| 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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