Chicken Green Pepper Skewers with Teriyaki Sauce Recipe Skewerit

• 2 medium to large boneless skinless chicken thighs
• 1 sweet green bell pepper
• teriyaki sauce
• coarse sea salt
• 6 inch bamboo skewers

1. Soak skewers in water for about 10 minutes.
2. Trim chicken thighs as desired.
3. Slice thigh meat into 3/4 inch wide strips along grain.
4. Cut each strip into 1 inch long pieces.
5. wash pepper thoroughly and cut whole pepper in half wash inside and remove all seeds cut pepper lengthwise into 3/4 inch strips cut ends off so that you get consistent flat strips without the curvy ends save the curled ends and odd sized ends off for tomorrows omelet or stir fry cut the strips into 3/4 inch squares
6. skewer small odd size pieces of chicken first skewer a piece of pepper next through the skinless side first skewer 1 or 2 more pieces of chicken and then another piece of green pepper until skewer is filled up
7. grill until chicken become a nice golden brown color and flip over to do the same on the other side once both sides are grilled, dip the skewer into your yakitori sauce and grill again for another 10 to 20 seconds on both sides
8. make sure the spaces between the green peppers and pieces of chicken are as consistent as possible among all the skewers be careful not to burn the skewers because the teriyaki sauce can burn more easily

chicken thighs, sweet green bell pepper, teriyaki sauce, salt, skewers

Taken from www.chowhound.com/recipes/chicken-green-pepper-skewers-teriyaki-sauce-28591 (may not work)