Spicy Teriyaki Chicken Kebobs

• 15 whole Wooden Or Bamboo Skewers, Soaked In Water
• 2 whole Yellow Onions, Cut Into Large Slices
• 5 whole Bell Peppers, Cut Into Large Chunks
• 2 whole Serrano Peppers, Cut Into Large Chunks
• 4 whole Medium Chicken Breasts, Cut Into 1 Inch Chunks
• 28 ounces, fluid Spicy Teriyaki Sauce

1. Assemble kebobs by skewering 5-6 onion chunks, 3-4 bell peppers, 1-2 serrano peppers, and 2-3 pieces of chicken in an alternating pattern.
2. I usually stick to the same pattern to make it easier.
3. Place kebobs in 2 large baking dishes and pour teriyaki sauce over over each one.
4. Cover and refrigerate until just before youre ready to grill, or at least 2 hours.
5. Heat grill to desired temperature.
6. Place kebobs on the grill and cook until chicken is cooked all the way through and veggies are charred, about 5 minutes per side.
7. Serve immediately, and enjoy!

skewers, yellow onions, bell peppers, serrano peppers, chicken breasts, teriyaki sauce

Taken from tastykitchen.com/recipes/main-courses/spicy-teriyaki-chicken-kebobs/ (may not work)