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Grilled Teriyaki Chicken Kebabs
These Asian-flavored kebabs are a nice change of pace from the usual burgers and hotdogs, and healthier too.
With peppers, onions and mushrooms, it’s a complete quick meal in a few simple steps. You can easily add some matching sides — like cold sesame noodles, Asian coleslaw or plain rice — and you’ll have a very full but refreshing, healthy and different outdoor summer meal.
Serves 4; about 8-10 kebabs. For more detail, read Grilling Kebabs - Basic How-To.
- Chicken Breasts - 2-3 lbs., cut into 2 inch squares
- Red Bell Peppers - 4, cut in 2-inch squares
- Onions - 2 medium, quartered
- Mushrooms - 1 8-0z package (about 20 medium-sized mushrooms), cut off stems
- Teriyaki sauce/marinade - 2 - 3 cups; make your own, or store-bought. Some will be used for marinading, and some for brushing sauce on the kebabs while grilling.
- You can substitute other vegetables but these work best with the teriyaki sauce.
- Marinade chicken and vegetables in just enough teriyaki sauce to cover and blend (about 1-1 1/2 cups). Set aside remaining sauce (at least 1/2 cup) for brushing.
- Refrigerate for 2 hours or more (overnight is good).
- Skewer the food (you can do this while the coals are starting), alternating pieces and ending up with a mushroom to cap the point end of the skewer. Throw away used marinade.
- Grill on medium to high heat; about 3-4 minutes for the first side, and 1-3 minutes for remaing 4 sides.
- Brush the kebabs lightly a few times with saved brushing sauce while grilling.
- Kebabs are done when the chicken is firm and brown, and juices run clear.
- Remove from the grill and let cool for a minute or two before removing from the skewers.
- Serve! Goes great with rice, cold sesame noodles, and/or Asian coleslaw.
