Ingredients:

  • ½ cup Kikkoman Teriyaki Sauce
  • 2 tablespoons soy sauce (optional for extra umami)
  • 1 tablespoon rice vinegar
  • 2 teaspoons grated ginger
  • 1 teaspoon minced garlic
  • 1.5 pounds boneless, skinless chicken thighs (or breasts for a leaner option)
  • 1 cup bell pepper, cut into 1-inch pieces
  • 1 cup red onion, cut into 1-inch pieces
  • 8 wooden skewers (soaked in water for 30 minutes)

Instructions:

  1. In a mixing bowl, combine Kikkoman Teriyaki Sauce, soy sauce, rice vinegar, ginger, and garlic.
  2. Cut chicken into 1-inch cubes and add to the marinade. Mix to coat the chicken evenly. Cover and refrigerate for 30 minutes.
  3. Thread marinated chicken, bell peppers, and red onions onto soaked skewers in an alternating pattern.
  4. Heat grill to medium-high heat.
  5. Place skewers on the grill and cook for 10-15 minutes, turning occasionally and brushing with remaining marinade until chicken is cooked to 165°F and vegetables are slightly charred.
  6. Remove from grill, let rest for a couple of minutes, and serve hot.