1lbBoneless, skinless chicken breasts cut into 24 (1-1/2 to 2-inch) pieces.
8mediumScallions, white and light-green parts only
Instructions
In a medium bowl, whisk teriyaki sauce and sesame oil. Add chicken and toss to coat. Marinate at room temperature for 30 minutes.
Off heat, coat the grill rack or grill pan with nonstick spray. Preheat the gas grill, charcoal grill, or grill pan to medium-high.
Remove the chicken from the marinade and pour the marinade into a small saucepan. Bring to a boil and cook marinade until syrupy, 2 to 3 minutes. Cut white and light-green parts from each scallion into 2 pieces (approximately 1-1/2 to 2 inches long). Using 8 (6-inch) skewers, alternately thread 3 chicken pieces and 2 scallion pieces on each skewer.
Coat skewers with nonstick spray. Grill skewers until chicken is lightly charred and cooked through (165ºF, using a meat thermometer). Approximately 3 to 4 minutes per side. Brush skewers with reduced marinade.