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Bourbon Chicken Kabobs

Yield 16 appetizers.

Ingredients

  • 6 (4-ounce) skinned, boned chicken breast halves
  • 1/4 cup reduced-sodium teriyaki sauce
  • 1 tablespoon peeled, grated gingerroot
  • 3 tablespoons bourbon
  • 2 tablespoons honey
  • 2 teaspoons dark sesame oil
  • 2 cloves garlic, minced
  • 6 green onions, cut into 1-inch pieces
  • Vegetable cooking spray
  • Papaya Salsa

Nutrition Information

  • calories 71
  • caloriesfromfat 18 %
  • fat 1.4 g
  • satfat 0.4 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 10.2 g
  • carbohydrate 3.3 g
  • fiber 0.0 g
  • cholesterol 27 mg
  • iron 0.0 mg
  • sodium 81 mg
  • calcium 0.0 mg

How to Make It

  1. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Cut chicken into 1/2-inch-wide strips. Combine teriyaki sauce and next 5 ingredients in a heavy-duty, zip-top plastic bag. Add chicken strips and green onions; seal bag, and shake until well coated. Marinate in refrigerator 3 hours, turning bag occasionally.

  2. Soak 16 (6-inch) bamboo skewers in water 30 minutes; set aside.

  3. Remove chicken and green onions from marinade; discard marinade. Thread chicken and green onions alternately onto soaked skewers. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place skewers on rack; grill, covered, 1 to 2 minutes on each side or until done. Serve with Papaya Salsa.

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