Teriyaki Chicken and Shishito Skewers

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

480 mL

Teriyaki Marinade

680 g

Chicken Breasts , cubed

450 g

Yellow Bell Peppers , cut

450 g

Orange Bell Peppers , cut

480 g

Red Onions , cut

450 g

Whole Shishito Pepper

as needed

Olive Oil

to taste

Salt

to taste

Ground Black Pepper

to taste

Fresh Parsley

to taste

Lime Juice

Cooking Instructions

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Step 1

In a gallon-sized Ziploc bag, add the Teriyaki Marinade (480 mL) along with the 1-inch Chicken Breasts (680 g) .

Step 2

Place in the fridge for at least an hour or overnight.

Step 3

Meanwhile, soak 8 bamboo skewers in water for at least 30 minutes.

Step 4

To make a skewer, take one Orange Bell Peppers (450 g) cut into one-inch square slices, followed by one Yellow Bell Peppers (450 g) , cut into one-inch square slices (3 cup) followed by a Red Onions (480 g) , cut into one-inch square slices, 2 Whole Shishito Pepper (450 g) and one chicken cube.

Step 5

Repeat process again on same skewer. Using up the reaming skewers, repeat process.

Step 6

Preheat the grill to medium-high heat.

Step 7

Drizzle the skewers with Olive Oil (as needed) making sure they are coated well. Sprinkle with Salt (to taste) and Ground Black Pepper (to taste) .

Step 8

Place skewers on the grill and cook rotating each side after three to four minutes.

Step 9

Remove from grill and let cool before serving and garnishing with Fresh Parsley (to taste) and Lime Juice (to taste) . Enjoy!