Grilled Teriyaki Chicken Kabobs
Satisfy your cravings with our mouthwatering grilled teriyaki chicken kabobs! Perfect for summer barbecues or easy, quick weeknight dinners.
Servings: 8 Servings
Ingredients
- 4 Chicken Breast
- 16 Ounce Fresh Pineapple
- 24 Ounce Mushrooms
- 2 Green Pepper
- 2 Zucchini
- 20 Ounce Teriyaki Marinade
- Water
Instructions
- Soak your skewers in water if you are using wooden skewers. You don't want them to catch fire on the grill, so soaking the bamboo skewers helps stop this.
- You will want to have about one to two-inch pieces of vegetables and fruit when cutting the vegetables for this. This will allow the food to be easy to put on the skewer and the pieces not to burn while the chicken cooks.
- While you are cutting the green pepper deseed the pepper as well
- Dice up your chicken into pieces, about one-inch pieces that will fit on the skewers.
- Your skewers should be soaked enough to start putting your ingredients on them by this time.
- Take a skewer and start to assemble the kabobs. I like to place chicken pieces spread out with a couple of pieces of fruit or vegetables in between them.
- Place the assembled kabobs in a baking pan and pour Teriyaki sauce.
- Allow to marinate for about 30 minutes to an hour; use a basting brush to continue to cover the ones on top with more teriyaki marinade.
- Fire up the grill on medium heat and place the kabobs on the top rack once the grill has warmed up.
- Toss out the remaining teriyaki sauce that had contact with the raw chicken.
- Allow the kabobs to cook for about twenty minutes; this will vary by the grill.
- Keep regular rotation for flipping the kabobs around to allow everything to cook evenly.
- Use a food thermometer to ensure the chicken has cooked fully to 165 degrees before serving.
Nutrition
Serving: 8g