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Spicy Teriyaki Chicken Kebobs
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Description
Easy teriyaki chicken kebobs with a hint of spice—perfect for summer!
Ingredients
- 15 whole Wooden Or Bamboo Skewers, Soaked In Water
- 2 whole Yellow Onions, Cut Into Large Slices
- 5 whole Bell Peppers, Cut Into Large Chunks
- 2 whole Serrano Peppers, Cut Into Large Chunks
- 4 whole Medium Chicken Breasts, Cut Into 1-inch Chunks
- 28 ounces, fluid Spicy Teriyaki Sauce
Preparation
Assemble kebobs by skewering 5-6 onion chunks, 3-4 bell peppers, 1-2 serrano peppers, and 2-3 pieces of chicken in an alternating pattern. I usually stick to the same pattern to make it easier.
Place kebobs in 2 large baking dishes and pour teriyaki sauce over over each one. Cover and refrigerate until just before you’re ready to grill, or at least 2 hours.
Heat grill to desired temperature.
Place kebobs on the grill and cook until chicken is cooked all the way through and veggies are charred, about 5 minutes per side.
Serve immediately, and enjoy!
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