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Recipe Summary

Yield:
4 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • To serve, place 1 cup rice on each plate; top evenly with vegetables and chicken.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

470 calories; calories from fat 8%; fat 4.1g; saturated fat 1g; mono fat 1.1g; poly fat 0.9g; protein 33g; carbohydrates 74.1g; cholesterol 70mg; sodium 274mg.
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