Teriyaki Chicken and Vegetable Brochettes (Skewers)

Ingredients: (Conversion Chart)

• ¾ cup light soy sauce
• ¼ cup rice wine (mirin)
• ¼ cup rice vinegar
• ¼ cup sugar
• 1 tablespoon freshly grated ginger
• ½ 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

Directions:

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: