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Teriyaki Chicken Kebobs


1-2 lbs. boneless chicken breasts, chopped into 2 inch cubes
1 green bell pepper, chopped in big pieces
1 white onion, quartered
1 oz pack of whole mushrooms
1 package of cherry tomatoes
8 skewers

2/3 cup soy sauce
1/4 cup honey
1/4 cup lemon juice
2 minced garlic cloves
1 Tbsp. diced white onion (use the big outside pieces of the quartered onion)
1/2 tsp. thai chili paste (Sambal Oelek... it's got a rooster on the label)


In a medium size bowl whisk together honey, soy sauce, garlic, lemon juice, chili paste and onion. (adjust ingredients to taste. Put some marinade in another container (save for serving) and then put the chicken in the bowl and cover. Let marinate in the fridge for at least an hour. Overnight is best.

If you are using wooden skewers, soak them in water while you're prepping everything. (I use my large frying pan for this.)

When chopping the bell pepper, aim for the same size as the medium size pieces of onion. I usually put the small and largest sizes of the onion quarters in my teriyaki sauce. Skewer a mushroom, a green pepper piece, an onion slice, a piece of chicken, then a cherry tomato. Repeat... grill. Serve over rice and pour more teriyaki sauce on top. Yummy.

Submitted by: Pete on May 28, 2013, 11:24 pm

This recipe is included in 2 recipe books.
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