Teriyaki Chicken Kabobs (Air Fryer Recipe)
This post may contain affiliate links. If you make a purchase through links on this site, I may earn a commission.
Read my Privacy Policy.
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.
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.
What You’ll Need
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.
Red bell peppers – Green pepper works too if you prefer them.
Red onion – A large onion is fine too. Use what you have.
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.
Salt – I used pink Himalayan salt. But use whatever you normally cook with.
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
Cut the chicken breasts into large pieces (approximately 1-inch pieces).
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.
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.
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.
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.
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.
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.
SUBSCRIBE:
Remember to subscribe to my free, Gracious Pantry Newsletter to receive all my latest recipes in your inbox! Click here to sign up!
More Teriyaki Recipes
Teriyaki Chicken Kabobs Recipe
CLICK TO WATCH THIS RECIPE IN ACTION!
Equipment
- Air Fryer OR Grill
- Metal skewers
Ingredients
- 1½ 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).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
