Grilled Chicken Kabobs
Grilled chicken recipe with vegetables on skewers is brushed with an Asian sauce and served with jasmine rice for a quick main dish
30
Prep Time
30
Total Time
4
Servings
8
Ingredients
decoration

Ingredients

  • PAM® Grilling Spray
  • 1/2 cup La Choy® Teriyaki Stir Fry Sauce-Marinade
  • 2 tablespoons La Choy® Soy Sauce
  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 medium zucchini, halved lengthwise, cut into 1/2-inch-thick slices
  • 1 cup cherry tomatoes
  • 1/2 medium red onion, cut into 1-inch pieces
  • 8 bamboo skewers (6-inch)
  • 2 pkgs (8.5 oz each) fully cooked jasmine rice

Directions

  1. Spray cold grate of gas grill with grilling spray. Preheat to medium-high heat. Meanwhile, combine teriyaki sauce and soy sauce in small bowl.
  2. Thread pieces of chicken and vegetables on each skewer. Grill 5 minutes; turn over and brush with some sauce mixture. Grill 5 minutes more or until chicken is no longer pink in centers and vegetables are tender. Turn again and brush second side with remaining sauce; grill until sauce is hot, being careful not to burn. Discard any remaining sauce.
  3. Heat rice according to package directions. Serve kabobs with rice.
cooks tips decoration

Cook's Tips

  • Soak bamboo skewers in water at least 30 minutes before using. For easy clean-up, cover grill cooking grate with a sheet of aluminum foil sprayed with PAM® Grilling Spray.

Nutrition Facts

Serving Size4 servings (2 skewers with 3/4 cup rice each)
Calories396

View Complete Nutrition Information

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Grilled Chicken Kabobs

Grilled chicken recipe with vegetables on skewers is brushed with an Asian sauce and served with jasmine rice for a quick main dish
30
Prep Time
30
Total Time
4
Servings
8
Ingredients
starstarstarstarstar

Ingredients

  • PAM® Grilling Spray
  • 1/2 cup La Choy® Teriyaki Stir Fry Sauce-Marinade
  • 2 tablespoons La Choy® Soy Sauce
  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 medium zucchini, halved lengthwise, cut into 1/2-inch-thick slices
  • 1 cup cherry tomatoes
  • 1/2 medium red onion, cut into 1-inch pieces
  • 8 bamboo skewers (6-inch)
  • 2 pkgs (8.5 oz each) fully cooked jasmine rice

Directions

  1. Spray cold grate of gas grill with grilling spray. Preheat to medium-high heat. Meanwhile, combine teriyaki sauce and soy sauce in small bowl.
  2. Thread pieces of chicken and vegetables on each skewer. Grill 5 minutes; turn over and brush with some sauce mixture. Grill 5 minutes more or until chicken is no longer pink in centers and vegetables are tender. Turn again and brush second side with remaining sauce; grill until sauce is hot, being careful not to burn. Discard any remaining sauce.
  3. Heat rice according to package directions. Serve kabobs with rice.

Cook's Tips

  • Soak bamboo skewers in water at least 30 minutes before using. For easy clean-up, cover grill cooking grate with a sheet of aluminum foil sprayed with PAM® Grilling Spray.
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