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Teriyaki Grilled Chicken Kabobs |
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Serves: 4 Print this RecipePrep Time: 30 minutes (ready in 2 hours 30 minutes) - Yield: 4 kabobs MARINADE 2 tablespoons brown sugar 3 tablespoons soy sauce 2 tablespoons dry sherry 1 tablespoon oil 1/4 teaspoon ginger 1/8 teaspoon garlic powder KABOBS 8 boneless skinless chicken thighs 1 large red bell pepper, cut into 8 pieces 1 medium zucchini, cut into 8 pieces 8 (1 to 2-inch) chunks fresh pineapples or 8 canned pineapple chunks 1. GRILL DIRECTIONS: In 12x8-inch (2-quart) baking dish or resealable food storage plastic bag, combine all marinade ingredients; mix well. Cut chicken thighs in half; add to marinade. Cover dish or seal bag. Refrigerate at least 2 hours to marinate, turning chicken once. 2. Heat grill. Remove chicken from marinade; reserve marinade. Alternately thread chicken, bell pepper, zucchini and pineapple onto four 12-inch metal skewers. 3. When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 15 to 20 minutes or until chicken is no longer pink, turning often and brushing frequently with reserved marinade. Discard any remaining marinade. TIP: To broil kabobs, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning often and brushing frequently with reserved marinade. Nutrition Information Per Serving: Serving Size: 1 Kabob * Calories: 280 * Calories from Fat: 120 * % Daily Value: Total Fat: 13 g 20% * Saturated Fat: 3 g 15% * Cholesterol: 100 mg 33% * Sodium: 300 mg 13% * Total Carbohydrate: 12 g 4% * Dietary Fiber: 2 g 8% * Sugars: 8 g * Protein: 29 g * Vitamin A: 35% * Vitamin C: 70% * Calcium: 4% * Iron: 10% * Dietary Exchanges: 1/2 Fruit, 1 Vegetable, 4 Lean Meat or 1/2 Carbohydrate, 1 Vegetable, 4 Lean Meat This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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