Teriyaki Glazed Chicken Kebabs

October 21, 2013

Teriyaki Glazed Chicken Kebabs

I’ve recently been told that TheIronYou is a tad random and needs more structure.
Make no mistake, I receive a plethora of compliments almost daily about it (which makes me super happy!) However, a friend of mine - who’s a powerforce in the publishing business - wrote me a lengthy email on Saturday, listing all the things that I should improve in my blog.
First and foremost, less randomness.
To be honest, I dig randomness. It’s part of who I am, especially in my blogging life.
I like not having restraint whatsoever, not knowing which port I’m sailing to.
The feeling that I can publish whatever goes through my mind — or better yet, whatever happens in my kitchen, without need to think too much about it.
It’s a feel good-freedom sensation. In the end, TheIronYou is part of me and reflects to some extent who I am as an individual, so why doing something that it’s not me?
However, one of the rules I live by, is to always be open to (constructive) criticism — especially when it comes from people who KNOW what they’re talking about.
So here I am, giving more structure to TheIronYou. And let’s start by getting rid of some of the randomness factor.

Teriyaki Glazed Chicken Kebabs

Apparently the first step to this ‘structured world’ is to to have pre-scheduled post publication dates. I’ll do that. So from now on, Mondays, Wednesdays and Fridays are going to be the days when stuff happens ‘round here. Dig it?
Also, it’s necessary (her words) to institutionalize an event and make it happen on a regular basis. So what I’m thinking about is to create an event called “(Every Other Week) Kebabs Mondays”.
Every other Monday, I’ll post a recipe for kebabs.
Meat, veggies, fruits, etc, anything that involves food on a stick. What you guys think about it?
I think it's a brilliant idea, and I’m already stoked by it. But if you think it’s lame, lemme know. As mentioned, I’m open to criticism (at least, if I’m in a good mood!)

Teriyaki Glazed Chicken Kebabs

That being said, we’ll start today with our “(Every Other Week) Kebabs Mondays”, with these dope teriyaki chicken kebabs.
This is a recipe I make quite a lot. It’s super simple, with an easy-to-make teriyaki marinade that includes ingredients I always have in my pantry.
Soy sauce, white wine, vinegar, honey, ginger, garlic. Who doesn’t have this stuff right now? I know, rhetorical question.
Make the sauce, marinate the chicken for (at least) 30 minutes, fire-up the grill and in a heartbeat you’ll have tasty and glazed-to-perfection chicken kebabs that everybody will love.

Teriyaki Glazed Chicken KebabsTeriyaki Glazed Chicken Kebabs                                                                           Print this recipe!

Serves 6

¼ cup / 50 ml organic wheat-free soy sauce (or coconut aminos)
¼ cup / 55ml white wine
¼ cup / 60ml water
1 tablespoon raw organic honey (or raw coconut palm sugar)
1 teaspoon white vinegar
2 teaspoons grated fresh ginger
2 cloves garlic, minced
bamboo skewers
2 lb / 900 gr free-range organic chicken breasts, cut into 1½-inch chunks
Ground black pepper to taste


In a small saucepan, over medium heat, add soy sauce, white wine, water, honey, white vinegar, ginger and garlic. Bring to a boil, lower the heat and let simmer for 5 minutes.
Turn off the heat and let cool for at least 10 minutes.
In a shallow sealable container or in a large Ziplock bag, combine chicken chunks and teriyaki marinade. Cover or seal and marinate in the refrigerator for at least 30 minutes (marinate overnight for fullest flavor).
Remove the chicken from the marinade and skewer onto bamboo sticks that have been soaked in water for 5 minutes.
Heat a grill or a grill pan to medium-low heat (if you’re using an outdoor grill lightly oil the grill grates).
I strongly recommend low-temperature cooking so that the teriyaki marinade can glaze without burning black.
Grill the chicken kebabs, until golden brown and cooked through, about 10 - 12 minutes turning regularly, until juices run clear.
Transfer kebabs to a platter, top with chopped cilantro and serve.

