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Asian Chicken Kabobs

Asian Chicken Kabobs
  • Prep 20 min
  • Total 20 min
  • Servings 4
Quick-cooking kabobs—like these teriyaki-glazed chicken skewers—are a great dinner choice when time is tight.
September 8, 2011


  • 1 lb boneless skinless chicken breasts, cut into 24 (1-inch) cubes
  • 1 red bell pepper, cut into 8 (1-inch) pieces
  • 1/2 red onion, cut into 8 wedges, separated into layers
  • 8 whole fresh mushrooms
  • 1/2 cup teriyaki baste and glaze (from 12-oz bottle)
  • Chopped fresh cilantro, if desired
  • Lime wedges, if desired


  • 1
    Heat gas or charcoal grill. On 4 (12-inch) skewers, alternately thread chicken and vegetables.
  • 2
    Place skewers on grill over medium heat. Cover grill; cook 10 to 11 minutes, turning occasionally, until chicken is no longer pink in center and vegetables are done as desired. During last 2 to 3 minutes of cooking time, brush kabobs generously with teriyaki glaze and turn frequently. Sprinkle with cilantro. Garnish with lime wedges.

No nutrition information available for this recipe
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