Teriyaki Grilled Chicken Kabobs

• Ready In: 2 hrs 30 mins
• Yields: 4 kabobs

Ingredients

• Marinade

• 2  tablespoons brown sugar
• 3  tablespoons soy sauce or 3  tablespoons tamari
• 2  tablespoons dry sherry
• 1  tablespoon  oil
• 1⁄4 teaspoon ginger
• 1⁄8 teaspoon garlic powder

• Kabobs

• 8  boneless skinless chicken thighs
• 4  boneless skinless chicken breast halves
• 1  large red bell pepper, cut into 8 pieces
• 1  medium zucchini, cut into 8 pieces
• 8  pieces fresh pineapple, cut in chunks

Directions

1. In a 2-quart baking dish, combine all marinade ingredients.
2. Cut chicken thighs in half; add to marinade and cover.
3. Refrigerating at least 2 hours, turning chicken once.
4. Heat Grill.
5. Drain chicken, reserving marinade, Alternately thread chicken, bell pepper, zucchini, and pineapple into four 12-inch metal or wooden skewers.
6. (note: if using wooden skewers; soak in water for 20 minutes) When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4-6 inches from med-high coals.
7. Cook 15-20 minutes, or until chicken is no longer pink, turning often and brushing frequently with reserved marinade.
8. Discard any remaining marinade.