Sesame Teriyaki Chicken Kabobs
1/2 c. lite teriyaki sauce
2 tbsp frozen Hy-Vee orange juice concentrate, thawed
3 tbsp sesame oil
2 garlic cloves, minced
1/2 tsp ground ginger
4 boneless, skinless chicken breasts, cut into 1-inch strips
2 tbsp toasted sesame seeds
Combine teriyaki sauce, orange juice concentrate, sesame oil, garlic and ginger in a large resealable plastic bag. Add chicken strips and refrigerate 30 minutes to 1 hour, turning chicken occasionally.
Remove chicken from marinade; discard marinade. Thread chicken on skewers and sprinkle with sesame seeds.
Grill directly over medium heat 10 to 15 minutes, turning every 2 to 3 minutes or until chicken reaches 170 degrees.
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