Teriyaki Chicken and Vegetable Kabobs
The recipe and photography for this post was provided by Carolyn Hodges of The Dinner Shift.
Nothing says summer like seeing all of the local produce on display at Heinen’s! Be on the look out for local zucchini and yellow squash, peppers, onions, string beans, tomatoes and more.
Since local produce is full of flavor, it doesn’t require complicated preparation. Grilling vegetables is one of the simplest ways to enjoy the freshness of seasonal vegetables. Toss chopped vegetables into a grill pan or skewer them with your favorite Heinen’s chicken and grill up some kabobs, like I’m sharing here.
To cut down on prep time I’ll often use Heinen’s bottled sauces as a one-and-done marinade. Here, I’m using Two Brother’s Island Soy Teriyaki, which has a wonderfully bold and slightly tangy flavor. This recipe calls for chicken thighs because they won’t dry out as quickly as chicken breasts, though you could use any boneless, skinless cut you prefer.
Why You’ll Love This Recipe
- It’s perfect for summer grilling. Grilling is a healthy, flavorful way to prepare fresh, seasonal produce and lean protein, making these teriyaki chicken and vegetable kabobs the epitome of summertime cooking.
- It bursts with flavor. Bold and tangy Two Brothers Island Soy Teriyaki sauce infuses the chicken and vegetables with a delicious umami punch, creating sensational taste in every bite.
- Its delicious and nutritious. With lean chicken and an array of nutrient-rich vegetables, these kabobs are a balanced meal that’s high in protein, fiber and essential vitamins and minerals.
Teriyaki Chicken and Vegetable Kabobs
Servings: 4
Ingredients
- 1 ½ lbs. Gerber’s boneless skinless chicken thighs, cut in half
- 1/3 cup Two Brother’s island soy teriyaki, plus extra for serving
- 2 small zucchini, cut into 1-inch slices
- 1 yellow squash, cut into 1-inch slices
- 1 red bell pepper, cut into 1-inch pieces
- ½ large red onion, cut into 1-inch pieces
- 2 Tbsp. Heinen's extra virgin olive oil
- ½ tsp. salt
- 1 tsp. Heinen's garlic powder
- Black pepper
- Heinen's cooked brown rice
- Green onions, thinly sliced
Instructions
- In a medium bowl, toss the chicken thighs with 1/3 cup teriyaki sauce. Allow to stand at room temperature for 30 minutes, or refrigerate up to 8 hours.
- Combine the vegetables, olive oil, salt and garlic powder in a separate large bowl. Season to taste with black pepper.
- Thread the chicken and vegetables onto metal skewers. Discard the chicken marinade. If using wooden skewers, be sure to soak for at least 30 minutes before preparing the kabobs.
- Preheat an outdoor grill over medium-high heat (350-400˚F). Grease the grates, then add the kabobs. Cook for 10-15 minutes, turning occasionally, until the chicken is cooked through.
- Serve kabobs over brown rice and with additional teriyaki sauce. Top with green onions.
