Teriyaki Chicken Kabobs (Air Fryer Recipe)

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This easy recipe for Teriyaki chicken kabobs makes a great option for dinner tonight! Served on their own, or over rice, the whole family will enjoy this chicken dinner.

I love this recipe because you can prep it up to 3 days ahead of time. Simply store the meat and veggies separately, then pour on the marinade when you’re ready to start cooking! It’s a super easy meal that cooks up fast for busy weeknights.

A white plate piled with glazed Teriyaki Chicken Kabobs.

Homemade Teriyaki Sauce

I do make my own Teriyaki sauce because I avoid soy. But you can certainly use soy sauce, as the recipe calls for. If you use store-bought, just be aware that it often contains all sorts of unwanted ingredients. Soy, sake or mirin, and sugar (often brown sugar).  If you avoid soy like me, then simply substitute it with coconut aminos. Works great!

Teriyaki Marinade Ingredients

My Teriyaki sauce has very simple ingredients and only takes a couple of minutes to whip up. Get the recipe here.

  • Tamari (soy sauce, or coconut aminos)
  • Water
  • Powdered ginger
  • White wine vinegar (or rice vinegar)
  • Garlic powder (or garlic granules)
  • Sucanat (or pure maple syrup)
  • Arrowroot powder (or cornstarch) – Don’t skip this, even though it’s optional. It will make a nice glaze for the kabobs.
A red onion and two red bell peppers sit next to a knife on a wooden cutting board.

Ingredient Checklist

1 ½ lb. boneless skinless chicken breasts – Chicken thighs work too, but the kabobs won’t cook as long because the chicken will be thinner. Try air frying for 10 minutes instead.

2 medium red bell peppers – Green pepper works too if you prefer them.

1 medium red onion – A large onion is fine too. Use what you have.

1 cup teriyaki sauce, divided – This can be made with soy sauce or coconut aminos if you can’t have soy. You can also use fresh ginger instead of dried if you prefer a stronger ginger flavor.

1 pinch salt – I used pink Hymalayan salt. But use whatever you normally cook with.

1 pinch ground black pepper – White pepper works too, whichever you prefer.

Sesame seeds – for garnish

Optional Additions

  • fresh pineapple chunks
  • small, whole mushrooms

How To Make Teriyaki Chicken Kabobs

The process is pretty simple. Chop, marinate, skewer and cook! You can cook these two ways. In an air fryer or on a grill. Here are instructions for both.

Air Fryer Method

Two chicken breasts, cut into big chunks on a white cutting board.

Cut the chicken breasts into large pieces (approximately 1-inch pieces).

The cut chicken in a container getting teriyaki marinade poured over it.

Place the chicken pieces in a container, add ½ a cup of teriyaki sauce, and cover the chicken with a lid or plastic wrap. Store in the fridge for 1 hour.

A large mixing bowl filled with peppers and onions getting teriyaki marinade poured over them.

Chop all the vegetables into large chunks, separating onion layers. Combine them in a large bowl and toss with a ¼ cup of teriyaki sauce. Marinate for 1 hour, covered.

Layering the chicken and vegetables on metal skewers over a white plate.

When ready, alternate by placing a piece of chicken, and then a chunk of vegetable on a skewer, until the skewer is filled. You don’t have to crowd the pieces, but don’t be shy either.

An air fryer skewer rack sits on a white plate. Two kabobs lay on the rack, ready to go into the air fryer.

Place skewers on an air fryer skewer rack, and then place the whole thing in your air fryer. If you are concerned about the chicken getting dry, you can spritz it with a little bit of olive oil before air frying. But I didn’t find this to be necessary.

Set temperature to 400° F. and set the air fryer cooking time to 15 minutes, or until the chicken reaches 165° F.

The teriyaki sauce, thickened on the stove. A basting brush sits inside the pot.

While the kabobs cook, warm the remaining sauce over low heat until it thickens, whisking occasionally. Remove kabobs from the grill and baste them with the sauce and sprinkled with sesame seeds.

The finished Teriyaki Chicken Kabobs on a white plate.

