Teriyaki Grilled Chicken Kabobs |
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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 4 |
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Ingredients:
2 tablespoons brown sugar |
3 tablespoons soy sauce or 3 tablespoons tamari |
2 tablespoons dry sherry |
1 tablespoon oil |
1/4 teaspoon ginger |
1/8 teaspoon garlic powder |
8 boneless skinless chicken thighs |
4 boneless skinless chicken breast halves |
1 large red bell pepper, cut into 8 pieces |
1 medium zucchini, cut into 8 pieces |
8 pieces fresh pineapple, cut in chunks |
Directions:
1. In a 2-quart baking dish, combine all marinade ingredients.
2. Cut chicken thighs in half; add to marinade and cover.
3. Refrigerating at least 2 hours, turning chicken once.
4. Heat Grill.
5. Drain chicken, reserving marinade, Alternately thread chicken, bell pepper, zucchini, and pineapple into four 12-inch metal or wooden skewers.
6. (note: if using wooden skewers; soak in water for 20 minutes) When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4-6 inches from med-high coals.
7. Cook 15-20 minutes, or until chicken is no longer pink, turning often and brushing frequently with reserved marinade.
8. Discard any remaining marinade.
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