didn’t even let it marinate for the full 2 hrs and it was still great!”

  •