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Teriyaki Chicken & Summer Vege Brochette




Source of Recipe


Provided by FoodFit


List of Ingredients




2/3 cup lite soy sauce
1/4 cup mirin (rice wine)
1/4 cup rice vinegar
1/4 cup sugar
1 tablespoon freshly grated ginger
2/3 cup beer
6 skinless, boneless chicken breasts, cut into 2-inch pieces
12 bamboo (soaked in water) or metal skewers
2 large red bell peppers, cut into 1-inch cubes
2 summer squash, cut into 1-inch cubes
2 zucchini, cut into 1-inch cubes


Recipe



1 For the teriyaki marinade, combine the soy sauce, mirin, vinegar, sugar, ginger and beer in a small saucepan. Cook over high heat until the mixture reduces by half. Let cool.
2 Toss the chicken with half of the teriyaki marinade in a small bowl. Cover and refrigerate for 30 minutes or overnight.
3 Preheat the grill to medium-high.
4 Thread the chicken and vegetables on the skewers and brush them with some of the remaining marinade.
5 Grill the skewers on each side until the chicken is cooked through, about 4 to 6 minutes per side.