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Thai Chicken Kabobs Recipe
|Canned no salt added chicken broth||2⁄3 Cup (10.67 tbs) (Undiluted)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Low sodium soy sauce||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Dried crushed red pepper||2 Teaspoon|
|Curry powder||2 Teaspoon|
|Skinless boneless chicken breasts||1 Pound, cut into 1 1/2-inch pieces|
|Zucchini||2 Medium, cut into 1 1/4-inch pieces|
|Yellow squash||2 Medium, cut into 1 1/4-inch pieces|
|Sweet red peppers||2 Medium, seeded and cut into 1 1/4-inch pieces|
|Vegetable cooking spray||1|
|Cooked long grain rice||4 Cup (64 tbs) (Cooked Without Salt Or Fat)|
Serving size: Complete recipe
Calories 2075 Calories from Fat 142
% Daily Value*
Total Fat 22 g34%
Saturated Fat 3.7 g18.7%
Trans Fat 0.1 g
Cholesterol 263.1 mg
Sodium 1093.2 mg45.5%
Total Carbohydrates 319 g106.3%
Dietary Fiber 51.2 g204.9%
Sugars 126.9 g
Protein 165 g330.8%
Vitamin A 177.6% Vitamin C 671.4%
Calcium 22.7% Iron 49.7%
*Based on a 2000 Calorie diet
Add chicken; seal bag, and shake until chicken is well coated.
Marinate chicken in refrigerator 8 hours, turning bag occasionally.
Remove chicken from marinade, reserving marinade.
Place marinade in a small saucepan; bring to a boil.
Remove from heat, and set aside.
Thread chicken evenly onto 4 (12-inch) skewers.
Thread zucchini, squash, and sweet red pepper alternately onto 4 additional 12-inch skewers.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°).
Place vegetable skewers on rack; grill, covered, 5 minutes, turning and basting with reserved marinade.
Place chicken skewers on rack; grill chicken and vegetables, covered, 5 additional minutes or until vegetables are tender and chicken is done, turning and basting often with marinade.
Remove vegetables and chicken from skewers.
To serve, place 1 cup rice on each plate; top evenly with vegetables and chicken.