Usually I grill kabobs, but not when it’s 20 degrees outside…no sir, today I am making Air Fryer Chicken Teriyaki Kabobs.
Yep, kabobs in the warmth and comfort of my kitchen sound WAAYYYY better than freezing my toes off on the cold patio 😉
Thanks to my air fryer they are ready in just minutes and with very little fuss.
How to Make Air Fryer Chicken Teriyaki Kabobs
Start with 1 1/2 pounds boneless, skinless chicken breasts or thighs.
I am using thighs because they are more flavorful and less tendency to dry out like chicken breasts.
Cut them into bite size pieces and place them in a gallon size plastic bag or container.
Add 1/4 cup teriyaki sauce and some minced garlic, kosher salt, pepper, and crushed red pepper flakes.
Stir until combined and marinate overnight in the fridge.
For the veggies I am using a red pepper, red onion, and some baby portobello mushrooms.
Cut the mushrooms in half and cut the onion and pepper in similar size pieces as the chicken and mushrooms.
One key to a successful kabob is to have everything in a similar size for even cooking.
Put the veggies in a bowl and toss them with 1/4 cup teriyaki sauce, kosher salt, pepper, and crushed red pepper flakes.
Let them sit and hang out for a bit to soak up and absorb the yummy flavors.
You will most likely have to cut the wooden kabob skewers to fit in your air fryer.
I used my super sharp kitchen scissors to cut them to size.
Next up is assembling the kabobs by alternating chicken and veggies onto the skewers.
Then place them in the air fryer basket.
Only half of mine fit, so I did these in two batches.
Cook them at 390 degrees for 9 to 11 minutes.
Serve Air Fryer Chicken Teriyaki Kabobs with more teriyaki sauce for dipping 🙂
You could serve these over rice if you’d like, or they count as a complete meal in my book with the chicken and veggie combo!
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Air Fryer Chicken Teriyaki Kabobs
Air Fryer Chicken Teriyaki Kabobs are a healthy air fryer recipe, chicken and veggies in a teriyaki marinade for a complete air fryer meal
- 1 1/2 pounds chicken breast or boneless, skinless chicken thighs
- 2 cloves garlic minced
- 3/4 cup teriyaki sauce
- kosher salt, pepper, crushed red pepper flakes
- 8 oz baby portobello mushrooms
- 1 red bell pepper
- 1 red onion
- 6 to 8 wooden kabob skewers, cut to approx. 6 inches or to fit in your air fryer.
Cut the chicken into inch size cubes. Place in a bowl with the minced garlic and 1/4 cup of the teriyaki sauce, kosher salt, pepper, and crushed red pepper flakes, toss until evenly mixed.
Cut the baby portobello mushrooms in half, cut the red pepper and red onion into similar size pieces as the chicken and mushrooms. Place the veggies in a separate bowl and add 1/4 cup of the teriyaki sauce, kosher salt, pepper, and crushed red pepper flakes. Toss until evenly mixed.
Let the chicken and veggies marinate for about 30 minutes and then make the kabobs by putting the chicken and veggies on the kabob skewers.
Place the kabobs in the air fryer basket, 3 to 4 kabobs should be able to fit. Set the air fryer to 390 degrees for 9 to 11 minutes. Repeat with remaining kabobs.
Serve with the remaining 1/4 cup teriyaki sauce for dipping.