Serve on or off the skewers. But if you serve on the skewers, let them cool down first! A complete meal might include serving these with a side of brown rice and/or a green salad.

Barbecue Method

On an outdoor grill, bring your temperature to a medium heat or medium high heat. Place your kabobs on the grill and cook until the veggies are soft and a little bit charred on the edges, and the chicken is 165 F. Remember, you want tender chicken, not rubber or charred beyond belief. Manage the heat level wisely. Finish as mentioned above.

How To Store Teriyaki Chicken Kabobs

If you have leftovers you can store them on or off the skewers. Simply store them in an airtight container for up to three days in the fridge. These are not recommended for freezing.

Best Skewers For Kabobs

While wooden skewers will certainly get the job done, metal skewers are always the best option for making kabobs. For air fryers, metal skewers are all you should use. They are smaller so they fit into the air fryer, but the rack they come with is quite convenient.

Recipe Supplies

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More Teriyaki Recipes

Chicken Teriyaki Kabobs Recipe

Copyright Information For The Gracious Pantry
A white plate piled with glazed Teriyaki Chicken Kabobs.

Teriyaki Chicken Kabobs Recipe

Delicious kabobs you can make now or prep ahead of time!
Print Pin Rate
Course: Dinner, Main Course
Cuisine: Asian
Prep Time: 20 minutes
Cook Time: 15 minutes
Marinate Time: 1 hour
Total Time: 1 hour 35 minutes
Servings: 8 kabobs
Calories: 144kcal
Author: The Gracious Pantry

CLICK TO WATCH THIS RECIPE IN ACTION!

Equipment

  • Air Fryer OR Grill
  • Metal skewers

Ingredients

  • lbs. boneless skinless chicken breasts
  • 2 medium red bell peppers (or green)
  • 1 medium red onion
  • 1 cup teriyaki sauce (see recipe above)
  • 1 pinch salt
  • 1 pinch ground black pepper
  • sesame seeds (for garnish)

Instructions

  • Cut the chicken breasts into large pieces (approximately 1-inch pieces).
    Two chicken breasts, cut into big chunks on a white cutting board.
  • Place the chicken pieces in a container, add ½ a cup of teriyaki sauce, and cover the chicken with a lid or plastic wrap. Shake well and store in the fridge for 1 hour.
    The cut chicken in a container getting teriyaki marinade poured over it.
  • Chop all the vegetables into large chunks, separating onion layers. Combine them in a large bowl and toss with a ¼ cup of teriyaki sauce. Marinate for 1 hour, covered.
    A large mixing bowl filled with peppers and onions getting teriyaki marinade poured over them.
  • After 1 hour, alternate placing a piece of chicken, and then a chunk of vegetable on a skewer, until the skewer is filled. You don't have to crowd the pieces, but don't be shy either.
    Layering the chicken and vegetables on metal skewers over a white plate.
  • Place skewers on an air fryer skewer rack, and then place the whole thing in your air fryer. If you are concerned about the chicken getting dry, you can spritz it with a little bit of olive oil before air frying. But I didn't find this to be necessary.
    Set temperature to 400° F. and set the air fryer cooking time to 15 minutes, or until the chicken reaches 165° F.
    An air fryer skewer rack sits on a white plate. Two kabobs lay on the rack, ready to go into the air fryer.
  • While the kabobs cook, warm the remaining sauce over low heat until it thickens, whisking occasionally. Remove kabobs from the grill and baste them with the sauce and sprinkled with sesame seeds.
    The teriyaki sauce, thickened on the stove. A basting brush sits inside the pot.
  • Serve on or off the skewers. But if you serve on the skewers, let them cool down first! A complete meal might include serving with a side of brown rice or a green salad.
    The finished Teriyaki Chicken Kabobs on a white plate.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1skewer | Calories: 144kcal | Carbohydrates: 9g | Protein: 21g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1485mg | Potassium: 479mg | Fiber: 1g | Sugar: 7g | Vitamin A: 957IU | Vitamin C: 40mg | Calcium: 19mg | Iron: 1mg

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