Oriental Chicken And Red Bell Pepper Kabobs Recipes
ASIAN CHICKEN KABOBS
Quick-cooking kabobs-like these teriyaki-glazed chicken skewers-are a great dinner choice when time is tight.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat gas or charcoal grill. On 4 (12-inch) skewers, alternately thread chicken and vegetables.
- Place skewers on grill over medium heat. Cover grill; cook 10 to 11 minutes, turning occasionally, until chicken is no longer pink in center and vegetables are done as desired. During last 2 to 3 minutes of cooking time, brush kabobs generously with teriyaki glaze and turn frequently. Sprinkle with cilantro. Garnish with lime wedges.
Nutrition Facts : Calories 180, Carbohydrate 10 g, Cholesterol 65 mg, Fat 1/2, Fiber 1 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1440 mg, Sugar 5 g, TransFat 0 g
TERIYAKI CHICKEN, PINEAPPLE AND RED PEPPER KABOBS
Fire up the grill for these sweet and savory island-inspired teriyaki chicken kabobs. For full flavor, marinate the chicken for at least 30 minutes before threading it on skewers with pineapple chunks and red peppers.
Provided by By Sarah Caron
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Soak bamboo skewers in water to cover for 30 minutes. Meanwhile, cut chicken into 1-inch pieces; place in resealable food-storage plastic bag or container. Add teriyaki sauce; seal bag and shake gently to mix. Refrigerate at least 30 minutes to marinate.
- Heat gas or charcoal grill. Drain chicken, discarding marinade. Thread chicken, pineapple chunks and red pepper pieces onto bamboo skewers in whatever order you wish, dividing evenly among skewers.
- Place kabobs on grill over medium heat. Cover grill; cook 4 to 5 minutes on each side or until chicken is no longer pink in center. Serve immediately.
Nutrition Facts : Calories 150, Carbohydrate 10 g, Cholesterol 50 mg, Fiber 1 g, Protein 25 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 9 g, TransFat 0 g
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