I have posted this teriyaki chicken marinade recipe two other times here but each time we’ve eaten it in a different way. The first time using thighs and serving with rice and veggies, the second time as a grilled chicken sandwich and now as kebabs! I marinated the chicken for over 20 hours and it makes such a difference. The flavors penetrate all the way into the meat and keep the chicken moist and tender. This is a double batch of what I normally use because I had about 3 pounds of chicken and about the same weight of bell peppers and mushrooms. We had friends over so there weren’t too many chicken leftovers and everyone enjoyed this – it’s always a hit with company! Thanks for reading, enjoy.

1. Place your diced up chicken in a sealable container and pour half of the marinade over all and refrigerate overnight.

2. Marinade your diced peppers and cleaned mushrooms for at least 6 hours, and while those are marinating, soak your bamboo skewers.

3. Pull your chicken and veggies out of the fridge and start skewering them – I always keep the meat separate from the vegetables. I skewer about four or five pieces on each stick with a good amount of space in between to ensure even cooking and caramelization. Make sure you choose chicken pieces that are roughly the same size for the same skewer – again for even cooking.

4. Place the chicken on the grill over medium heat and cook for 10 to 12 minutes, rotating them once. Place the veggies on the grill for 5 to 7 minutes or until done and charred nicely.