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Teriyaki Chicken and Vegetable Brochettes (Skewers)

Category: Poultry & Eggs
Servings: 6
Prep + Cooking Time: 20 Minutes

Ingredients: (Conversion Chart)

  • cup light soy sauce
  • cup rice wine (mirin)
  • cup rice vinegar
  • cup sugar
  • 1 tablespoon freshly grated ginger
  • cup beer
  • 6 skinless, boneless chicken breasts, cut into 2-inch pieces
  • 12 bamboo or metal skewers
  • 2 large red bell peppers, cut into 1-inch cubes
  • 2 summer squash, cut into 1-inch cubes
  • 2 zucchini, cut into 1-inch cubes


  1. For teriyaki marinade, combine soy sauce, mirin, vinegar, sugar, ginger and beer in a small saucepan. Cook over high heat until mixture reduces by half. Let cool.
  2. Toss chicken with half of the teriyaki marinade in a small bowl. Cover and refrigerate for 30 minutes or overnight.
  3. Preheat grill to medium-high.
  4. Thread chicken and vegetables on skewers and brush with remaining marinade.
  5. Grill skewers on each side until chicken is cooked through, about 4 to 6 minutes per side.

Nutrition Info:

274 calories (34g protein, 13g carbohydrate, 9g fat, 938mg sodium) per serving

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