Teriyaki Chicken Kabob (Debbie Spector)

1lb Chicken cut in wide strips, to spear1-2 cups Yoshida's Teriyaki marinadeVegetables, cut in large piece to spear(zucchini, bell peppers, onions, mushrooms, tomatoes, ect)1 package of wooden skewers1 large Ziploc bagPour marinade in Ziploc bag, place in chicken, marinade for an hour or moreskewer veggie and chicken on stick in alternating pattern.Grill until chicken is thoroughly cooked. If using the thigh (dark) meat, you may want to precook half way, then place on the skewer with veggies and finish on the grill. Serve over rice and enjoy!