Ingredients
6
6 servings
- •⅓ cup soy sauce
- •2 tablespoons honey
- •1 tablespoon sesame oil
- •1 tablespoon Sriracha sauce
- •1 clove garlic, minced
- •1 teaspoon ginger puree
- •2 pounds skinless, boneless chicken thighs
- •1 medium yellow squash, sliced
- •1 medium red onion, cut into chunks
- •1 green bell pepper, cut into chunks
- •8 ounces whole button mushrooms
- •1 tablespoon chopped fresh cilantro for garnish
Instructions
- Whisk soy sauce, honey, sesame oil, Sriracha, garlic, and ginger puree together in a large bowl. Add chicken, cover, and refrigerate at least 4 hours to overnight.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Thread marinated chicken thighs onto metal skewers and place on a platter, reserving marinade. Add squash, red onion, bell pepper, and mushrooms to the bowl with the marinade and stir until evenly coated.
- Thread yellow squash, red onion, bell pepper, and mushrooms onto skewers and place on the platter with the skewered chicken.
- Grill chicken and vegetable skewers for 20 minutes, turning after 10 minutes. Transfer skewers to a clean serving platter. Garnish with chopped cilantro.
Nutritional Facts
Per 6 servings
- Calories: 315
- Carbohydrate: 13g
- Fat: 18g
- Fiber: 2g
- Protein: 26g
- Sugar: 8g
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