These Grilled Teriyaki Chicken Kebabs deliver an explosive balance of savory soy, sweet brown sugar, aromatic ginger, and vibrant charcoal-kissed flavor. By utilizing boneless, skinless chicken thighs instead of breasts, every bite remains extraordinarily tender and juicy even under direct high heat.

Threaded alongside sweet fresh pineapple chunks, crisp bell peppers, and red onion, these skewers get finished with a shiny, sticky homemade teriyaki glaze cooked down to perfection. Follow this guide for proper heat management and temping so your glaze caramelizes into a glossy shell without scorching.

Essential Tools

Instant-Read Meat Thermometer Bamboo Skewers (12-inch) Basting Brush Long-Handled Grill Tongs Small Saucepan

Ingredients

Chicken & Marinade

2.5 lbs Boneless skinless chicken thighs, cut into 1.5-inch cubes 1/2 cup Low-sodium soy sauce 1/4 cup Mirin (Japanese sweet rice wine) 1/4 cup Dark brown sugar, packed 2 tbsp Honey 1 tbsp Toasted sesame oil 1 tbsp Fresh ginger, finely grated 4 cloves Garlic, minced

Kebabs & Produce

1 large Red onion, cut into 1.5-inch chunks 2 whole Bell peppers (1 red, 1 green), cut into 1.5-inch chunks 2 cups Fresh pineapple, cut into 1.5-inch chunks 1 tbsp High-heat vegetable oil (for brushing vegetables)

Glaze Thickener & Garnish

1 tbsp Cornstarch mixed with 1 tbsp cold water (slurry) 2 tbsp Green onions, thinly sliced 1 tbsp Toasted sesame seeds

Directions

Marinate the Chicken

Whisk soy sauce, mirin, brown sugar, honey, sesame oil, grated ginger, and minced garlic in a bowl until sugar dissolves. Pour half the mixture into a ziplock bag with chicken cubes and reserve the remaining half in a small saucepan for glaze.

⏱ 10 mins 🔥 N/A 🌡 N/A

Seal the chicken in the bag, massage to coat evenly, and refrigerate. Soak bamboo skewers in water simultaneously to prevent burning later.

⏱ 2 hours 🔥 N/A 🌡 N/A

Simmer Teriyaki Glaze & Assemble

Bring the reserved marinade half in the saucepan to a gentle boil over medium heat. Stir in the cornstarch slurry and simmer until thickened into a glossy glaze that coats the back of a spoon. Set aside for basting.

⏱ 8 mins 🔥 N/A 🌡 N/A

Thread marinated chicken, bell peppers, red onion, and pineapple chunks tightly onto soaked bamboo skewers in an alternating pattern. Lightly brush vegetables with vegetable oil.

⏱ 15 mins 🔥 N/A 🌡 N/A

Grill & Glaze Kebabs

Set up grill for direct two-zone cooking at medium-high heat. Clean and oil grates thoroughly. Place kebabs directly over direct heat, turning every 3 minutes for even grill marks.

⏱ 8 mins 🔥 400°F - 450°F 🌡 145°F - 150°F

Once chicken reaches an internal probe temp of 155°F, begin liberally brushing all sides with thickened teriyaki glaze. Turn continuously to caramelize glaze without burning sugar.

⏱ 4 mins 🔥 400°F - 450°F 🌡 170°F - 175°F

Remove kebabs from heat when chicken hits a probe temp of 175°F. Rest on a warm platter for 5 minutes, sprinkle with toasted sesame seeds and sliced green onions, and serve.

⏱ 5 mins 🔥 N/A 🌡 175°F

Pit Notes

Why Thigh Meat Wins

Chicken thighs contain more intramuscular fat and connective tissue than chicken breasts, making them far more forgiving over direct flame. Thighs stay luscious and moist up to 175°F-180°F internal temp.

Timing the Glaze to Prevent Burning

Teriyaki sauce contains high amounts of sugar from mirin, honey, and brown sugar, which burn quickly above 350°F. Wait until chicken hits 150°F-155°F internal before applying glaze, turning frequently for a tacky, caramelized shell.

Uniform Meat and Produce Cuts

Slice all chicken, pineapple, and veggies into uniform 1.5-inch cubes. This ensures every component makes direct contact with the hot grate simultaneously for consistent charring.

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