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Grilled Chicken Kabobs

Here's a fun, quick, and easy way to eat your veggies! This great summer recipe was given to me by a friend years ago who found it in a cookbook. What is great about this recipe is that you can put any vegetables you want on the skewers and the marinade cannot be easier and healthier. You can marinate overnight to have a more intense flavor. Enjoy!!!

Posted on November 2, 2009

IngredientsGrilled Chicken Kabobs

1/3 cup chili sauce

2 tbsp lemon juice

1 tsp grated lemon peel

1 tbsp sugar

2 bay leaves

1 lb chicken breast cut into 1 inch cubes

2 medium zucchini, cut into 1/2 inch cubes

1 small bell peppers, any color, cut into the same size as zucchini

1 small onions, quartered

8 medium fresh white mushrooms

8 cherry tomatoes

Canola Oil 


1. Combine the chili sauce, lemon juice, grated lemon peel, sugar and bay leaves, mix very well. Pour 1/4 cup marinade in a resealable plastic bag, add the chicken. Seal the bag and turn to coat well. Refrigerate for at least 2 hours or overnight. Refrigerate the remaining marinade.

2. On any kind of skewers, alternatively thread chicken and vegetables. Brush with oil. Grill for 3-4 min on each side or until juice run clear, basting with the remaining marinade.




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