TERIYAKI CHICKEN KABOBS

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Teriyaki Chicken Kabobs image

Chicken is marinaded in a sweet light glaze to create this grilled kabob recipe. Another recipe from Land O Lakes website.

Provided by diner524

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1/3 cup lemon juice
1/4 cup butter, melted
1/4 cup soy sauce
2 tablespoons brown sugar, firmly packed
1/2 teaspoon ground ginger
1/4 teaspoon pepper
3 tablespoons ketchup
1 teaspoon garlic, finely chopped
1 lb boneless skinless chicken breast, cut into about 32 (1-inch)
8 pineapple chunks (1-inch)
8 cherry tomatoes
1 green bell pepper, cut into 8 (1-inch)
1 zucchini, cut into 8 (1-inch)

Steps:

  • Combine 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.
  • 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.
  • To assemble kabobs, alternately thread chicken, pineapple, tomatoes, green pepper and zucchini onto skewers.
  • Place 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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