Go Back
–+ servings
Three teriyaki chicken skewers on a bed of rice in a white bowl with limes on it and a bowl of limes beside it
Print

Healthy Teriyaki Chicken Skewers

These juice teriyaki chicken skewers make an ideal dinner recipe! Coated in a sweet, homemade teriyaki sauce and cooked to perfection, these skewers add a bit of summer to your table.
Course dinner, Main Course
Cuisine American
Keyword bbq, gluten-free, teriyaki chicken,
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 5
Calories 172kcal
Author Shelby Stover

Equipment

  • 1 Small pot
  • 10 metal skewers

Ingredients

  • 1 tbs garlic granules
  • ½ teaspoon dried ginger
  • 2 tbs honey
  • 1 tbs oil
  • ⅛ cup tamari sauce
  • 1 teaspoon arrowroot powder
  • 4 boneless, skinless chicken breasts cut into chunks
  • 1 bell pepper cut into chunks

Instructions

  • In a small bowl, whisk together the sauce ingredients including the arrowroot powder. Heat in a saucepan over medium heat until just boiling. Stir rapidly to remove the chunks and remove from the heat.
  • Let cool.
  • Prep the skewers by spearing chicken breast chunks and bell peppers. Roughly three pieces of chicken to one piece of bell pepper until everything is used.
  • Place the chicken skewers in a baking tray and pour the teriyaki sauce over them. Flip the kabobs and brush them with sauce from the bottom.
  • Let sit to marinate in the fridge for 30 minutes – 4 hours.
  • When ready to cook, preheat the barbeque to roughly 350 degrees Fahrenheit and oil the cast-iron flattop.
  • Place the teriyaki chicken kabobs on the flattop and cook them at low to medium heat for roughly 45 minutes until cooked through.
  • While cooking, pour the remaining marinade over the kabobs and flip them as needed so that all sides are coated in sauce.
  • While cooking, pour the remaining marinade over the kabobs and flip them as needed so that all sides are coated in sauce.

Video

Notes

Makes 5 teriyaki chicken kabobs.
The longer you let the grilled teriyaki chicken skewers marinate the more flavorful they’ll be.
They’re best cooked on a flattop grill because it lets them soak in the extra teriyaki sauce and coat them until sticky. You can grill them traditionally but they won’t be as juicy.
Make sure to use metal skewers.
Leave space between the chicken pieces to ensure they cook fully.
Fresh ginger and garlic work well but powdered will better distribute the flavor.

Nutrition

Calories: 172kcal | Carbohydrates: 11g | Protein: 20g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 431mg | Potassium: 423mg | Fiber: 1g | Sugar: 8g | Vitamin A: 772IU | Vitamin C: 32mg | Calcium: 10mg | Iron: 1mg