Supper Sunday- Honey Teriyaki Chicken Kabobs

Honey Teriyaki Chicken Kabobs

3 chicken breasts- cubed
2 zucchini-sliced
1 carton of sliced mushrooms
Olive Oil
Balsamic Vinegar
Garlic Salt
Ground Pepper
Teriyaki Marinade
Wooden Skewers

Place mushrooms, sliced zucchini, and cubed chicken in a bowl.  Coat with olive oil and balsamic vinegar.  Drizzle honey and Teriyaki marinade over top.  Liberally season with garlic salt and pepper.  I don't measure any of the items just use my judgement.  Let marinate for at least one hour.   Mix all ingredients together then thread onto pre-soaked skewers.  Pre-heat bbq and when hot place skewers on the grill.  Turn after about 8 minutes and grill another 5-10 minutes.

Of course I only took a picture of the leftovers so it doesn't look as appetizing but they are quite good.

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