Every weekend, on of my boys helps me plan and prepare dinner. These Grilled Sesame Chicken Kabobs were my nine year-old’s choice this weekend.
Kabobs are one of my favorite things to grill, especially in the summertime. Of course, you can change up the ingredients to suit your tastes. I added the onions and pineapple to the original recipe because my family enjoys them so much–especially the pineapple. In fact, there is usually more than enough pineapple, so we make a few pineapple-only kabobs for dessert. These are definitely heavy on the vegetables and light on the chicken, so if you prefer it the other way around, you may want to add more chicken and omit one of the peppers. This recipe makes a lot, usually 12-14 kabobs, so it’s great if you’re having friends over for a barbecue. We usually serve these with rice, although I think the kabobs are wonderful (and more healthy) on their own.
Grilled Sesame Chicken Kabobs
- 1/3 cup chicken broth
- 1/3 cup soy sauce
- 2 green onions, chopped
- 3 tablespoons apricot preserves
- 1 tablespoon canola oil
- 2 garlic cloves, minced
- 2 teaspoons minced fresh ginger root
- 1/2 teaspoon hot pepper sauce
- 1 tablespoon sesame seeds, toasted, divided
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium yellow bell pepper, cut into 1-inch pieces
- 1 medium green bell pepper, cut into 1 inch pieces
- 1 medium red onion, cut into 1-inch pieces
- 1 fresh pineapple, peeled, cored and cut into 1-inch pieces
- In a large bowl, combine the broth, soy sauce, onions, preserves, oil, garlic, ginger, hot pepper sauce and 1-teaspoon sesame seeds.
- Pour 1/3 cup into another bowl for basting; cover and refrigerate.
- Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2-3 hours or overnight, turning occasionally. Drain and discard marinade from chicken.
- On metal or soaked wooden skewers, thread chicken, peppers, onion and pineapple.
- Grill, uncovered, over medium heat for 6 minutes, basting with reserved marinade.
- Grill 5-10 minutes longer or until meat juices run clear, turning and basting frequently.
- Sprinkle with remaining sesame seeds and serve.