Grilled Chicken And Vegetable Skewers Recipe

About this recipe

A flavorful dinner option featuring marinated chicken and vibrant vegetables, grilled to perfection and basted with a savory teriyaki-inspired sauce.

Ingredients

• 1 ltr Minute Maid Pulpy Orange Fruit Drink
• 2 ltr Figaro Extra Light Olive Oil
• 100 g Garlic - Single Clove
• 125 g White Shimeji Mushroom (Anabe)
• 250 g Pluckk Organic Green Capsicum
• 300 g Delichic Crunchy Chicken Breast Strips
• 1 Pack Button Mushroom (Anabe)
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 1 pack (100 g) Eastern Dry Ginger Powder
• 500 ml Colavita White Wine Vinegar

Instructions

1. 1. In a large shallow dish, combine 1/2 cup soy sauce, 1/4 cup orange juice, 1 tablespoon olive oil, 1 teaspoon ginger powder, 2 tablespoons white wine vinegar, and 3 minced garlic cloves. Stir well to create the marinade.
2. 2. Add 12 button mushrooms, 12 mushrooms, 2 green peppers cut into chunks, and 1 1/2 pounds of chicken breast cut into strips to the marinade. Toss to coat evenly.
3. 3. Cover the dish and let the mixture marinate in the refrigerator for at least 2 hours, tossing occasionally to ensure even coating.
4. 4. Preheat the grill to medium-high heat. Thread the marinated chicken and vegetables onto 12 (6-inch) skewers, alternating the ingredients and weaving the chicken strips in an accordion fashion.
5. 5. Place the skewers on the grill and cook for about 3 minutes on each side, or until the chicken is fully cooked and the vegetables are slightly charred.
6. 6. While grilling, baste the chicken and vegetables thoroughly with the remaining marinade to enhance the flavor.
7. 7. Remove the skewers from the grill and serve immediately. Makes 6 servings (2 skewers each).