Chicken teriyaki kabobs are everything I love about grilling in the summer. I mean, sure, a delicious chicken kabob marinade is good any time of the year, but it’s the summer months where it really shines. This is the only time of the year where my habit of buying chicken breasts in bulk from Costco is not only normal, but appreciated.
I’m ready to solve whatever food dilemma might arise.
Casual dinner for two?
Impromptu party with ten hungry friends?
I’m on it.
I’m in my element.
I just need an hour or so to thaw the goods and then it’s so on.
So with my freezer fully stocked with chicken, this recipe came together two ways: for one, I was anxious to cook more on my
psuedo grill Nuwave Oven.
For anyone that doesn’t have an outdoor grill due to space or finances or any other reason, I highly recommend picking one of these bad boys up. It’s a fraction of the price, allows you to grill indoors, and makes my grilling dreams come true without all the extra hassle.
Plus, I can put the grill in the dishwasher when I’m done cooking chicken kabobs on the grill.
That, my friends, is priceless.
Secondly, I’ve been itching to do something more with sriracha cream sauce so of course it’s the first idea that popped in my head when I wanted a sauce to compliment this grilled chicken kabob recipe.
I absolutely love sriracha cream, so much so that I’d probably put it on just about anything, from chicken to fish to french fries to potato chips, because it really is that good.
It can do no wrong.
I went with a “thinner” marinade this time around so that it would easily seep into the meat as opposed to thickly adhere to the outsides like most typical marinades do. This is the second time I’ve used a marinade like this and after having these marinated chicken kabobs think I’m starting to prefer it. You seem to get more flavor with the thinner consistency, and that’s what we’re all after in the end with this marinating business, amirite?
Another perk about this recipe?
I got to use more fresh chives from our newly planted garden, something I’ve been reaping the benefits of for quite some time but have yet to mention in any of my posts.
an old friend of mine did a great job planting a little garden of all the fresh herbs I could ever possibly need, and I know he’s been itching for me to give him a shout out for is efforts. And I’ve been meaning to – I’ve taken some pictures and plan to post them on social media soon. Some day. Maybe I’ll do it the next time I press pause during my Friday Night Lights marathon (which is hardly ever, but I’ll try).
Until then, let me take a moment and appreciate how delicious all this chicken, sauce, and chives look together.
This is what summer is all about.
notes & tips for these chicken kabob recipe
- As I mentioned above, I made this grilled chicken kabob recipe with my Nuwave Oven, but the cooking instructions below will also work for a standard grill.
- Ever since I bought my Nuwave Oven, I keep a handy supply of bamboo skewers. Not only do I use them for grilling and cooking, but they’re also handy tools to have around the kitchen – from poking cakes to check if they’re done to using the sharp points for cleaning hard-to-reach places on appliances. You’d be amazed how handy these skewers can be!
- If you like the sriracha cream sauce used in this recipe, be sure to check out Teriyaki Salmon with Sriracha Cream Sauce.
- If you’re a fan of teriyaki, I have a few different recipes for it. Check out Teriyaki Salmon with Soba Stir Fry, Teriyaki Chicken Casserole, and Teriyaki Pork and Shrimp Meatballs.
- Though I personally feel this is the chicken kabob recipe, I understand you might want something a little different. If that’s the case, I also have Italian Style Meatball Kabobs, which are also very good!
- And the sriracha fans out there are sure to love Sriracha Cocktail Sauce, Sticky Honey Sriracha Drumsticks, and Honey Sriracha Chicken.
More great chicken recipes
Teriyaki Chicken Kabobs with Sriracha Cream
These are the best chicken kabobs! Teriyaki chicken kabobs on the grill are marinated in teriyaki (only 5 ingredients!) and covered with sriracha cream.
For the Teriyaki Chicken
Place cut chicken in a Ziploc bag (quart sized) and set aside.
Set aside 3/4 cup of the marinade for basting while cooking (can be stored in the refrigerator in an airtight container until ready to use). Pour remaining marinade in the Ziploc bag (quart sized) with the chicken. Squeeze out excess air and seal bag.
Let chicken marinate in the refrigerator for at least 30 minutes. For best results, marinate for 4 hours or ideally overnight.
When ready to cook, prepare grill per unit instructions. Remove chicken from marinade bag and thread on skewers. Discard the bag and marinade that chicken rested in.
Place chicken on grill and cook until done and no longer pink, roughly 3-4 minutes per side. When turning kabobs, use the reserved 3/4 cup of marinade to baste chicken.
For the Sriracha Cream Sauce
While the chicken cooks, add mayonnaise, sririacha, and sweetened condensed milk in a small mixing bowl, then whisk together until creamy. Taste test and add more sriracha if desired.
Putting it All Together
Serve chicken kabobs immediately, drizzled with sriracha cream sauce and sprinkled with chopped chives (optional).
Teriyaki marinade adapted from Pinch of Yum.