Teriyaki Chicken Kabobs
Teriyaki Chicken Kabobs
Chicken breasts are marinated in a sweet, light glaze to create this grilled chicken kabob recipe.
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30 min
Prep Time
03 hrs 45 min
Total Time
4
servings Ingredients
Marinade
13 cup lemon juice
14 cup Land O Lakes® Butter, melted
14 cup soy sauce
2 tablespoons firmly packed brown sugar
12 teaspoon ground ginger
14 teaspoon pepper
3 tablespoons ketchup
1 teaspoon finely chopped fresh garlic
Chicken
1 pound boneless skinless chicken breasts, cut into about 32 (1-inch) pieces
Kabobs
8 (1-inch) pineapple chunks
8 cherry tomatoes
1 small green bell pepper, cut into 8 (1-inch) pieces
1 small zucchini, cut into 8 (1-inch) pieces
How to make
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STEP 1
Combine all marinade ingredients in large resealable plastic food bag. Reserve 2 tablespoons marinade; set aside.
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STEP 2
Add chicken pieces to bag; tightly seal bag. Turn bag several times to coat chicken well. Place into 13x9-inch pan. Refrigerate, turning occasionally, at least 3 hours or overnight.
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STEP 3
Heat 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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STEP 4
Thread chicken, pineapple, tomatoes, green pepper and zucchini onto skewers.
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STEP 5
Place kabobs onto grill. Grill, turning and brushing occasionally with reserved marinade, 15-20 minutes or until internal temperature of chicken reaches at least 165°F and is cooked through.
240 Calories
9 Fat (g)
80 Cholesterol (mg)
720 Sodium (mg)
15 Carbohydrates (g)
1 Dietary Fiber
26 Protein (g)
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