TERIYAKI CHICKEN KABOBS
Steps:
- 1.Place chicken in large resealable plastic bag or glass dish. Add ½ cup of the marinade; turn to coat well.
- 2.Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Alternately thread chicken, vegetables and pineapple onto 8 skewers.
- 3.Grill kabobs over medium heat 10 to 15 minutes or until chicken is cooked through and vegetables are tender, turning occasionally and brushing with remaining ¼ cup marinade.
PINEAPPLE TERIYAKI CHICKEN KABOBS
I found this on the back of a can of Dole brand Pineapple chunks. Thought it sounded good, tried it over the Memorial Day weekend. It turned out great.
Provided by litldarlin
Categories Chicken Breast
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Reserves 1/4 cup marinade.
- Combine reserved juice, 1/2 cup marinade and mustard.
- Pour into sealable plastic bag and add chicken and vegetables.
- Marinade in refrigerator 30 minutes.
- Remove chicken and veggies from bag and discard marinade.
- Thread all ingredients onto skewers.
- Grill or broil 10 minutes, turning and brushing with reserved marinade or until chicken is no longer pink.
- Discard remaining marinade.
TERIYAKI CHICKEN KABOBS
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
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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