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Recipes  |
Chicken Teriyaki Kabobs
1 pound boneless skinless chicken breasts, cut into 1-inch pieces 1/4 cup melted butter 1/3 cup lemon juice 2 tablespoons firmly packed brown sugar 3 tablespoons ketchup 1/4 cup soy sauce 1/4 teaspoon Ground Black Pepper Coarse Grind 1 1/4 teaspoon minced garlic 1/2 teaspoon Ginger Powder 1 pinch of Chinese Five Spice 16 cherry tomatoes 16 1 inch pineapple chunks 2 green bell peppers cut into 16 1 inch pieces 2 zucchini cut into 16 1 inch pieces Directions: 1. Add all ingredients from butter to Chinese Five Spice in a sealable plastic bag 2. Remove 2 tablespoons of the marinade and set aside 3. Add chicken pieces to bag, seal bag and turn a few times to coat 4. Place bag into the refrigerator for at least 4 hours and turn bag several times 5. Set grill to medium 6. Remove chicken from bag and discard the bagged marinade 7. Thread chicken, pineapple, tomatoes, green peppers and zucchini onto skewers – if there are any leftover vegetables place them in foil and grill along with the skewers 8. Place kabobs on the grill turn and brush occasionally with the reserved marinade for 20 minutes or until chicken is no longer pink Serves: 4-6 |
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