Grilled Teriyaki Chicken Kebabs
Grilled Teriyaki Chicken Kebabs made easy with a quick homemade sauce, juicy chicken, and big flavor. Perfect with rice or grilled veggies!Step-by-step photos can be seen below the recipe card.
Servings: 4 servings (2 skewers and ¾ cup cooked rice each)
Ingredients
- ½ cup soy sauce $0.42
- ⅓ cup brown sugar $0.17
- 2 garlic cloves minced, (1 Tbsp) $0.12
- 2 tsp fresh ginger grated, $0.09
- 2 Tbsp corn starch $0.07
- 3 cups water divided, $0.00
- 2 lb. chicken breasts cut into 2-inch pieces (907g) $5.34*
- 1 cup rice uncooked, $0.39
Instructions
- Preheat the grill to 375°F. If you use wooden skewers, soak them in water for at least 30 minutes. Gather and prepare all ingredients.
- Stir together the soy sauce, brown sugar, minced garlic, and grated ginger in a medium-sized pot over medium heat.**
- Bring the mixture to a simmer. Whisk 1 cup of water and cornstarch in a small bowl, then stir it into the pot. Continue whisking until the sauce thickens and turns glossy, 2-3 minutes. Let it cool before moving to the next step.
- Using a ziplock bag, place the cubed chicken and ⅔ of the teriyaki sauce in the bag, about 10oz. Let it marinate for 30 minutes. Reserve the remaining ⅓ of the sauce for basting later.
- Once the grill is hot, thread the chicken onto the skewers, leaving space between pieces. Grill for 4-5 minutes per side, basting with the remaining teriyaki sauce as you turn. Continue flipping until the chicken reaches 165°F, then remove from the grill.
- Meanwhile, cook the rice using the remaining water and follow the directions on the container. Once the rice is done, fluff with a fork and serve with the teriyaki chicken skewers.
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Notes
*Feel free to swap the chicken breasts for boneless, skinless chicken thighs! Just make sure the internal temperature reaches 165°F once done. Beef or pork will also work in this recipe.
**You can buy store-bought teriyaki sauce, but making your own is so easy, and you can customize the flavors! If you're making your own, let the sauce cool completely before marinating the chicken. You can make it ahead of time and store it in an airtight container in the fridge for up to 5 to 7 days. (Note: the total prep time listed in this recipe doesn't include the time it takes to cool the sauce, since that can vary.)
Nutrition
Serving: 1serving (2 skewers and ¾ cup cooked rice each) | Calories: 533kcal | Carbohydrates: 61g | Protein: 55g | Fat: 6g | Sodium: 1900mg | Fiber: 1g