Teriyaki Chicken Kebabs

Teriyaki Chicken Kebabs
Teriyaki Chicken Kebabs. Photostock Israel/Getty Images
  • Total: 42 mins
  • Prep: 30 mins
  • Cook: 12 mins
  • Yield: Serves 4

These grilled teriyaki chicken kebabs only need about 30 minutes to marinate. This is a great quick recipe that you can put together for a weeknight meal


  • 1 1/2 lbs./700 g. chicken (breast skinless and boneless)
  • 1 small bunch of green onions (finely chopped reserve 1/2 for garnish)
  • 1 cup/240 mL soy sauce
  • 1/3 cup/80 mL sugar (brown)
  • 1 tablespoon/15 mL mirin
  • 1 tablespoon/15 water
  • 2 teaspoons/10 mL vegetable oil
  • 2 teaspoons/10 mL ginger (root, fresh grated)
  • 2 garlic cloves (minced)

Steps to Make It

  1. Gather the ingredients.

  2. Place chicken pieces in a resealable plastic bag.  

  3. Combine soy sauce, brown sugar, mirin, water, oil, ginger, 1/2 of the green onion, and garlic.  

  4. Pour half of the mixture over chicken making sure chicken is well coated.  

  5. Let air out of the bag, seal, and place in refrigerator for 30 minutes.

  6. While chicken is marinating, place remaining half of mixture in small saucepan and bring to a boil for 1 minute.  Make sure to stir often.

  7. Reduce heat and let the sauce simmer for 6-8 minutes.  

  8. Once teriyaki sauce has reduced a bit and coats the back of a spoon, remove from heat and cool. 

  9. Preheat grill for medium-high heat.

  10. Remove chicken from refrigerator and thread onto skewers (about 4-5 pieces each). Place on a well-oiled grill grate and cook for 10-12 minutes, turning occasionally. 

  11. Once the chicken has cooked (reached an internal temperature of 165-170 degrees), remove from heat, garnish with remaining green onions and serve with teriyaki sauce.

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