Flavorful Teriyaki Chicken Kebabs feature tender chicken chunks marinated in a delectable teriyaki sauce and cooked to perfection in an air fryer. Each bite offers a savory, slightly sweet taste that’s perfect for appetizers, main courses, or salad toppings. You can also prepare these kebabs in the oven or on the grill for versatile cooking options.
Ingredients & Alternatives
- Chicken: This recipe uses chicken breasts for a lean option, but chicken thighs work well too. Just adjust the cooking time if necessary. Make sure to cut the chicken into uniform pieces for even cooking.
- Soy Sauce: This ingredient forms the base of the marinade, adding rich umami flavor.
- Brown Sugar: Provides sweetness that balances the soy sauce and helps caramelize the chicken.
- Rice Vinegar: Adds a tangy, slightly acidic note. Apple cider vinegar or white wine vinegar can be used as substitutes, but they will slightly alter the taste.
Choosing Skewers: Wooden vs. Metal
- Wooden Skewers: Soak in water for at least 30 minutes before using to prevent burning. Break them in half if needed to fit your air fryer.
- Metal Skewers: Ensure they fit comfortably inside your air fryer basket for easy cooking.
Preparing Chicken Kebabs in Advance
Yes, you can prepare these kebabs ahead of time. After marinating and threading the chicken onto skewers, store them in the refrigerator for up to 2 days. For longer storage, freeze the uncooked skewers for up to 3 months. Thaw in the refrigerator overnight before cooking.
Storing and Reheating Teriyaki Chicken Kebabs
Store cooked kebabs in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them for up to 3 months. Reheat in the air fryer, oven, or microwave as needed.
Ingredients
- Wooden skewers, soaked in water for 30 minutes
- 2 pounds (0.9 kilograms) boneless, skinless chicken breasts, cut into 1-inch (2.5-centimeter) cubes
- ½ cup (116 grams) soy sauce
- ½ cup (100 grams) brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon minced garlic
- 2 tablespoons finely diced green onions for garnish
Instructions
Marinate the Chicken:
Place the cubed chicken in a large resealable plastic bag.
In a bowl, combine soy sauce, brown sugar, rice vinegar, and garlic. Mix until the sugar dissolves.
Pour the marinade over the chicken, seal the bag, and ensure the chicken is well-coated. Refrigerate for 30 minutes to 2 hours.
Prepare the Skewers:
Thread the marinated chicken pieces onto the soaked wooden skewers, about 4-5 pieces per skewer. Reserve the marinade.
Cooking Methods:
Air Fryer: Arrange the skewers in a single layer in the air fryer basket. Cook at 400°F (200°C) for 11-12 minutes, flipping halfway through. Ensure the chicken reaches an internal temperature of 165°F (74°C).
Oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Bake the skewers for 20-25 minutes, flipping halfway through, until the chicken is cooked through.
Grill: Cook the skewers over medium-high heat for 8-10 minutes per side, until the chicken reaches the proper internal temperature.
Final Touch:
Boil the reserved marinade for 5-10 minutes. Brush the cooked chicken with the boiled marinade. Garnish with diced green onions and serve immediately.
Enjoy your delicious Flavorful Teriyaki Chicken Kebabs!
