Traeger chicken kabobs are full of flavor and perfectly cooked. Use your favorite teriyaki marinade for a quick and tasty weeknight meal.
I really love grilled vegetables. Any time I can combine meat and vegetables during the cooking process makes for a delicious dinner and helps me be efficient. The saucy grilled chicken and vegetables are fantastic over rice. Keep some extra sauce for serving and treat yourself to a tasty meal.
This blog post contains affiliate links. As an Amazon Associate I may earn income from qualifying purchases.
For this main dish, we only need a few fresh ingredients and a favorite teriyaki marinade.
I love using chicken tenders for family dinners, including kabobs. They are so tender and cook quickly, so my kids are able to eat them without struggling through a tough texture that other cuts of meat can have.
Next, let's talk about vegetables. Onions, bell pepper, and mushrooms are great grilling veggies. However, someone reading this is not a fan of mushrooms. I understand. Leave them off. Make your kabob exactly how you want. When I make these for my family, they are customized for each person.
Traeger Grill- I have been cooking on my Traeger grill for over 10 years now. I love the ease of starting it up and I can trust count on it for accurate temperature.
Wood Pellets- this is a quick cook, not low and slow. So we don't really need to worry about the particular pellet flavor. I use the blend.
Stainless Steel Skewers- we can't make a kabob without a skewer. Stainless steel skewers are great because we don't have to soak them in water like a wood skewer. If you don't already have a set, check out these.
A cutting board, sharp knife, and zip-top bag or glassware for marinating.
Chicken Kabob Recipe
Traeger Chicken Kabobs
- 1 cutting board
- 1 sharp knife
- 1 zip top bag or snap ware container
- 1 Traeger Grill
- traeger wood pellets
- 4 stainless steel skewers
- 1 pound chicken tenders or boneless skinless breasts
- 1 cup teriyaki marinade either store bought or homemade
- ½ red onion
- 1 whole red bell pepper
- 12 white mushrooms
- 1 tablespoon olive oil
- salt and pepper
- Prepare the chicken by cutting tenders OR breasts into 1 inch chunks. Place the cut chicken into a zip top bag or food storage container. Pour in one cup of teriyaki marinade and stir to coat all of the chicken evenly. Place the chicken in the refrigerator for one hour.
- Preheat the Traeger Grill to 400F.
- Clean the mushrooms with a wet paper towel and cut off the stems. Cut the bell pepper and red onion into 1 inch pieces.
- Drizzle the vegetables with olive oil and lightly season with salt and pepper.
- Make the kabobs by taking the stainless steel skewers and poke through the chicken, mushrooms, red onion, and bell pepper alternating ingredients as you go.
- Once the grill has reached 400 degrees, place the skewers on the grill and cook for 20-25 minutes. Flip the skewers one time, half way through to create grill marks on both sides.
- Use tongs to remove the skewers from the grill. Allow the skewers to cool before handling the metal skewer with bare hands.
- Serve the kabobs with rice and extra teriyaki sauce on the side.
Did you make this recipe? Tag me on Instagram @fancy_apron 🙂 or leave a comment below.
Don't like mushrooms? You are not the only one. More veggies that are good for grilling include:
- brussel sprouts (partially cooked ahead of time)
Cook your chicken kabobs at 400 degrees.
Cook the kabobs for 20-25 minutes, or until the chicken has reached an internal temperature of 165 degrees.
Side dishes for Traeger Chicken Kabobs
I'm a big fan of serving these kabobs with saffron rice. The rice has loads of flavor from infusing chicken stock with threads of saffron. The longer the saffron is able to steep, the better. That is what gives this rice its golden yellow color.
Here's the quick version:
- measure 2 cups of chicken stock
- add 7-8 saffron threads
- heat the stock in the microwave for 3 minutes and let the saffron steep for 20 minutes
- add 1 teaspoon of Better Than Bouillon for extra flavor and salt
- cook 1 cups in the 2 cups of saffron infused chicken stock
- after the rice has cooked and rested, stir in 1 tablespoon of butter
You will a glossy and delicious pot of rice that is the perfect compliment to these Traeger Kabobs. Bonus- any leftover chicken, veggies, and rice make a great fried rice for lunch later in the week.