Grilled Chicken Teriyaki Skewers

🧂 Ingredients

• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 2 tablespoons vegetable oil
• 1 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 2 tablespoons honey
• 1 teaspoon seasoning salt
• 1 lbs boneless skinless chicken thighs

  cut into 32 1 to 1-1/2 inch pieces
• 12 fresh mushrooms

  whole
• small zucchini or summer squash

  cut into 8, 1-inch pieces
• large peppers

  cut into pieces
• large onion

  cut into wedges
• 12 cherry tomatoes

Instructions

• 1 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.
• 2 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.
• 3 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).

Nutrition Info