Ingredients
-
1
-
1 1/4
-
1
-
8
-
1
-
15
-
-
-
-
-
-
-
-
-
Directions
Grilled Chicken and Vegetables, A recipe from my Mr Yoshida’s Fine Sauces Cookbook which I haven’t tried yet Cut chicken into 1-inch cubes to make kabobs I’d serve this with rice Cooking time includes 30 minutes refrigeration time , Excellent I made kabobs with the veggies and chicken combined and could not have been more pleased The flavor is outstanding I added some red onion but other than that and marinading them for about 6-7 hours, made as directed Will make again Thanks for sharing Made for PAC Fall 09 🙂
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Steps
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1
Done
|
Put Chicken Breasts (or Cubes If Making Kabobs) in a Zip Bag With 1/4 Cup of Gourmet Sauce; Shake Bag to Coat Chicken. |
|
2
Done
|
Marinate 30 Minutes in Refrigerator. |
|
3
Done
|
[preparevegetables While Chicken Marinates. |
|
4
Done
|
]. |
|
5
Done
|
Grill or Broil Chicken For 8-10 Minutes on Each Side or Until Juices Run Clear. |
|
6
Done
|
Baste Chicken Using 1/2 Cup Sauce During Grilling. |
|
7
Done
|
Remove Chicken from Grill and Keep Warm. |
|
8
Done
|
Place Vegetables in a Grill Basket or on a Broiler Pan and Grill or Broil For 10-12 Minutes Until Vegetables Are Tender-Crisp. |
|
9
Done
|
Heat Remaining 1/2 Cup Sauce in a Small Saucepan. |
|
10
Done
|
Slice Chicken Into Strips and Toss Together With Grilled Vegetables and Heated Sauce. |
|
11
Done
|
Alternate Kabob Method: While Chicken Is Marinating, Thread Red Pepper, Mushroom Halves, and Zucchini Cubes on Soaked Skewers. |
|
12
Done
|
Thread Marinated Chicken Cubes on Skewers. |
|
13
Done
|
Grill Skewers Until Vegetables Are Tender Crisp (15-20 Minutes) and Chicken Is Cooked (about 20 Minutes). |
|
14
Done
|
Baste the Skewers During Grilling. |
