Skewered Teriyaki Chicken & Vegetables
Kebabs are a fun and easy way to feature a variety of healthy vegetables in one meal.
Number of servings : 4
Prep time: 50 Minutes
Cooking time: 14 Minutes
Type of meal : | Main Courses | Main Courses
Special diet :
1 pound boneless, skinless chicken thighs, cut into 2.5 cm chunks
1/2 cup bottled teriyaki baste and glaze
1 medium zucchini, quartered lengthwise and cut crosswise into 1/4-inch-thick pieces
1 large red bell pepper, cut into 2.5 cm squares
4 scallions, trimmed and cut crosswise in half
8 canned whole water chestnuts, drained and rinsed
In small bowl, combine chicken and 1/4 cup of the teriyaki baste. Refrigerate, covered, 30 minutes.
Preheat grill to medium-hot or preheat broiler. Alternately thread chicken, zucchini, red pepper, scallions, and water chestnuts on eight 30 cm metal skewers. Thread a water chestnut on the end of each skewer. Brush with some of remaining teriyaki baste.
Grill or broil skewers 10 inches from heat, turning often and brushing with baste, until vegetables are crisp-tender and chicken is cooked through, 12 to 14 minutes.