(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.
If you like this, try...
On any ONE (1) Kikkoman Soy Sauce or Teriyaki Marinade and Sauce 10 oz. or larger.
On any one (1) Kikkoman product.