Mr Yoshidas Grilled Chicken And Vegetables Recipes

GRILLED CHICKEN AND VEGETABLES

Grilled Chicken and Vegetables image

A recipe from my Mr. Yoshida's Fine Sauces Cookbook which I haven't tried yet. Cut chicken into 1-inch cubes to make kabobs. I'd serve this with rice. Cooking time includes 30 minutes refrigeration time.

Provided by HouseDragon

Categories Chicken Breast

Time 1h10m

Yield 5 serving(s)

Number Of Ingredients 6

Ingredients

1 lb boneless skinless chicken breast
1 1/4 cups Yoshida gourmet sauce
1 medium red pepper, cut into 2 inch squares (1-inch for kabobs)
8 medium mushrooms, halved
1 medium zucchini, sliced in half lengthwise and cut into 1 inch pieces (approximately 2 cups)
15 wooden skewers, soaked in water 15 minutes (optional)

Steps:

Put chicken breasts (or cubes if making kabobs) in a zip bag with 1/4 cup of Gourmet Sauce; shake bag to coat chicken.
Marinate 30 minutes in refrigerator.
[Preparevegetables while chicken marinates.
].
Grill or broil chicken for 8-10 minutes on each side or until juices run clear.
Baste chicken using 1/2 cup sauce during grilling.
Remove chicken from grill and keep warm.
Place vegetables in a grill basket or on a broiler pan and grill or broil for 10-12 minutes until vegetables are tender-crisp.
Heat remaining 1/2 cup sauce in a small saucepan.
Slice chicken into strips and toss together with grilled vegetables and heated sauce.
Alternate kabob method: While chicken is marinating, thread red pepper, mushroom halves, and zucchini cubes on soaked skewers.
Thread marinated chicken cubes on skewers.
Grill skewers until vegetables are tender crisp (15-20 minutes) and chicken is cooked (about 20 minutes).
Baste the skewers during grilling.

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