Grilled Chicken Kabobs With Dipping Sauce Recipe - Cooking Index
Grilled Chicken Kabobs With Dipping Sauce Recipe - Cooking Index
| 1/4 cup | 59ml | Vegetable oil |
| 2 tablespoons | 30ml | White vinegar |
| 1 tablespoon | 15ml | Soy sauce |
| 1 lb | 454g / 16oz | Boneless skinless chicken breasts - cut in 1" |
| Cubes | ||
| 1 | Red or yellow bell pepper - cut in 1" squares (small) | |
| 2 | Plums - cut in 1" pieces | |
| Dipping Sauce | ||
| 1/4 cup | 59ml | Plum jam |
| 1 tablespoon | 15ml | White vinegar |
| 1/2 teaspoon | 2.5ml | Ground ginger |
Mix oil, vinegar and soy sauce in small glass plastic bowl. Stir in chicken until coated with marinade. Cover and refrigerate 1 hour. Remove chicken from marinade; reserve marinade.
Thread chicken, bell pepper and plum pieces alternately on each of six 12-inch metal skewers , leaving space between each piece. Cover and grill kabobs 4 to 6 inches from medium coals 10 to 15 minutes, turning and brushing 2 or 3 times with marinade, until chicken is no longer pink in center. Discard any remaining marinade.
Serve kabobs with Dipping Sauce. 6 servings. DIPPING SAUCE: Mix all ingredients.
To Broil: Set oven control to broil. Place kabobs on rack in broiler pan. Broil with tops 5 to 6 inches from heat 10 to 15 minutes, turning and brushing twice with marinade, until chicken is no longer pink in center.
Discard any remaining marinade.
Source:
MR. FOOD Grills it all in a snap!
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.