Teriyaki Chicken Kabobs

Name: Teriyaki Chicken Kabobs
Prep time: 30 min
Total time: 3 h 45 min
Yield: 4 servings
Ingredients: Marinade; 1/3 cup lemon juice; 1/4 cup Land O Lakes® Butter melted; 1/4 cup soy sauce; 2 tablespoons firmly packed brown sugar; 1/2 teaspoon ground ginger; 1/4 teaspoon pepper; 3 tablespoons ketchup; 1 teaspoon finely chopped fresh garlic; Chicken; 1 pound boneless skinless chicken breasts, cut into about 32 (1-inch) pieces; Kabobs; 8 (1-inch) pineapple chunks; 8 cherry tomatoes; 1 small green bell pepper, cut into 8 (1-inch) pieces; 1 small zucchini, cut into 8 (1-inch) pieces

Chicken breasts are marinated in a sweet, light glaze to create this grilled chicken kabob recipe.

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30 min

Prep Time

03 hrs 45 min

Total Time

servings

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Ingredients

Marinade

¹/₃ cup lemon juice

¹/₄ cup Land O Lakes® Butter, melted

¹/₄ cup soy sauce

2 tablespoons firmly packed brown sugar

¹/₂ teaspoon ground ginger

¹/₄ teaspoon pepper

3 tablespoons ketchup

1 teaspoon finely chopped fresh garlic

Chicken

1 pound boneless skinless chicken breasts, cut into about 32 (1-inch) pieces

Kabobs

8 (1-inch) pineapple chunks

8 cherry tomatoes

1 small green bell pepper, cut into 8 (1-inch) pieces

1 small zucchini, cut into 8 (1-inch) pieces

How to make

STEP 1

Combine all marinade ingredients in large resealable plastic food bag. Reserve 2 tablespoons marinade; set aside.
STEP 2

Add chicken pieces to bag; tightly seal bag. Turn bag several times to coat chicken well. Place into 13x9-inch pan. Refrigerate, turning occasionally, at least 3 hours or overnight.
STEP 3

Heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Remove chicken from marinade with slotted spoon; discard marinade.
STEP 4

Thread chicken, pineapple, tomatoes, green pepper and zucchini onto skewers.
STEP 5

Place kabobs onto grill. Grill, turning and brushing occasionally with reserved marinade, 15-20 minutes or until internal temperature of chicken reaches at least 165°F and is cooked through.