Chicken breasts are marinated in a sweet, light glaze to create this grilled chicken kabob recipe.
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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
1 pound boneless skinless chicken breasts, cut into about 32 (1-inch) pieces
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
Combine all marinade ingredients in large resealable plastic food bag. Reserve 2 tablespoons marinade; set aside.
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.
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.
Thread chicken, pineapple, tomatoes, green pepper and zucchini onto skewers.
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.
Explore reviews fromour online community
This is the best recipe. It is so yummy. Everyone that's tried teriyaki chicken kabobs likes it as well.
I use chicken tenderloins when I make this and skip the kabob part. My family LOVES them! Letting them marinate overnight - if you can - is definately the best way to go. YUMMY!!