Mom-on-the-Go Chicken Kabobs with Brown Rice by the Deen Brothers

Added to Recipes on Fri 10/22/2010

Ingredients

Serves 8-10

2 lbs boneless skinless chicken breast, cut into 1-in chunks

2 green bell peppers, cut in 2-in pieces

1 large onion, cut into 2-in pieces

1 (8-oz) package baby bella mushrooms

1/2 cup vegetable oil

1/2 cup soy sauce (4 oz)

3 cloves garlic, minced

1 tsp crushed red pepper

20 cherry tomatoes

Brown rice

 

Directions

In a large bowl, combine chicken, red bell peppers, onion, and mushrooms.

In a small bowl, whisk together vegetable oil, soy sauce, garlic, and crushed red pepper. Pour over chicken mixture; toss gently to combine. Cover and refrigerate for up to 4 hours. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350˚ to 400˚ F).

 

Drain chicken, discarding marinade. Thread chicken, vegetables, and cherry tomatoes on skewers as desired. Grill skewers, covered with grill lid, for 6 to 8 minutes, turning skewers occasionally or until vegetables are tender and chicken is cooked through. Serve with rice.


Recipe courtesy of the Deen Brothers.