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Chicken Teriyaki And Vegetable Kabobs

This nutritious dish is wonderful and should be served with lots of rice.
Course BBQ, lunch, Main Course
Cuisine American, Canadian, firehouse, Japanese
Keyword bbq, chicken, easy, grilling
Author Firehouse Cooking
Cost $$

Ingredients

  • 2 tablespoons soy sauce
  • 5 tablespoons firmly-packed light brown sugar
  • 2 teaspoons vegetable oil
  • 1 teaspoon ground ginger
  • 1/3 cup dry sherry
  • 1/2 teaspoon hot red pepper sauce
  • 6 chicken breast halves skinned and boned
  • 16 fresh mushrooms
  • 2 small zucchini sliced thick
  • 16 cherry tomatoes
  • 4 medium white onions cut into 8 wedges each
  • 16 wooden or metal skewers

Instructions

  • In a large bowl, combine the soy sauce, brown sugar, vegetable oil, ginger, sherry and red pepper sauce.
  • Rinse the chicken and pat dry.
  • Slice lengthwise into 3⁄4-inch wide strips.
  • Wipe the mushrooms with a clean, damp cloth.
  • Place the chicken, mushrooms, zucchini, tomatoes and onion in marinade.
  • Stir to coat evenly.
  • Cover and refrigerate for at least 2 hours, turning to coat occasionally.
  • Meanwhile, if using wooden skewers, soak them in water for at least 30 minutes before using to prevent scorching.
  • Preheat the broiler or barbecue to a medium-high flame.
  • Remove the chicken and vegetables from marinade.
  • Alternate the chicken and vegetable pieces on skewers.
  • On barbecue grill, cook the skewers, for 3 minutes per side or until done.
  • Or, lay on broiler pan 4-inches away from the heat source. Broil, turning once, for 3 minutes per side or until done.
  • Serve immediately.