Teriyaki Chicken Skewers


  • 2 lb. skinless, boneless chicken tenders or breasts ( cut into 1 1/2 inch pieces)
  • 4 Tbsp teriyaki sauce ( I use Trader Joe’s called Soyaki Sauce)
  • 10 mushrooms (sliced into pieces)
  • 1 red pepper (cut and deseeded and cut into 1 inch pieces)
  • 1 yellow pepper (cut and deseeded and cut into 1 inch pieces)
  • 1 medium sweet onion (sliced into quarters and into pieces)
  • 10 wooden or metal skewers


  1. In a mixing bowl add teriyaki sauce. Place chicken pieces into bowl and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
  2. Soak wooden skewers ( if you are using wooden ones) in water for about 30 minutes before use.( to ensure they don’t burn on grill)
  3. Preheat an outdoor grill.
  4. Remove the chicken from the marinade. Discard the remaining marinade.
  5. Place pieces of the marinated chicken with pieces of peppers, onion, and mushrooms onto the skewers.
  6. Cook the skewers on the preheated grill, turning occasionally until they are brown on all sides, and the chicken is no longer pink in the center.

Servings: Makes 10 skewers/ 3 skewers for 1 point

Note: Since 1/2 of the marinate gets discarded I counted 2 Tbsp for the entire batch of skewers. Feel free to adjust the points accordingly.


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