Grilled Teriyaki Chicken Skewers
One of my favorite things about summertime are easy meals and this is always a hit! Sweet teriyaki glaze with tender chicken, summer vegetables and crunchy peppers. These are always a hit!
Servings 4
Calories 358kcal
Ingredients
- 3 chicken breasts or boneless chicken thighs diced into 1 ½ inch pieces
- 1 green bell pepper diced into 1 ½ inch pieces
- ½ red onion diced into 1 ½ inch pieces
- 2 cups teriyaki sauce
- 2 tablespoon sesame seeds toasted, optional garnish
Instructions
- If you're using wooden skewers, be sure and soak them for at least 30 minutes prior to grilling.
- Combine the ingredients for the homemade teriyaki sauce and place in a large Ziploc bag or large bowl.
- Dice the chicken into bite size pieces. Add the chicken to the marinade and soak for 30 minutes.
- While the chicken is marinating, dice the vegetables into 1 ½ inch pieces.
- Next, assemble the kabobs alternating meat and vegetables until you've used up all of the ingredients. Discard marinade, you cannot reuse it.
- Grill for about 6 minutes each side or until the internal temperature is 160 degrees F. Avoid overcooking, so the chicken doesn't dry out.
Nutrition
Calories: 358kcal | Carbohydrates: 26g | Protein: 45g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 108mg | Sodium: 5718mg | Potassium: 1044mg | Fiber: 1g | Sugar: 21g | Vitamin A: 160IU | Vitamin C: 27mg | Calcium: 94mg | Iron: 3.8mg