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Teriyaki Chicken and Veggie Kabobs

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PREP TIME
35 min
COOKING TIME
15 min
TOTAL TIME
530 min
SERVINGS
6 servings
Dinner Japanese
Teriyaki Chicken and Veggie Kabobs
Ingredients
  • 1/2 cup soy sauce
  • 1/4 cup mirin (Japanese rice wine)
  • 1/4 cup olive oil
  • 3 tablespoons honey, or more to taste
  • 2 teaspoons sesame oil, or more to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/2 medium lemon, juiced
  • 1 dash Worcestershire sauce
  • 3 (6 ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes
  • 1 medium red bell pepper, cut into 1-inch pieces
  • 1 medium green bell pepper, cut into 1-inch pieces
  • 1 medium onion, cut into wedges
  • 1 medium zucchini, cut into rounds
  • 2 tablespoons olive oil, or as needed
  • salt and ground black pepper to taste
  • 2 slices fresh pineapple, cut into 1-inch pieces
  • 1 teaspoon toasted sesame seeds, or to taste
  • skewers, as needed
  • To Thicken Sauce:
  • 1/2 cup cold water
  • 2 teaspoons cornstarch
Instructions
1
Combine soy sauce, mirin, olive oil, honey, sesame oil, garlic powder, ginger, lemon juice, and Worcestershire sauce in a bowl. Transfer 1/4 of the marinade to a small container and chill until needed.
2
Put the remaining marinade in a zip-top bag and add chicken. Refrigerate for 8 hours, or overnight.
3
Heat up an outdoor grill to medium heat and lightly grease the grates. Take chicken out of the refrigerator.
4
Mix bell peppers, onion, and zucchini in a bowl. Drizzle with olive oil, add salt and pepper to taste, and toss to coat evenly.
5
Create kabobs by alternating chicken with bell peppers, pineapple, onion, and zucchini. Drizzle some of the sauce from the zip-top bag onto the kabobs.
6
Cook on the preheated grill, turning frequently and drizzling any remaining sauce from the bag over top, until no longer pink in the center and the juices run clear, 15 to 20 minutes. Use an instant-read thermometer inserted into the center to check for doneness, aiming for at least 165 degrees F (74 degrees C).
7
About 10 minutes before the skewers are done, mix cold water and cornstarch in a small bowl. Put the 1/4 cup reserved marinade in a small saucepan over medium heat. When hot, add cornstarch-water mixture and reduce heat to medium-low. Cook, stirring often, until sauce thickens, 7 to 8 minutes.
8
Place kabobs on a tray and drizzle with the thickened teriyaki sauce. Sprinkle toasted sesame seeds on top