Teriyaki Chicken & Zucchini Kabobs

  • Servings: 4
  • Rating:

Ingredients

  • 4 boneless, skinless chicken breast halves
  • 2 large zucchini (about 1 lb.)
  • 1/2 cup Kikkoman Less Sodium Teriyaki Marinade & Sauce
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon vegetable oil
  • 1/4 teaspoon dried oregano leaves, crumbled
  • 8 (12-inch) metal skewers

Directions

Remove fillet from bottom of each chicken breast half; cut remaining piece crosswise into 5 equal strips.

Cut each zucchini diagonally into 8 slices.

Combine less sodium teriyaki sauce, vinegar, oil and oregano; pour over chicken and zucchini in large plastic food storage bag. Press air out of bag; close top securely. Refrigerate 1 hour, turning bag over occasionally.

Thread chicken and zucchini alternately on skewers, leaving space between pieces.

Place kabobs on grill 4 to 5 inches from hot coals. Cook 5 minutes on each side, or until chicken is no longer pink in center. (Or, broil kabobs on rack of broiler pan 4 minutes on each side, or until chicken is no longer pink in center.)