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Chicken Kabobs

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Ingredients

Scale
  • 1 pound boneless skinless chicken breasts (cut in bite-sized pieces (453.6 grams))
  • 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 ((66.7 grams or 78.9 ml))
  • 1/4 cup soy sauce ((63.8 grams or 59.1 ml))
  • 2 tablespoons lemon juice
  • 2 tablespoon brown sugar
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic
  • 1/2 teaspoon black pepper

Instructions

  1. Cut the chicken into bite-sized cubes.
  2. In a reusable container, whisk together the ingredients for the chicken marinade. Add the cut up chicken and stir to combine. Refrigerate, covered, for 30 minutes to 24 hours.
  3. After the chicken has marinated, preheat the grill to medium heat.
  4. Put the kabobs together by spearing the vegetables and the chicken cubes on the metal kabobs in alternating order to make 6 chicken kabobs. I like to spear two vegetables (onion and red bell pepper) then a piece of chicken, then two more vegetables (yellow bell pepper and zucchini), then another piece of chicken and repeat. Each kabob will take roughly five pieces of chicken.
  5. Place the kabobs on the grill and grill for 5 to 6 minutes. Then flip them to the opposite side using tongs and grill for 5 to 6 more minutes or until the largest piece of chicken registers 165 degrees Fahrenheit 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.
  6. Remove from the grill. If using metal skewers, allow to cool for a minute or two before handling. Enjoy!

Find it online: https://www.rapidrecipes.blog/chicken-kabobs-recipe/