Teriyaki Chicken Kabobs

By ghudsontx

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

Ingredients

• 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)

Details

Servings 1
Preparation time 20mins
Cooking time 40mins
Adapted from food.com

Preparation

Step 1

1 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. 2 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. 3 To assemble kabobs, alternately thread chicken, pineapple, tomatoes, green pepper and zucchini onto skewers. 4 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).