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

• 850 Ml Tropicana Long Life Pure Original Orange Fruit Juice With Bits
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• - Ginger - 100g
• 500 Ml Dios Baco Pedro Ximenez Sherry, 500Ml
• 100 G Jumbo Garlic 100g
• - Cooks & Co Sliced Mushrooms
• 1kg 1kg Green Pepper
• 340G Weight Watchers Naked Katsu Chicken Breasts
• 250G Shallot Onion - 250g
• 250 Ml Kikkoman Less Salt Soy Sauce

Instructions

1. 1. In a large shallow dish, combine 1/2 cup soy sauce, 1/4 cup orange juice, 1 tablespoon olive oil, 1 tablespoon freshly grated ginger, 2 tablespoons sherry, and 3 minced garlic cloves. Stir well to create the marinade.
2. 2. Add 1 shallot, 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).