Chicken Kabobs with No-Soy Teriyaki Marinade
Author: 
Recipe type: Dinner
Cuisine: Grilled
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
A customizable, family-friendly, easy weeknight dinner: chicken kabobs!
Ingredients
  • 1 pound Chicken Breast or 2 large Chicken Breasts, cut 1-inch thick
  • 1-2 medium red, yellow, or green bell peppers, cut into 1-inch pieces
  • 1 medium red onion, cut into 1-inch pieces
  • Optional: 8 ounces baby bella mushrooms or other veggies of choice: zucchini, cherry tomatoes or ect
  • Primal Kitchen's No Soy-Teriyaki Marinade Sauce
Instructions
  1. Note, I personally suggest assembling kabobs the night before you'd like to serve them. Chop veggies and chicken and assemble kabobs as outlined below. Then marinate kabobs in No-Soy Teriyaki Sauce in refrigerator overnight or for up to 24 hours. You can do this in an airtight glass container or large gallon ziplock bag. Option to also just marinate the chicken breasts in the No-Soy Teriyaki Sauce vs. the entire assembled kabobs.
  2. Soak 6-8 bamboo skewers in warm water 10 minutes before using. May also use metal skewers.
  3. Cut chicken breasts into 1-inch pieces.
  4. Wash and cut vegetables as needed.
  5. Alternately thread chicken and vegetable pieces evenly onto skewers, leaving small spaces between pieces.
  6. Grill kabobs, covered, 8 to 10 minutes over medium heat. For medium rare cook to 145°F internal temperature and for medium cook to 160°F internal temperature. Turning as needed.
  7. OR to Broil: place kabobs on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 9 to 12 minutes. For medium rare cook to 145°F internal temperature and for medium cook to 160°F internal temperature. Turning kabobs once.
  8. If you didn't marinate chicken/kabobs overnight you can also brush kabobs with Primal Kitchen No Soy-Teriyaki Marinade Sauce while on the grill or once removed from the grill.
  9. Feel free to add an extra coat when you remove from grill if you like a more bold flavor as well.
Notes
*Note, I personally suggest assembling kabobs the night before you'd like to serve them. Chop veggies and chicken and assemble kabobs as outlined below. Then marinate kabobs in No-Soy Teriyaki Sauce in refrigerator overnight or for up to 24 hours. You can do this in an airtight glass container or large gallon ziplock bag. Option to also just marinate the chicken breasts in the No-Soy Teriyaki Sauce vs. the entire assembled kabobs.
Recipe by Nourish, Move, Love at https://www.nourishmovelove.com/kabob-marinade-chicken-kabobs/