BBQ-Teriyaki Chicken Kabobs

Why Make This Recipe

BBQ-Teriyaki Chicken Kabobs are a delicious way to enjoy a summer meal. This recipe combines the sweet and tangy flavors of teriyaki with the smoky goodness of BBQ sauce. It’s perfect for family dinners or backyard get-togethers. Plus, they are easy to make and fun to eat!

How to Make BBQ-Teriyaki Chicken Kabobs

Ingredients:

• 1 lb chicken breast, cubed
• 1 cup pineapple chunks
• 1 bell pepper, cut into squares
• 1 onion, cut into squares
• 1/2 cup BBQ sauce
• 1/2 cup teriyaki sauce
• Skewers (wooden or metal)
• Salt and pepper to taste

Directions:

1. In a bowl, mix together BBQ sauce and teriyaki sauce to create the marinade.
2. Add the cubed chicken to the marinade and let it sit for at least 30 minutes.
3. Preheat the grill to medium-high heat.
4. Thread the marinated chicken, pineapple, bell pepper, and onion onto skewers, alternating the ingredients.
5. Season with salt and pepper.
6. Grill the skewers for about 10-15 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
7. Serve hot and enjoy your family-friendly dinner!

How to Serve BBQ-Teriyaki Chicken Kabobs

These kabobs are best served hot off the grill. You can place them on a platter and garnish them with fresh herbs like parsley or cilantro for a pop of color. Pair them with rice or a fresh salad for a complete meal. Enjoy them at a summer BBQ or during family dinners!

How to Store BBQ-Teriyaki Chicken Kabobs

If you have leftover kabobs, let them cool down to room temperature. Then, store them in an airtight container in the refrigerator. They should be good for about 2-3 days. You can also freeze them for longer storage. Just make sure to wrap them tightly to avoid freezer burn.

Tips to Make BBQ-Teriyaki Chicken Kabobs

• Soak wooden skewers in water for at least 30 minutes before using them to prevent burning on the grill.
• Try adding other vegetables like zucchini or mushrooms for added flavor and nutrition.
• If you prefer more sauce, set aside some of the marinade before adding the chicken. You can use it to baste the kabobs while grilling.

Variation

You can also use shrimp or beef instead of chicken for different flavors. Just adjust the cooking time as necessary based on the protein you choose.

FAQs

1. Can I use frozen chicken for this recipe?
Yes, just make sure to thaw it completely before marinating and cooking.

2. What if I don’t have a grill?
You can cook these kabobs in the oven at 400°F for about 20-25 minutes or until the chicken is cooked through.

3. Can I make this recipe ahead of time?
Yes, you can marinate the chicken the night before and keep it in the refrigerator until you’re ready to grill.

BBQ-Teriyaki Chicken Kabobs

These BBQ-Teriyaki Chicken Kabobs combine sweet and tangy teriyaki with smoky BBQ flavors, making them perfect for summer meals and gatherings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, BBQ

Calories: 250

Ingredients Method Notes

Ingredients

  

For the Kabobs

• 1 lb chicken breast, cubed
• 1 cup pineapple chunks
• 1 bell pepper, cut into squares
• 1 onion, cut into squares
• 1/2 cup BBQ sauce
• 1/2 cup teriyaki sauce
• Skewers (wooden or metal) Soak wooden skewers in water for at least 30 minutes before using.
• Salt and pepper to taste

Method

 

Preparation

1. In a bowl, mix together BBQ sauce and teriyaki sauce to create the marinade.
2. Add the cubed chicken to the marinade and let it sit for at least 30 minutes.

Grilling

1. Preheat the grill to medium-high heat.
2. Thread the marinated chicken, pineapple, bell pepper, and onion onto skewers, alternating the ingredients.
3. Season with salt and pepper.
4. Grill the skewers for about 10-15 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.

Serving

1. Serve hot and enjoy your family-friendly dinner. Garnish with fresh herbs and pair with rice or a salad.

Notes

If you have leftovers, let them cool down to room temperature, then store in an airtight container for 2-3 days or freeze for longer storage. You can also replace chicken with shrimp or beef, adjusting the cooking time as necessary.