Ingredients
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1 small zucchini, cut into bite-size pieces
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1 large green pepper, cut into chunks
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8 ounces fresh mushrooms, cut in half
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10 cloves garlic (approximate)
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1/4-1/2 cup teriyaki marinade (I like Lawry's)
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salt and pepper
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garlic powder
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5 -6 bbq skewers
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2 small onions, quartered,each quarter cut in half to make eighths
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2 boneless skinless chicken breast halves
Instructions
- Place cut vegetables onto skewers in random order (you may use more or less of any particular veggie; I LOVE the onions!) Brush evenly with teriyaki marinade; sprinkle with salt, pepper and garlic powder and set aside.
- Make about 5 slits in each chicken breast and stuff a clove of garlic inside each slit (large cloves cut in half lengthwise).
- Brush chicken with teriyaki marinade and sprinkle both sides with salt, pepper, and garlic powder.
- Place vegetables and chicken on foil-covered grill at medium heat; turn every few minutes.
- When veggies are cooked through and a little blackened, remove from grill and brush with additional marinade.
- When chicken is cooked through and no longer pink, remove from grill and brush with additional marinade.