Ingredients
- 1 lb boneless chicken (breast or thighs)
- 1/2 cup teriyaki sauce
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 cup mushrooms, whole or halved
- Wooden or metal skewers
- Fresh scallions, for garnish
- Sesame seeds, for garnish
Instructions
- Prepare the Marinade: Combine teriyaki sauce, minced garlic, and sesame oil in a bowl. Marinate chicken for at least 30 minutes, preferably overnight.
- Prep the Vegetables: Chop your bell pepper, zucchini, and mushrooms into bite-sized pieces.
- Assemble the Skewers: Thread marinated chicken and chopped vegetables onto skewers, alternating between chicken and veggies.
- Preheat the Grill: Heat your grill to medium-high. If using a grill pan, oil it to prevent sticking.
- Grill Time: Cook skewers for 10–15 minutes, turning occasionally until chicken is cooked through and has a char.
- Finish and Serve: Once the chicken reaches an internal temperature of 165°F, remove from grill, garnish with scallions and sesame seeds, and serve immediately.
Notes
For best results, marinate the chicken overnight. Avoid overcrowding the skewers and ensure the chicken is at room temperature before grilling.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian
- Diet: Paleo