Teriyaki Chicken Kabobs
Serves | 6-8
Chicken:
3 lbs chicken thighs, chopped 1” cubes
⅓ c coconut aminos, soy sauce, or tamari
3 tbsp maple syrup or honey
1 tbsp rice vinegar
1 tbsp fresh grated ginger (or 1 tsp ground)
2–3 cloves garlic, minced (or ¾ tsp powder)
½ tbsp toasted sesame oil
Optional: splash of orange juice or lime juice
Kabobs:
4 bell peppers, chopped 1” pieces
1 red onion, chopped 1” pieces
1 pineapple, cut into chunks
10–12 wooden skewers, soaked in water for 20–30 minutes
Optional Garnishes: cilantro, sesame seeds, chili crisp
Directions:
In a large bowl, whisk together all marinade ingredients. Add chicken and toss to coat. Cover and marinate at least 30 minutes (or up to 24 hours for deeper flavor).
Thread chicken, peppers, onion, and pineapple onto soaked skewers, alternating ingredients.
Grill: Medium heat (400–425°F) for 12–15 minutes, turning occasionally.
Griddle or stovetop: Heat a drizzle of oil over medium heat. Once hot, add skewers and cook for 10–12 minutes, rotating until fully cooked.
Garnish as desired and serve warm over rice if desired.
Notes: For a shortcut marinade swap, use a store-bought teriyaki sauce if needed. Freezer tip: Marinate chicken and freeze raw. Thaw overnight in fridge before assembling skewers.
You’ll find more recipes like this in my NEW eBook, A Better Way To Meal Prep: High-Protein Freezer Meals.
