Print

Grilled Teriyaki Chicken Kabobs with Sriracha Cream

Print Recipe

Grilled Teriyaki Chicken Kabobs with Sriracha Cream are a mouthwatering blend of sweet and spicy flavors that will elevate your grilling game. Tender chicken marinated in savory teriyaki sauce is skewered with vibrant bell peppers and onions, then grilled to perfection. Drizzled with a creamy Sriracha sauce, these kabobs are not just a dish; they’re a crowd-pleasing experience perfect for summer barbecues or cozy family dinners.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch chunks
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • 1 medium red onion, cut into large chunks
  • ½ cup low-sodium soy sauce
  • ¼ cup brown sugar
  • 1 tbsp fresh ginger, minced
  • ½ cup sour cream
  • 2 tbsp Sriracha sauce (adjust for spice preference)

Instructions

  1. Prepare the chicken and vegetables by cutting them into uniform pieces.
  2. In a bowl, mix soy sauce, brown sugar, and ginger to create the marinade. Add chicken and marinate for at least 30 minutes in the refrigerator.
  3. Thread chicken and vegetables onto skewers alternately.
  4. Preheat grill to medium-high heat and cook kabobs for about 10-12 minutes, turning occasionally until fully cooked.
  5. While grilling, combine sour cream and Sriracha in a small bowl to make the dipping sauce.
  6. Serve kabobs hot with drizzled Sriracha cream over the top.

Nutrition

Keywords: For added flavor, soak wooden skewers in water for at least 30 minutes before use. Feel free to substitute chicken with shrimp or tofu for a different twist. For extra crunch and nutrition, sprinkle sesame seeds on top before serving.

Find it online: https://onedaycooking.com/irresistible-teriyaki-chicken-kabobs-with-sriracha-cream/