Teriyaki Chicken Kabobs

"Chicken is marinaded in a sweet light glaze to create this grilled kabob recipe. Another recipe from Land O Lakes website."
 
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photo by breezermom photo by breezermom
photo by breezermom
photo by breezermom photo by breezermom
photo by Random Rachel photo by Random Rachel
photo by FrenchBunny photo by FrenchBunny
photo by FrenchBunny photo by FrenchBunny
Ready In:
40mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Combine all marinade ingredients in large resealable plastic food bag. Reserve 2 tablespoons marinade; set aside. Add chicken pieces. Tightly seal bag. Turn bag several times to coat chicken well. Place in 13x9-inch pan. Refrigerate, turning occasionally, at least 3 hours or overnight.
  • Heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Remove chicken from marinade with slotted spoon; discard marinade.
  • To assemble kabobs, alternately thread chicken, pineapple, tomatoes, green pepper and zucchini onto skewers.
  • Place kabobs onto grill. Grill, turning and brushing occasionally with reserved marinade, until chicken reaches at least 170°F or until juices run clear when pierced with fork (15 to 20 minutes).

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Reviews

  1. this was very very good after I got it back from my dog. We fought over the food for about an hour and he almost won. I wasn't able to lick any of the sauce off the meat. My dog beat me to it. Oh well, next time I'm not going to invite him over for a feast.
     
  2. Really great. I grilled it, and it was hard to do because winds were blowing at 20 mph and it was turning cool! But delicious! I added in some yellow squash and used red bell pepper instead of green because I had some. Really enjoyed this "dinner on the grill".
     
  3. This was delicious! I baked it at 375 for 20 minutes on my grill pan. Somehow, between reading the recipe and buying the meat, I ended up with beef instead of chicken. I will be making this again! For ZWT6 N.
     
  4. I agree with others that this makes for a delicious dinner! The weather didn't cooperate with grilling tonight, but these did just fine under the broiler. I must have had large veggies, as my skewers were very crowded! My only regret is that I had to use canned pineapple, which definitely lost a little something.I used oil like other reviewers, though I will try butter next time because I think the flavor would be delightful. I also forgot to use the reserved marinade (doh!) but the flavor did not suffer for it. Thanks for posting, I'm sure I'll revisit this one again this summer before grilling weather is through :). Made for PRMR.
     
  5. I COULD NOT GET ENOUGH OF THIS!! What a delicious dinner! I did use oil instead of butter after reading other comments. Skewered it with red onion, red peppers, zucchini, mushrooms, and pineapple chunks. I also reserved the marinade and boiled it down to make a sauce and served everything over rice. This one is a definite keeper!
     
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Tweaks

  1. This was delicious! I baked it at 375 for 20 minutes on my grill pan. Somehow, between reading the recipe and buying the meat, I ended up with beef instead of chicken. I will be making this again! For ZWT6 N.
     
  2. I COULD NOT GET ENOUGH OF THIS!! What a delicious dinner! I did use oil instead of butter after reading other comments. Skewered it with red onion, red peppers, zucchini, mushrooms, and pineapple chunks. I also reserved the marinade and boiled it down to make a sauce and served everything over rice. This one is a definite keeper!
     

RECIPE SUBMITTED BY

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