Grilled Teriyaki Chicken Kabobs with Sriracha Cream
Savor the smoky goodness of Grilled Teriyaki Chicken Kabobs drizzled with a zesty Sriracha cream! Tender chicken marinated in a sweet and savory teriyaki glaze, skewered with vibrant bell peppers and onions, brings a burst of flavor to your summer barbecues. This dish is not just delicious but also quick to prepare, making it perfect for family dinners or casual gatherings. Each bite is a delightful mix of juicy chicken and crunchy veggies, finished off with a creamy, spicy sauce that elevates the entire experience.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Grilling
- Cuisine: Asian
Ingredients
- 1.5 lbs boneless skinless chicken breasts, cubed
- 2 bell peppers (any color), cut into chunks
- 1 red onion, cut into wedges
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey
- 2 tbsp sriracha (adjust to taste)
- 3 garlic cloves, minced
- 2 tbsp olive oil
- Skewers (wooden or metal)
Instructions
- 1. Prepare Marinade: In a bowl, whisk together soy sauce, honey, minced garlic, olive oil, and sriracha until well combined.
- 2. Marinate Ingredients: Place chicken cubes and vegetable chunks in a resealable bag. Add marinade; seal and shake to coat. Refrigerate for at least 30 minutes.
- 3. Assemble Skewers: Thread marinated chicken and vegetables onto skewers, alternating pieces for visual appeal.
- 4. Grill Kabobs: Preheat grill to medium-high heat. Grill kabobs for about 10-15 minutes, turning occasionally until chicken reaches an internal temperature of 165°F.
- 5. Make Sriracha Cream: Mix sour cream with sriracha in a small bowl; adjust spice level as desired.
- 6. Serve: Drizzle kabobs with sriracha cream sauce and enjoy!
Nutrition
- Serving Size: 1 kabob (approximately 150g)
- Calories: 250
- Sugar: 8g
- Sodium: 550mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: For added sweetness, consider adding pineapple chunks to the skewers. Substitute chicken with shrimp or tofu for dietary variations. Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.