Quick Teriyaki Marinade for Grilled Chicken and Vegetable Kabobs

Can I get a hip hip hooray for sunshine?

Again, the sun is shining bright upon us in Park City. The evenings have more than pleasant here so I’m happy to share another recipe for you to take outdoors to the grill.


I think one of my favorite parts of grilling is that I don’t have to turn my oven on. My kitchen gets so much evening sunlight that it heats up pretty quickly on it’s own. When you add a 375 degree oven, things can get a little uncomfortable!

I love this recipe first and foremost for its ease. I almost always have the ingredients for the marinade in my pantry making it a go to meal for my family during the summer.

The marinade for these quick grilled kabobs gets a little help from a store bought ingredient- bottled teriyaki sauce. You could definitely use your favorite, but I recommend Soy Vey brand. It’s preservative free, all natural and I think has the best flavor.

It’s still a little sweet for me so I add a few other ingredients to make it my own.


I like to marinate the chicken overnight or at least 6-8 hours before I plan to grill. I like the flavor to soak in through the chicken so each bite is savory and flavorful. I don’t, however, marinate the vegetables until just before I start grilling. I generally marinate them when I start my prep for our meal so the vegetables marinate for 20-30 minutes. You can use whatever vegetables you fancy but my favorites are mushrooms, red or orange bell peppers, sweet onion, and pineapple. They pair so well with the teriyaki sauce.

I don’t like to combine the chicken and vegetables when I’m grilling. It’s inevitable the vegetables burn before the chicken is cooked so I play it safe and cook them separately.


I have some metal skewers but they get so hot while grilling that they aren’t my favorite to work with. I always burn myself, drop the kabobs, and then a fair amount of cursing follows……………….

So I use the good old fashioned bamboo skewers. It’s important that you let them soak before hand so they don’t catch fire while grilling. I know it might seem excessive but I let them soak all day. Do what you like but I don’t want have to say I told you so. Better safe than sorry, no?