Thai Chicken Kabobs

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 470
  • Calories from fat: 8%
  • Fat: 4.1g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.9g
  • Protein: 33g
  • Carbohydrate: 74.1g
  • Fiber: 0.0g
  • Cholesterol: 70mg
  • Iron: 0.0mg
  • Sodium: 274mg
  • Calcium: 0.0mg

Ingredients

  • 2/3 cup canned no-salt-added chicken broth, undiluted
  • 1/4 cup firmly packed brown sugar
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons lemon juice
  • 2 teaspoons dried crushed red pepper
  • 2 teaspoons curry powder
  • 1 pound skinned, boned chicken breasts, cut into 1 1/2-inch pieces
  • 2 medium zucchini, cut into 1 1/4-inch pieces
  • 2 medium-size yellow squash, cut into 1 1/4-inch pieces
  • 2 medium-size sweet red peppers, seeded and cut into 1 1/4-inch pieces
  • Vegetable cooking spray
  • 4 cups cooked long-grain rice (cooked without salt or fat)

Preparation

  1. Combine first 6 ingredients in a large heavy-duty, zip-top plastic bag. Add chicken; seal bag, and shake until chicken is well coated. Marinate chicken in refrigerator 8 hours, turning bag occasionally.
  2. Remove chicken from marinade, reserving marinade. Place marinade in a small saucepan; bring to a boil. Remove from heat, and set aside. Thread chicken evenly onto 4 (12-inch) skewers. Thread zucchini, squash, and sweet red pepper alternately onto 4 additional 12-inch skewers.
  3. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place vegetable skewers on rack; grill, covered, 5 minutes, turning and basting with reserved marinade. Place chicken skewers on rack; grill chicken and vegetables, covered, 5 additional minutes or until vegetables are tender and chicken is done, turning and basting often with marinade. Remove vegetables and chicken from skewers.
  4. To serve, place 1 cup rice on each plate; top evenly with vegetables and chicken.
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