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Asian Chicken Kabobs

Name: Asian Chicken Kabobs
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 lb boneless skinless chicken breasts, cut into 24 (1-inch) cubes; 1 red bell pepper, cut into 8 (1-inch) pieces; 1/2 red onion, cut into 8 wedges, separated into layers; 8 whole fresh mushrooms; 1/2 cup teriyaki baste and glaze (from 12-oz bottle); Chopped fresh cilantro, if desired; Lime wedges, if desired

Prep 20 min
Total 20 min
Servings 4

Quick-cooking kabobs—like these teriyaki-glazed chicken skewers—are a great dinner choice when time is tight.

September 8, 2011

Ingredients

1 lb boneless skinless chicken breasts, cut into 24 (1-inch) cubes
1 red bell pepper, cut into 8 (1-inch) pieces
1/2 red onion, cut into 8 wedges, separated into layers
8 whole fresh mushrooms
1/2 cup teriyaki baste and glaze (from 12-oz bottle)
Chopped fresh cilantro, if desired
Lime wedges, if desired

Steps

1

Heat gas or charcoal grill. On 4 (12-inch) skewers, alternately thread chicken and vegetables.
2

Place skewers on grill over medium heat. Cover grill; cook 10 to 11 minutes, turning occasionally, until chicken is no longer pink in center and vegetables are done as desired. During last 2 to 3 minutes of cooking time, brush kabobs generously with teriyaki glaze and turn frequently. Sprinkle with cilantro. Garnish with lime wedges.