Instructions

In the Kitchen

• Dice the chicken thighs and mince the garlic.
• Place the chicken in a zipper bag with 1/2 cup of teriyaki sauce. Let marinate for at least 1 hour.
• Place the cleaned shrimp in a separate bowl with 2 tbsp of teriyaki sauce. Let marinate for 15-30 minutes before cooking.

At the Barbecue (Weber SLATE)

• Preheat the Weber Slate by setting the burners to medium-low and allow 10-15 minutes for even heating.
• As the Weber Slate heats, slice the peppers, mushrooms, and onion.
• Lightly oil the cooking surface.
• Add all the sliced vegetables to one side of the Weber Slate.
• Add the marinated chicken to the other side and stir both occasionally. Season with salt and pepper to taste.
• When the chicken is about halfway cooked, move it to the side and add the shrimp to the flat top.
• Stir the shrimp frequently and cook for 2-3 minutes per side, until they turn pink and opaque.
• Once the vegetables start to become tender, mix everything together (chicken, shrimp, and vegetables) and top with 1/2 cup of teriyaki sauce.
• Continue cooking until the chicken reaches an internal temperature of 75°C (165°F) and the shrimp is fully cooked.
• Remove from the Weber Slate and garnish with sesame seeds, green onions, and the remaining teriyaki sauce, if desired.

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