Ready in 2 hours
This Recipe comes from Cooking Light Magazine. Easy and delicious. Try marinating the veggies for at least 15 minutes before skewering and grilling. Serve with white rice if you like.
"This is so simple and packed with flavor. I marinate longer for extra flavor, but even just 15 minutes is great!"- ldlevine7
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1. Combine first 3 ingredients in a large bowl; add chicken to bowl, and toss to coat. Let stand 15 minutes, turning occasionally.
2. Prepare grill
3. Remove chicken from bowl, reserving marinade. Place marinade in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 5 minutes). Thread chicken and bell peppers on 8 (12 inch) bamboo skewers. Bruch skewers with marinade. Plake skewers on grill rack coated with cooking spray. Grill 4 minutes on each side or until done, brushing occasionally with the remaining marinade. Remove from grill; sprinkle with sesame seeds. Serve with rice.
Yield: 4 servings
Serving Size - 2 skewers & 3/4 cup rice
Points = 9
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MissMaryJoy 1 month ago
StashChef 3 years agoExcellent recipe and very simple. I used bell pepper, onion and zucchini alongside the chicken on the skewers.
ldlevine7 3 years agoThis is so simple and packed with flavor. I marinate longer for extra flavor, but even just 15 minutes is great!
JennyB1708 5 years ago
JennyB1708 5 years ago[I posted this recipe.]