Grilled Teriyaki Chicken Kabobs, a savory and sweet BBQ favorite, is an easy go-to dinner idea everyone will love, all season long.
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
Combine all marinade ingredients in a large, resealable plastic food bag. Reserve 2 tablespoons marinade; set aside. Add chicken pieces. Tightly seal the bag. Turn bag several times to coat chicken well. Place in 13 x 9-inch pan. Refrigerate, turning occasionally, about 3 hours. Refrigerate reserved marinade.
When ready to grill, drain the meat and discard the marinade. On metal or soaked wooden skewers, alternate meat, pineapple, mushrooms, zucchini, green pepper, onion, and tomatoes.
Place kabobs onto grill. Grill, turning and brushing occasionally with reserved marinade until chicken reaches at least 175°F. or until juices run clear when pierced with a fork (15 to 20 minutes).
Keywords: BBQ, grill, kabobs, chicken, chicken kabobs, easy recipes