Home Cooks > Recipes > Teriyaki Chicken & Veggie Kabobs
(Yield: 4 servings) 1 pound boneless, skinless chicken breast halves
1/3 cup plus 3 tablespoons Kikkoman Teriyaki Takumi
Collection, Original or Spicy Miso Sauce, divided
1 crookneck squash, cut into 1-inch chunks
1 zucchini, cut into 1-inch chunks
1 large Anaheim chile pepper, seeded and cut into 1-inch squares
5 to 6 (10-inch) metal or wooden skewers*
- Cut chicken into 1-1/2-inch chunks. Place in bowl and stir in 1/3 cup sauce to coat all pieces. Cover and refrigerate 30 minutes.
- Thread chicken and vegetables alternately onto skewers, leaving space between pieces.
- Grill or broil 4 to 5 inches from heat source 6 minutes. Turn kabobs over; cook 6 minutes longer, or until chicken is no longer pink in center. Brush kabobs immediately with remaining 3 Tbsp. sauce. *If using wooden skewers, soak 30 minutes in water to prevent burning.