Grilled Chicken Kabobs With Vegetables Recipes

Steps:

• In a large bowl, combine chicken and vegetables. Drizzle with 1/3 cup dressing and toss to coat. Alternately thread chicken and vegetables onto 4 metal or soaked wooden skewers., Grill kabobs, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, 8-10 minutes, turning occasionally and basting with remaining dressing during the last 3 minutes.

Steps:

• Spray cold grate of gas grill with cooking spray. Preheat to medium-high heat. Meanwhile, combine teriyaki sauce and soy sauce in small bowl.
• Thread pieces of chicken and vegetables on each skewer. Grill 5 minutes; turn over and brush with sauce mixture. Grill 5 minutes more or until chicken is no longer pink in center and vegetables are tender. Turn again and brush second side with remaining sauce; grill until sauce is hot, being careful not to burn.
• Heat rice according to package directions. Serve kabobs with rice.

Steps:

• In blender jar, combine all ingredients for the marinade except for sesame seeds.
• Blend completely, stir in sesame seeds.
• Reserve 1 cup of marinade and pour remainder over the chicken, cover and refrigerate 8 to 24 hours.
• About 1 hour before cooking, place cut vegetables in a glass bowl and pour ½ cup of the reserved marinade over them.
• Allow vegetables to stand at room temperature for approximately 45 minutes.
• While vegetables marinade, bring the chicken stock for the rice to a boil along with 1 Tbsp of the sage.
• When stock boils add the brown rice, stir, cover and cook for 45 to 50 minutes.
• Warm sesame oil in small skillet, add sesame seeds and toast until lightly browned and fragrant; set aside.
• Thread the chicken and vegetables onto 4 skewers alternating the chicken and vegetables.
• Grill kabobs 20 to 25 minutes over medium heat or until chicken is thoroughly cooked and vegetables are crisp tender.
• Baste frequently with remaining marinade.
• When rice has finished cooking, stir in remaining 2 Tbsp of sage and toasted sesame seeds.
• Serve the chicken kabobs over the rice.
• The cook time does not include the marinade time for the meat.

Steps:

• In a resealable plastic bag, combine the mustard and Worcestershire sauce and water, soy sauce and oil; remove 1/3 cup and set aside for basting. Cut chicken into 1-1/2-in. pieces; add to bag. Seal and refrigerate for 1-1/2 to 2 hours. Drain, discarding marinade. , Thread chicken and vegetables alternately on skewers. Baste with reserved marinade. Grill over hot heat for 10 minutes. Turn and baste. Cook 10 minutes more or until chicken juices run clear.

Steps:

• Put chicken breasts (or cubes if making kabobs) in a zip bag with 1/4 cup of Gourmet Sauce; shake bag to coat chicken.
• Marinate 30 minutes in refrigerator.
• [Preparevegetables while chicken marinates.
• ].
• Grill or broil chicken for 8-10 minutes on each side or until juices run clear.
• Baste chicken using 1/2 cup sauce during grilling.
• Remove chicken from grill and keep warm.
• Place vegetables in a grill basket or on a broiler pan and grill or broil for 10-12 minutes until vegetables are tender-crisp.
• Heat remaining 1/2 cup sauce in a small saucepan.
• Slice chicken into strips and toss together with grilled vegetables and heated sauce.
• Alternate kabob method: While chicken is marinating, thread red pepper, mushroom halves, and zucchini cubes on soaked skewers.
• Thread marinated chicken cubes on skewers.
• Grill skewers until vegetables are tender crisp (15-20 minutes) and chicken is cooked (about 20 minutes).
• Baste the skewers during grilling.