| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Bbq/grill, Poultry | 4 | Servings | |
INGREDIENTS
| 1/3 | c | Lemon juice |
| 1/4 | c | Butter; melted |
| 1/4 | c | Soy sauce |
| 2 | tb | Firmly packed brown sugar |
| 1/2 | ts | Ground ginger |
| 1/4 | ts | Pepper |
| 3 | tb | Ketchup |
| 1 | ts | Finely chopped fresh garlic |
| 1 | lb | Boneless skinless chicken breasts; cut in 1" pieces |
| 8 | 1-inch pineapple chunks | |
| 8 | Cherry tomatoes | |
| 1 | sm | Green pepper cut into 8 pieces |
| 1 | sm | Zucchini; cut in 8 pieces |
INSTRUCTIONS
MARINADE CHICKEN KABOBS 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
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