Teriyaki Chicken and Veggie Kebabs
Teriyaki Chicken and Veggie Kebabs
Ingredients:
- 3/4 cup water
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 tsp freshly minced garlic
- 1 tbsp cornstarch
- 2 tbsp water
- 1 pound boneless skinless chicken thighs
- 1 orange bell pepper
- 1 green bell pepper
- 1 small red onion
- 5 medium sized wooden or metal skewers soaked in water for 20 minutes, metal skewers do not need to be soaked
Directions
In a small pot, combine the water, soy sauce, brown sugar and garlic.
Bring to a simmer and cook for about 3-4 minutes whisking a few times.
Combine the cornstarch and water to make a slurry and add to the teriyaki sauce.
Cook for another two minutes until the sauce becomes thicker and shiny, set aside.
Preheat your grill to high.
Slice the bell peppers into squares and the red onion into thick chunks.
Cut the chicken into pieces small enough to be able to thread them onto the skewers.
Place a piece of bell pepper onto the skewer and push it until its about 1 inch from the bottom
of the skewer.
Next attach a piece of chicken and then a chunk of red onion.
Follow the process with the bell peppers, onion and chicken until the skewer is almost full.
Place on a plate and repeat until all of the vegetables and chicken are now on your skewers.
Gently add the skewers to the hottest part of the grill.
Using tongs, turn them over after 2-3 minutes and sear for another two minutes.
Move the skewers to the cooler side of the grill and begin basting them with the teriyaki sauce.
Keep turning the skewers over every minute making sure to brush each side with sauce until
fully cooked and the vegetables begin to look charred around the edges.
Serve at once with rice.
