Photo Credit: JoshBousel on Flickr.com
Chicken Kebobs are great served year-round, but what an awesome way to jazz up a simple 4th of July BBQ! Take this simple recipe and make it the centerpiece of your festivities this year!
Ingredients:
4 chicken breasts from Chicken Sandwiches
2 red bell peppers
2 green bell peppers
1 red onion
8 mushrooms
16 chunks pineapple
Teriyaki Sauce/Marinade
¾ cup low-sodium soy sauce
¼ cup vegetable oil
4 cloves garlic, minced
3 Tbl honey
Directions:
- Thaw chicken breasts in refrigerator.
- In a small bowl, combine ingredients for the sauce/marinade.
- Slice each chicken breast into 6 to 8 chunks.
- Marinate chicken breast pieces for 20 minutes in the marinade. Soak wooden skewers in water for 30 minutes.
- Slice bell peppers and onions into 1” squares.
- Assemble chicken, vegetables and pineapple on skewers putting 3 to 4 pieces of chicken on each skewer with vegetables and pineapple in between. Brush generously with teriyaki sauce/marinade.
- Put kebabs on grill at low heat. If kebobs start to burn, transfer to upper rack. Baste kebobs with sauce/marinade throughout.
- Grill until veggies are tender.
Makes 8 kebobs.
Serving size of 1 kebob serves 8.
Find this recipe and more at www.jennycraig.com.
