Thai Chicken Kabobs Recipe


Difficulty LevelVery EasyHealth IndexHealthy++
MethodMain Ingredient


 Canned no salt added chicken broth2⁄3 Cup (10.67 tbs) (Undiluted)
 Firmly packed brown sugar1⁄4 Cup (4 tbs)
 Low sodium soy sauce2 Tablespoon
 Lemon juice2 Tablespoon
 Dried crushed red pepper2 Teaspoon
 Curry powder2 Teaspoon
 Skinless boneless chicken breasts1 Pound, cut into 1 1/2-inch pieces
 Zucchini2 Medium, cut into 1 1/4-inch pieces
 Yellow squash2 Medium, cut into 1 1/4-inch pieces
 Sweet red peppers2 Medium, seeded and cut into 1 1/4-inch pieces
 Vegetable cooking spray1
 Cooked long grain rice4 Cup (64 tbs) (Cooked Without Salt Or Fat)

Nutrition Facts

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


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.