Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Cut chicken into 1/2-inch-wide strips. Combine teriyaki sauce and next 5 ingredients in a heavy-duty, zip-top plastic bag. Add chicken strips and green onions; seal bag, and shake until well coated. Marinate in refrigerator 3 hours, turning bag occasionally.
Soak 16 (6-inch) bamboo skewers in water 30 minutes; set aside.
Remove chicken and green onions from marinade; discard marinade. Thread chicken and green onions alternately onto soaked skewers. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place skewers on rack; grill, covered, 1 to 2 minutes on each side or until done. Serve with Papaya Salsa.
Oxmoor House Cooking Light Collection
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.