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Teriyaki Chicken and Summer Vegetable Brochettes
1/4 cup mirin (rice wine)
1/4 cup rice vinegar
1/4 cup sugar
1 tablespoon freshly grated ginger
2/3 cup beer
6 skinless, boneless chicken breasts, cut into 2-inch pieces
12 bamboo (soaked in water) 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
2. Toss the chicken with half of the teriyaki marinade in a small bowl. Cover and refrigerate for 30 minutes or overnight.
3. Preheat the grill to medium-high.
4. Thread the chicken and vegetables on the skewers and brush them with some of the remaining marinade.
5. Grill the skewers on each side until the chicken is cooked through, about 4 to 6 minutes per side.
Serving Size: 1 chicken breast
Number of Servings: 6
- 13 g
- 9 g
- 2 g
- 34 g
- Saturated Fat
- 2 g
- 938 mg