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Grilled Chicken Kabobs

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Submitted by suzette

Grilled chicken kabobs marinated in soy, mustard, and Worcestershire, then skewered with zucchini, peppers, onion, and mushrooms. Simple backyard dinner with big flavor.

YIELD

4 servings

PREP

2 hrs

COOK

20 min

READY

2 hrs

These chicken kabobs earn their smoky flavor from a clever marinade combo: soy sauce for deep savory notes, Worcestershire for that meaty tang, and prepared mustard for a gentle bite that keeps the chicken from tasting one-note. Setting aside ⅓ cup of the mixture before the raw chicken goes in is the key move. That reserved portion becomes the basting sauce, so you get layered flavor without the food-safety risk of brushing with used marinade.

90 minutes to 2 hours in the fridge gives the soy and mustard enough time to penetrate the breast meat. Longer and the salt pulls too much moisture out. Alternate chicken with zucchini, onion wedges, green pepper, and whole mushrooms so everything cooks in about the same time.

Pro Tips

  • Soak wooden skewers in water for at least 30 minutes before threading, or use metal ones, to prevent burning.
  • Cut the chicken into true 1 ½ inch cubes. Smaller pieces overcook before the vegetables soften.
  • Blanch the onion wedges for 60 seconds in boiling water if you like them more tender. Raw onion can still crunch after 20 minutes on the grill.
  • Chicken is done when juices run clear and the internal temperature hits 165°F (74°C).
  • Let the kabobs rest for 5 minutes off the grill before serving so juices redistribute.

Variations

  • Swap the soy-mustard marinade for a lemon-herb version with olive oil, garlic, oregano, and lemon juice.
  • Use thighs instead of breasts for juicier, more forgiving meat on the grill.
  • Add pineapple chunks and red pepper for a teriyaki-style kabob.

Ingredients

2 10
TEASPOONS ML PREPARED MUSTARD
ground
1 15
TABLESPOON ML WORCESTERSHIRE SAUCE
½ 118
CUP ML WATER
1 15
TABLESPOON ML VEGETABLE OIL
4 4
2 2
MEDIUM MEDIUM ZUCCHINIS
cut into 1 1/2 inch slices
1 1
MEDIUM MEDIUM ONION
cut in wedges
1 1
MEDIUM MEDIUM GREEN BELL PEPPER
cut into chunks
12 12
EACH MUSHROOMS

Directions

In a resealable plastic bag, combine the mustard and Worcestershire sauce.

Add water, soy sauce and oil; remove ⅓ cup and set aside for basting.

Cut chicken into 1½ inch pieces; add to bag.

Seal and refrigerate for 1½ to 2 hours.

Drain, discarding marinade.

Thread chicken and vegetables alternately on skewers.

Baste with reserved marinade.

Grill over hot coals for 10 minutes.

Turn and baste.

Cook 10 minutes more or until chicken juices run clear.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 367g (12.9 oz)
Amount per Serving
Calories 233 26% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 1947mg 81%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 12%
Sugars g
Protein 64g
Vitamin A 7% Vitamin C 74%
Calcium 5% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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