teriyaki chicken kabobs
(2 ratings)
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Chicken is marinaded in a sweet light glaze to create this grilled kabob recipe. A recipe from Land O Lakes website that I am posting for the Japan leg of the Quest.
(2 ratings)
yield
4 serving(s)
prep time
20 Min
cook time
20 Min
method
Grill
Ingredients For teriyaki chicken kabobs
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1⁄3 cup lemon juice
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1⁄4 cup butter, melted
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1⁄4 cup soy sauce
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2 tablespoons brown sugar, firmly packed
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1⁄2 teaspoon ground ginger
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1⁄4 teaspoon pepper
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3 tablespoons ketchup
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1 teaspoon garlic, finely chopped
- CHICKEN
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1 lb boneless skinless chicken breast, cut into about 32 (1-inch)
- KABOBS INGREDIENTS
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8 pineapple chunks (1-inch)
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8 cherry tomatoes
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1 green bell pepper, cut into 8 (1-inch)
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1 zucchini, cut into 8 (1-inch)
How To Make teriyaki chicken kabobs
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1Combine all marinade ingredients in large resealable plastic food bag. Reserve 2 tablespoons marinade; set aside. Add chicken pieces. Tightly seal bag. Turn bag several times to coat chicken well. Place in 13x9-inch pan. Refrigerate, turning occasionally, at least 3 hours or overnight.
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2Heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Remove chicken from marinade with slotted spoon; discard marinade.
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3To assemble kabobs, alternately thread chicken, pineapple, tomatoes, green pepper and zucchini onto skewers.
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4Place kabobs onto grill. Grill, turning and brushing occasionally with reserved marinade, until chicken reaches at least 170°F or until juices run clear when pierced with fork (15 to 20 minutes).
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