Orange Teriyaki Chicken Kebabs

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“This is a spin on a recipe in Matt Armendariz’s fun new cookbook, On A Stick! The original is made with beef and that may be substituted. Prep time includes cooking the glaze/sauce.”

Ingredients Nutrition


  1. If using wooden skewers, soak skewers in cold water.
  2. To make the sauce: Set a small saucepan over medium heat and add the olive oil. Add the ginger, orange zest and garlic and cook, stirring frequently, for 1-2 minutes or until fragrant. (Watch carefully, you don't want to let the garlic burn, or it'll be bitter.) Stir in the rice vinegar, soy sauce, sugar, orange marmalade, orange juice, honey and red pepper. Bring to a simmer and continue cooking for 3-5 minutes, or until the sauce has thickened slightly. Set aside half of the sauce to serve with the cooked chicken, the other half is for brushing the kebabs.
  3. Preheat your grill to medium-high heat (400-450 F). Oil the grates lightly.
  4. While the grill is heating, season with salt and pepper the chicken cubes. Tread the chicken cubes onto skewers.
  5. Place the kebabs on the grill and cook, giving them a quarter turn every 2-3 minutes, until they are slightly charred on all sides. Brush one side of the kebabs liberally with the sauce then flip and cook until the sauce caramelizes, about 1 minute. Brush the other side with the sauce, flip and cook until caramelized, about 1 more minute. The total cooking time should be about 12-15 minutes. Transfer the kebabs to a platter and let rest for 5 minutes before serving with the reserved sauce.

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