Teriyaki Chicken & Zucchini Skewers

Having a well stocked pantry definitely helped me out last week. With all of our social events, I had no spare time to get to the grocery store but I still had three nights of dinner to cook. Enter: The pantry. I had a few leftover peppers in the fridge from making chicken fajitas for my family. My parents has also “gifted” me mushrooms that they never got to use during their stay. And we still had a few steaks in the freezer from Christmas. Meal solved. Later in the week was more of a challenge. My veggie supply had almost completely dwindled. But, I still had plenty of proteins in the freezer. I pulled out some boneless, skinless chicken thighs and sent M to the grocery store on his way home from work for green onions and a zucchini.

 Teriyaki Chicken & Zucchini Skewers  

In a small saucepan, I combined sherry cooking wine, low sodium soy sauce, honey and a smashed garlic clove. Bring to a boil and reduce heat to simmer for five minutes or until thickened. Remove from the heat and allow to cool.

Teriyaki Chicken & Zucchini Skewers

Cut chicken thighs into 1″ cubes and place in a plastic bag. In a separate plastic bag, place zucchini sliced into 1/2″ disks. Add half of the marinade to each bag. Place in the fridge for at least 30 minutes.

Teriyaki Chicken & Zucchini Skewers

Cut four green onions into 1″ pieces. Thread chicken on skewers alternating chicken and green onions.

Teriyaki Chicken & Zucchini Skewers

Repeat with zucchini.

Teriyaki Chicken & Zucchini Skewers

Heat a griddle or large grill pan over high. Lightly spray with cooking spray and place the chicken skewers on the heat. Turn to cook through, adding the zucchini skewers during the last 5 minutes of cooking.

Teriyaki Chicken & Zucchini Skewers

Serve two zucchini skewers and two or three chicken skewers per person.

Teriyaki Chicken & Zucchini Skewers
Serves 2
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Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Ingredients
  1. 2 tablespoons sherry wine vinegar
  2. 1/2 cup low sodium soy sauce
  3. 1 1/2 tablespoons honey
  4. 1 garlic clove, smashed
  5. 1 lb boneless skinless chicken thighs, fat trimmed, cut into 1" cubes
  6. 1 zucchini, sliced into 1/2-inch thick rings
  7. 4 large green onions, cut into 1" pieces
  8. 10 wooden skewers
Instructions
  1. Soak 10 wooden skewers in water for at least 30 minutes.
  2. In a small saucepan, combine first four ingredients. Bring to a boil and reduce heat to simmer for five minutes or until thickened. Remove from the heat and allow to cool.
  3. Cut chicken thighs into 1" cubes and place in a plastic bag. In a separate plastic bag, place zucchini sliced into 1/2" disks. Add half of the marinade to each bag. Place in the fridge for at least 30 minutes.
  4. Cut green onions into 1" pieces. Thread chicken on skewers alternating chicken and green onions. Repeat with zucchini.
  5. Heat a grill or large grill pan over high. Lightly spray with cooking spray and place the chicken skewers on the heat. Turn to cook through, adding the zucchini skewers during the last 5 minutes of cooking.
  6. Serve two zucchini skewers and two or three chicken skewers per person.
Adapted from Skinny Taste
Adapted from Skinny Taste
Two Forks One Love http://twoforksonelove.com/

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2 Responses to Teriyaki Chicken & Zucchini Skewers

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  2. […] you can make it into crust, you can make it into a serving vessel, you can eat it raw, you can kabob it, you can grill it, you can make it into fries or pancakes, you can bake with it. The […]

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