Go Back

Teriyaki Chicken Kebabs

Lesley Smith
I did not have vegetables available for adding to the kebab stick for this recipe. The fridge needed filling, so we had ours with a little lettuce on the side.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Chicken
Cuisine Mains
Servings 6

Ingredients
  

  • 6 Chicken Breasts
  • 1 Pack Maggi So Sticky Teriyaki Chicken
  • Boiling Water
  • Required: Kebab Sticks or Forks
  • Baked Camembert

Instructions
 

  • Simply cut each chicken breast into kebab sized chunks. I had large chicken breasts and got several good sized pieces for each kebab stick.

  • Put your Maggi mix into a good sized bowl and add some boiling water. Not too much, but enough to give you a mixture for coating the kebabs. Stir until the mix is dissolved.

  • Dip the chicken and roll it around in the Teriyaki mix, then pop it in the fridge for half an hour to marinate.

  • Slip your chicken onto the kebab sticks, and lay on foil prepared flat baking trays.

  • Cook at 160C for 20 minutes, or until your chicken is thoroughly cooked. Add your Camembert to the oven at the same time, following the instructions it comes with.