Nutrition facts

One serving yields 270 calories, 6 grams of fat, 6.5 grams of carbs and 47 grams of protein.


  1. Mike that looks fantastic and I'm so into the Kebabs mondays thing. Great job!

  2. I say your blog, your rules, man!

    I don't think people who enjoy reading your blog will suddenly decide to stop reading it because you don't post according to a predetermined schedule, or don't follow a certain "theme".

    Blogging should be fun, and like you said, it should be an expression of who you are. Please, please, don't let The Iron You become something that it's not by trying to abide to certain rules that aren't even relevant.

    Just be passionate, blog about what you like and more importantly keep feeding us. If it's kebabs you want to share, let it be kebabs. But don't you go kill your spontaneity by making kebabs "just because it's kebabs day". And if the kebabs aren't ready on Monday, I can very well wait until the Tuesday to get a taste of them...

    My 2 cents.

    Oh, and by the way... those kebabs, man... Those kebabs! OH!

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  4. These kebabs look incredible!

  5. Homemade teriyaki sauce without any "weird" ingredients?! OMG. So pinning!!!

  6. And about blogging rules...emmm, I don't know...I didn't see that problem. I don't know. I don't think this is the schedule to success, honestly.

    1. Thanks Olena, given your experience I take your advice in great value!

  7. I'm only new to your blog and I love it! I love your randomness and you often have me laughing out loud! Please don't change.

    I've tried a number of your recipes recently and have loved them all.. can't wait to try these kebabs!

    Keep up your great blog and don't change it too much. xo

  8. I also don't think you have to have a schedule. I like randomness. Some posts are too organized and they seem commercial. If you feel like posting kebods, then do, and if you feel like posting a great dessert recipe, then go right ahead! I am just happy when I have a new post from you to read. Always either very informative or delicious! Thanks!

  9. I like the randomness! But what do I know about blog writing!

    1. One more vote in favor of randomness. It's winning by a landslide!

  10. Love your randomness and totally drool inducing dishes!
    Whatever direction you decide to take your blog in - am willing to keep reading on! I mean if there are more dishes like this simple - yet totally delectable chicken - I just couldn't resist! :)

  11. I love randomness and I also think it's fun to have kebab mondays..yum.
    As Sashi says, anything you chose to do, I will be a regular reader. Loving this glazed chicken, looks delicious.

  12. SO glad I saw this post...This is a meal for the entire family, my kids will love it:)

    1. Thanks Lynda, I really hope your kids will enjoy it :-)

  13. I think that's the interesting thing about blogging: we all learn every day new tricks of the trade.
    You have a great blog, Mike, and I'm sure with new structures there will be even more things going on.
    But to be honest, part of the charme of your blog is the "randomness" and the spontaneity when you write, it's such fun to read, so don't change too much.
    The Teriyaki Kebab looks yummy and easy to prepare and I'm looking forward for the Kebab Mondays :)

  14. OMG those kabobs are too die for, they look soo good. I would love to try one

  15. Made this yesterday, so flavorful and juicy. Love it!!

  16. These were DELICIOUS! We made them with boneless, skinless chicken thighs and I wished we had more after they were gone. We're making them again this week!

  17. Hi...I would like to make these this weekend for the adults at my daughters birthday party, but, alas, it is supposed to rain. What are your thoughts about oven baking them?? Temp?? Thanks!!!

    1. I would bake them at 450°F, 10 minutes per side (i.e., 20 to 30 minutes maximum of baking time total depending on the size of the chicken chunks).
      Alternatively you can cook them on the stove top with a grill pan?

  18. Thanks so much.... I'm going to try and bake them so I can multitask... I'm really looking forward to serving them to my guests!

  19. The sauce seems too runny...doesn't look like a glaze. Did I do something wrong?

  20. The glaze seems too runny...did I do something wrong?

  21. The one problem with this recipe is that it uses chicken breasts which are the driest part of a chicken. Far better to use chicken thigh fillets which are more tender and have more taste than the breast.