These Teriyaki Chicken Kabobs are perfect for your next summer barbecue! Pile on the teriyaki chicken with your favorite summer vegetables. I like to add zucchini and yellow squash for a vibrant color and flavor!
Ingredients
½ cup coconut aminos
½ cup honey
¼ cup orange juice
2 tablespoons rice vinegar
1 tablespoon sesame oil
¼ teaspoon ground ginger
2 garlic cloves, minced
Red pepper flakes
1 pound chicken breast
1 large zucchini
Instructions
Add the coconut aminos, honey, orange juice, rice vinegar, sesame oil, ground ginger, garlic and a dash of red pepper flakes to a small saucepan over medium heat
While the sauce begins to heat, dice the chicken and zucchini into bite size pieces
When the sauce begins to boil, stir continuously for another 2 minutes
Place the diced chicken in a large plastic bag and cover with the sauce
Let marinate in the fridge for at least 1 hour
Preheat the grill to medium-high heat
Thread the chicken and zucchini alternately onto skewers
Place on the grill and let cook for 15-20 minutes, turning occationallt, until chicken is cooked through
Notes
If you are hosting, prep the marinade and chicken the night before and let marinade over night. Then prep the skewers the next morning a keep them covered in the fridge until you are ready to grill.
Recipe by Cave Girl in the City at http://cavegirlinthecity.com/grilled-teriyaki-chicken-kabobs/