- Preheat the oven to 450°F. Line a large baking sheet with parchment paper.
- Cut the chicken into large pieces (about 2 inches long). Add to a large bowl. Pour the Takumi on top of the chicken and toss to combine. Cover the bowl with plastic wrap and place in the refrigerator to marinate for 30 minutes to 1 hour.
- Cut the broccoli into small florets, making sure to leave on some of the stem (this will help when adding the broccoli to the skewers). Peel the carrots and cut them into thick slices. Note: large, wide carrots will work best here as opposed long skinny ones. Peel the onion and cut into large slices.
- Add all the vegetables to a large bowl. Add the olive oil and garlic powder, plus salt and pepper to taste, and toss to combine. Set aside.
- Assemble the skewers. To each skewer, add a piece of chicken, followed by a vegetable, followed by chicken, and so on. You should have about 6-8 skewers.
- Place the skewers in an even layer on the lined baking sheet and bake in the preheated oven for 15 minutes, or until an internal temperature of 165°F is reached. Broil for 1-2 minutes, keeping an eye that nothing burns.
- Remove from the oven and let cool. Serve with extra Takumi to dip and garnish with fresh parsley.
Note: Metal skewers will help everything to cook evenly, and they can be reused. Be careful that they will be hot and sharp! If using wooden skewers, soak them in water before cooking so that they don’t burn.
Recipe created in partnership with Sammi Haber Brondo at @veggiesandchocolate.
