Teriyaki Chicken and Shishito Skewers

In a gallon-sized Ziploc bag, add the Teriyaki Marinade (2 cups) along with the 1-inch Chicken Breasts (1.5 lb).

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

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

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

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

Preheat the grill to medium-high heat.

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).

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

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