Grilled Chicken Kabobs
30Prep Time Minutes
30Total Time Minutes
7Number of Ingredients
PAM® Grilling Spray
1/2 cup La Choy® Teriyaki Stir Fry Sauce-Marinade
2 tablespoons La Choy® Soy Sauce
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 medium zucchini, halved lengthwise, cut into 1/2-inch-thick slices
1 cup cherry tomatoes
1/2 medium red onion, cut into 1-inch pieces
8 bamboo skewers (6-inch)
2 pkgs (8.5 oz each) fully cooked jasmine rice
|% Daily Value|
|Total Fat||6 g||9%|
|Saturated Fat||1 g||5%|
|Dietary Fiber||2 g||8%|
|Vitamin C||13 mg||21%|
|Vitamin A||817 iu||16%|
Spray cold grate of gas grill with grilling spray. Preheat to medium-high heat. Meanwhile, combine teriyaki sauce and soy sauce in small bowl.
Thread pieces of chicken and vegetables on each skewer. Grill 5 minutes; turn over and brush with some sauce mixture. Grill 5 minutes more or until chicken is no longer pink in centers and vegetables are tender. Turn again and brush second side with remaining sauce; grill until sauce is hot, being careful not to burn. Discard any remaining sauce.
Heat rice according to package directions. Serve kabobs with rice.
Soak bamboo skewers in water at least 30 minutes before using.
For easy clean-up, cover grill cooking grate with a sheet of aluminum foil sprayed with PAM® Grilling Spray.