Orange Teriyaki Chicken Kabobs
Delightful kabobs featuring tender chicken marinated in a zesty orange teriyaki sauce, combined with fresh vegetables for a vibrant and flavorful meal.
Ingredients
For the Kabobs
- 1 pound chicken breast, cubed
- 1/2 cup teriyaki sauce
- 1/4 cup fresh orange juice
- 1 tablespoon orange zest
- 1 red bell pepper cut into chunks
- 1 green bell pepper cut into chunks
- 1 small onion cut into chunks
- skewers wooden or metal If using wooden skewers, soak in water for 30 minutes before grilling.
Instructions
Marinate the Chicken
- In a large bowl, combine the cubed chicken, teriyaki sauce, fresh orange juice, and orange zest. Mix well to ensure every piece is coated. Cover and let it marinate in the refrigerator for at least 30 minutes.
Prepare the Vegetables
- While the chicken marinates, cut the bell peppers and onion into 1-2 inch chunks.
Skewering Time
- Once the chicken is marinated, assemble your kabobs by alternating threading the marinated chicken and the chunks of bell peppers and onion onto skewers.
Preheat the Grill
- Preheat your grill to medium-high heat.
Grilling Kabobs
- Place the skewers on the grill. Cook for about 5-7 minutes on each side until the chicken is thoroughly cooked, with an internal temperature of 165°F.
Serve Hot
- Once cooked, remove the kabobs from the grill and serve them hot. You can drizzle on extra teriyaki sauce or sprinkle more orange zest for an added burst of flavor!
Notes
Leftover kabobs can be refrigerated in an air-tight container for up to 3-4 days. To freeze, place in a freezer-safe container and consume within two months. Reheat in the microwave or skillet before serving.