Grilled Chicken Teriyaki Skewers
×Category: Outdoor Ingredients | Type: Kabobs | Servings: 4 | By: RecipeGadget
Protein 25g • Carbs 30g • Fat 15g • 350 Calories
Estimated macros only. Values are guidelines, not precise nutrition data.
Grilled Teriyaki Chicken Skewers, a savory and sweet BBQ favorite, is an easy go-to dinner idea everyone will love, all season long.
Ingredients
- Soy Sauce: 1/3 Cup
- Brown Sugar: 1/3 Cup
- Vegetable Oil: 2 TBSP
- Ground Ginger: 1 TSP
- Garlic Powder: 1/2 TSP
- Honey: 2 TBSP
- Seasoning Salt: 1 TSP
- Boneless Skinless Chicken Thighs (cut into 32 1 to 1 1 2 inch pieces): 1 Lbs.
- Fresh Mushrooms (Whole): 12
- Small Zucchini Or Summer Squash (Cut Into 8 (1 inch pieces cut into 8 1 inch pieces)
- Large Peppers (cut into pieces)
- Large Onion (cut into wedges)
- Cherry Tomatoes: 12
Instructions
- Combine all the marinade ingredients in a large, resealable plastic food bag. Reserve 2 tablespoons of marinade; set aside. Add the chicken pieces. Tightly seal the bag. Turn the bag several times to coat chicken well. Place in 13 x 9-inch pan. Refrigerate, turning occasionally, about 3 hours. Refrigerate the reserved marinade.
- When you're ready to grill, drain the meat and discard the marinade. On metal or soaked wooden skewers, alternate meat, mushrooms, zucchini, green pepper, onion, and tomatoes.
- Place the kabobs onto the grill. Grill, turning and brushing occasionally with the reserved marinade until chicken reaches at least 175°F. or until juices run clear when pierced with a fork (15 to 20 minutes).
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