Kid-Friendly California Chicken & Veggie Skewers

In a large bowl, whisk together the soy sauce (or tamari), honey (or maple syrup), olive oil, minced garlic, ground ginger, and sesame oil until well combined.

Add the cubed chicken thighs, red and yellow bell peppers, zucchini, and red onion to the bowl. Toss gently to ensure all pieces are evenly coated with the marinade.

Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to meld. For a quicker meal, you can marinate for just 15 minutes at room temperature.

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Metal skewers do not require soaking.

Thread the marinated chicken and vegetable pieces onto the skewers, alternating between chicken and vegetables. Try to pack them relatively snugly but without crushing them.

Preheat your grill to medium-high heat (approximately 400°F/200°C).

Lightly oil the grill grates to prevent sticking.

Place the skewers on the preheated grill. Cook for 12-15 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender-crisp and slightly charred. The internal temperature of the chicken should reach 165°F (74°C).

Use a food thermometer to ensure the chicken has reached a safe internal temperature.

Remove skewers from the grill and let them rest for a minute or two.

If desired, sprinkle with toasted sesame seeds and chopped fresh parsley.

Serve hot, accompanied by a simple side like rice or a mild salad.