Your Recipe

Recipe Instructions:

Ingredients
▢3 chicken breasts or boneless chicken thighs diced into 1 ½ inch pieces
▢1 green bell pepper diced into 1 ½ inch pieces
▢½ red onion diced into 1 ½ inch pieces
▢2 cups teriyaki sauce
▢2 tablespoon sesame seeds toasted, optional garnish


Instructions
If you're using wooden skewers, be sure and soak them for at least 30 minutes prior to grilling.
Combine the ingredients for the homemade teriyaki sauce and place in a large Ziploc bag or large bowl.
Dice the chicken into 1 ½ inch pieces. Add the chicken to the marinade and soak for 30 minutes.
While the chicken is marinating, dice the vegetables into 1 ½ inch pieces.
Next, assemble the kabobs alternating meat and vegetables until you've used up all of the ingredients. Discard marinade, you cannot reuse it.
Grill for about 6 minutes each side or until the internal temperature is 160 degrees F. Avoid overcooking, so the chicken doesn't dry out.