Thai Chicken Kabobs Recipe
Ingredients
| 2/3 cup canned no-salt-added chicken broth, undiluted | ||
| Firmly packed brown sugar | 1/4 Cup (16 tbs) | |
| 2 tablespoons low-sodium soy sauce | ||
| Lemon juice | 2 Tablespoon | |
| Crushed red pepper | 2 Teaspoon, dried | |
| Curry powder | 2 Teaspoon | |
| 1 pound skinned, boned chicken breasts, cut into 1 1/2-inch pieces | ||
| 2 medium zucchini, cut into 1 1/4-inch pieces | ||
| 2 medium-size yellow squash, cut into 1 1/4-inch pieces | ||
| 2 medium-size sweet red peppers, seeded and cut into 1 1/4-inch pieces | ||
| Vegetable cooking spray | ||
| Cooked | 4 Cup (16 tbs) | |
Directions
Combine first 6 ingredients in a large heavy-duty, zip-top plastic bag.
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.
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.
Chef
