Teriyaki Chicken Kabobs

Category: Main Dish

Cuisine: Japanese

☆☆☆☆

1 review 
Ready in 45 minutes

Ingredients

1 sm Zucchini cut in 8 pieces

1/3 c Lemon juice

1/4 ts Pepper

1 sm Green pepper cut into 8 pieces

1/4 c Soy sauce

1 ts fresh garlic Finely chopped

1 lb Boneless skinless chicken

1/4 c Butter melted

8 1-inch pineapple chunks

3 tb Ketchup

8 Cherry tomatoes

2 tb Brown Sugar firmly packed

1/2 ts Ground ginger


Directions

In large resealable plastic food bag combine all marinade ingredients; 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. Prepare grill placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals. Meanwhile, with slotted spoon, remove chicken from marinade; reserve marinade. Assemble kabobs on metal skewers, alternately threading chicken, pineapple, tomatoes, green pepper, and zucchini. Brush kabobs with marinade. Place kabobs on grill over drip pan. Grill, turning and basting with marinade occasionally, until chicken is fork tender (15-20 minutes. Serve with wild rice if desired. Recipe by: New Chicken Posted to MC-Recipe Digest V1 #995 by L979 <L979@aol.com> on Jan 8, 1998

Reviews

☆☆☆☆

Made this the other nite for the family. They loved it but i prefer a different kind of teriyaki sauce.

larryedwards1966

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