Chicken Kabobs are the exact thing you should throw on the grill this week. The chicken kabob marinade we use will make you fall in love.
Servings: 6 kabobs
- 1 pound boneless skinless chicken breasts cut in pieces
- 1 medium zucchini sliced
- 1 red onion diced large
- 1 red bell pepper diced large
- 1 orange bell pepper diced large
- 1/3 cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoon brown sugar
- 1/4 cup soy sauce
- 2 tablespoons balsamic vinegar
- 2 cloves garlic
- 1/2 teaspoon black pepper
Cut the chicken into 1 inch cubes.
In a reusable container, whisk together the ingredients for the chicken marinade. Add the cut up chicken and stir to combine. Refrigerate, covered, for 2 to 24 hours.
When ready to grill the kabobs, preheat the grill to medium heat.
Cut up the vegetables. Put the kabobs together by spearing the vegetables and the chicken cubes in alternating order to make 6 chicken kabobs.
Place the kabobs on the grill and grill for 5 to 6 minutes. Then flip them using tongs and grill for 5 to 6 more minutues or until the largest piece of chicken registers 165 degrees on an instant read thermometer. Be careful not to test the chicken too close to the metal skewer as it will falsely show a higher temperature.
Remove from the grill and enjoy.
Serving: 1kabob | Calories: 170kcal | Carbohydrates: 10g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 47mg | Sodium: 288mg | Potassium: 273mg | Fiber: 2g | Sugar: 7g