Teriyaki Chicken Kabobs Recipe

Make the teriyaki marinade

In a medium bowl whisk together 3 tbs soy sauce, 2 tbs mirin, 1 tbs sake (or dry white wine), 2 tbs brown sugar, 1 tbs honey, 1 tsp grated fresh ginger, 2 cloves minced garlic, and 1 tsp sesame oil until sugar dissolves.

Reserve glaze and prepare slurry

Reserve about 1/3 cup (60 ml) of the mixture in a small saucepan for glazing later. In a small cup stir together 1 tsp cornstarch with 1 tsp cold water until smooth (slurry) and set aside.

Prep chicken and vegetables

Trim excess fat from the chicken thighs and cut into 1 1/2-inch pieces. Place chicken pieces in a medium bowl and season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Cut the bell peppers, onion, zucchini, and remove mushroom stems so pieces are similar in size to the chicken for even cooking.

Marinate chicken

Pour the remaining teriyaki mixture over the chicken, toss to coat thoroughly, cover, and refrigerate for at least 30 minutes and up to 4 hours. Reserve the marinated vegetables separately (do not marinate vegetables in the soy-heavy mixture to avoid sogginess).

Soak skewers (if using wooden skewers)

If using wooden skewers, soak them in cold water for at least 30 minutes to prevent burning. If using metal skewers, skip this step.

Assemble kabobs

Preheat grill or grill pan to medium-high heat (about 400°F / 200°C). Thread chicken and vegetables onto skewers, alternating pieces and leaving a little space between items so heat circulates (e.g., chicken, pepper, mushroom, onion, zucchini). Brush assembled kabobs lightly with 1 tbs neutral oil.

Grill the kabobs

Place kabobs on the hot grill. Cook for 10–12 minutes total, turning every 2–3 minutes so all sides get char marks. After about 6–8 minutes (when chicken is nearly cooked through), begin brushing the reserved teriyaki mixture (not yet thickened) onto the kabobs each time you turn them to build flavor and gloss.

Thicken glaze

While kabobs finish grilling, place the reserved teriyaki liquid in the small saucepan and bring to a simmer over medium-low heat. Whisk in the cornstarch slurry and simmer 1–2 minutes until glaze thickens and becomes shiny. Remove from heat.

Final glazing

In the last minute of grilling, brush the thickened glaze onto the kabobs and let it set for 30–60 seconds on the grill to caramelize slightly. Turn once and brush again if desired.

Rest and garnish

Transfer kabobs to a plate and let rest 3–4 minutes. Sprinkle with 1 tsp toasted sesame seeds and sliced green onions. Serve with lemon or lime wedges if using for a bright finish.