Teriyaki Chicken Kebabs

Ingredients

• 1 lb (450 g) boneless, skinless chicken breasts
• 4 tbsp Teriyaki Dry Glaze or Montreal Steak Rub, divided
• 2 tbsp olive oil, divided
• 2 yellow peppers
• 1 small onion
• 2 tbsp Red Pepper Jelly, honey, or maple syrup
• 2 tbsp low sodium soy sauce

Preparation

1. Preheat grill to medium-high.
2. Cut chicken into cubes. In bowl, combine 2 tbsp dry glaze and 1 tbsp oil. Add chicken; stir to evenly coat.
3. Cut peppers and onion into 1” cubes. Thread meat and vegetables onto skewers.
4. Place skewers on grill; rotate often until lightly charred and chicken is cooked through, 8–10 min.
5. Meanwhile, in a bowl stir together 2 tbsp dry glaze, jelly, soy sauce, and 1 tbsp oil.
6. Place skewers onto a large platter; drizzle with sauce.