Teriyaki Grilled Chicken Kabobs

Enjoy these grilled chicken and veggies kabobs coated with flavorful marinade – a delightful dinner.

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Servings 4

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ingredients 10
Prep Time 30 min
Total Time 2 hr 30 min

Ingredients

MARINADE

2: tablespoons brown sugar

3: tablespoons soy sauce

2: tablespoons dry sherry

1: tablespoon oil

1/4: teaspoon ginger

1/8: teaspoon garlic powder

KABOBS

8: boneless, skinless chicken thighs

1: large red bell pepper, cut into 8 pieces

1: medium zucchini, cut into 8 pieces

8: (1- to 2-inch) chunks fresh pineapple or 8 canned pineapple chunks

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Directions

1 GRILL DIRECTIONS: In ungreased 12x8-inch (2-quart) baking dish or resealable food storage plastic bag, combine all marinade ingredients. Cut chicken thighs in half; add to marinade. Cover dish or seal bag. Refrigerate at least 2 hours to marinate, turning chicken once.
2 Heat grill. Drain chicken, reserving marinade. Alternately thread chicken, bell pepper, zucchini and pineapple onto four 12-inch metal skewers.
3 When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 15 to 20 minutes or until chicken is no longer pink, turning often and brushing frequently with reserved marinade. Discard any remaining marinade.