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Prep: 30 minutes
Makes: 6-8 servings
- ½ cup teriyaki sauce
- ½ cup honey
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- 2 red bell peppers cut into 2 inch thick pieces
- 1 large sweet onion, peeled and cut into wedges
- 1 ½ cups whole fresh mushrooms
- 1 ½ pounds boneless chicken breasts
In heavy plastic bag, combine the teriyaki sauce, honey, garlic and ginger. Add red bell peppers and onion, then cube the chicken and add to the vegetables. Mix everything together and refrigerate and marinate for 4 to 24 hours.
Preheat grill for medium high heat and lightly oil grate. Place meat and vegetables onto skewers, alternating as wanted on the skewers, ensuring a small space in-between each item. Grill over medium high heat for 10 minutes, turning as required.
