Teriyaki Chicken Kabobs

Recipe Ingredients

		Marinade
1/3 cup	78ml	Lemon juice
1/4 cup	49g / 1.7oz	Butter - melted
1/4 cup	59ml	Soy sauce
2 tablespoons	30ml	Firmly packed brown sugar
1/2 teaspoon	2.5ml	Ground ginger
1/4 teaspoon	1.3ml	Pepper
3 tablespoons	45ml	Ketchup
1 teaspoon	5ml	Finely chopped fresh garlic
		Chicken
2 lbs	908g / 32oz	Chicken breasts - boneless skinless cut in 1-inch pieces
		Kabobs
8		Pineapple chunks
8		Cherry tomatoes
1		Green pepper cut into 8 pieces (small)
1		Zucchini - cut in 8 pieces (small)

Recipe Instructions

In large resealable plastic food bag combine all marinade ingredients; add chicken pieces. Tightly seal bag. Turn bag several times to coat chicken well. Place in 13x9 inch pan. Refrigerate, turning occasionally, at least 3 hours or overnight.

Prepare grill placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals.

Meanwhile, with slotted spoon, remove chicken from marinade; reserve marinade.

Assemble kabobs on metal skewers, alternately threading chicken, pineapple, tomatoes, green pepper, and zucchini. Brush kabobs with marinade.

Place kabobs on grill over drip pan.

Grill, turning and basting with marinade occasionally, until chicken is fork tender (15-20 minutes.

Serve with wild rice if desired.

Source:
New Chicken

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