Description
A customizable, family-friendly, easy weeknight dinner: chicken kabobs!
Ingredients
- 1 pound chicken breast or 2 large chicken breasts, cut 1-inch thick
- 1–2 medium red, yellow, or green bell peppers, cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch pieces
- Optional: 8 ounces baby bella mushrooms or other veggies of choice: zucchini, cherry tomatoes or ect
- Primal Kitchen’s No Soy-Teriyaki Marinade Sauce
Instructions
- Soak 6-8 bamboo skewers in warm water 10 minutes before using. You may also use metal skewers.
- Cut chicken breasts into 1-inch pieces.
- Wash and cut vegetables.
- Thread chicken and vegetable pieces (alternating) evenly onto skewers, leaving small spaces between pieces.
- Grill kabobs, covered, 8 to 10 minutes over medium heat. For medium rare, cook to 145°F internal temperature and for medium, cook to 160°F internal temperature. Turn as needed.
- To broil: place kabobs on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 9 to 12 minutes. For medium rare cook to 145°F internal temperature and for medium cook to 160°F internal temperature. Turn kabobs once.
Notes
*I personally suggest assembling the kabobs the night before you’d like to serve them. Chop veggies and chicken and assemble kabobs as outlined below. Then marinate kabobs in No-Soy Teriyaki Sauce in refrigerator overnight or for up to 24 hours. You can do this in an airtight glass container or large gallon ziplock bag. Option to also just marinate the chicken breasts in the No-Soy Teriyaki Sauce vs. the entire assembled kabobs.
**If you didn’t marinate the chicken/kabobs overnight, you can also brush the kabobs with Primal Kitchen No Soy-Teriyaki Marinade Sauce while on the grill or once removed from the grill. Feel free to add an extra coat when you remove from grill if you like a more bold flavor as well.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: dinner
- Cuisine: grilled
