Sesame Chicken Kabobs Recipe

4.5 3 3
Sesame Chicken Kabobs Recipe
Sesame Chicken Kabobs Recipe photo by Taste of Home
Publisher Photo

Sesame Chicken Kabobs Recipe

Read Reviews
4.5 3 3
Publisher Photo
This colorful dish is a favorite of mine for entertaining. I marinate the chicken and cup up the peppers the night before. Then the next day, I just assemble the kabobs and grill. —Cindy Novak, Antioch, California
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 15 min.

Ingredients

  • 1/3 cup sherry or 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 gingerroot
  • 1/2 teaspoon hot pepper sauce
  • 3 teaspoons sesame seeds, toasted, divided
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 1 medium sweet yellow pepper, cut into 1-inch pieces

Directions

In a large bowl, combine the sherry or broth, soy sauce, onions, preserves, oil, garlic, ginger, hot pepper sauce and 1-1/2 teaspoons 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, alternating, thread chicken and peppers. 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. Yield: 6 servings.
Originally published as Sesame Chicken Kabobs in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p216

  • 1/3 cup sherry or 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 gingerroot
  • 1/2 teaspoon hot pepper sauce
  • 3 teaspoons sesame seeds, toasted, divided
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 1 medium sweet yellow pepper, cut into 1-inch pieces
  1. In a large bowl, combine the sherry or broth, soy sauce, onions, preserves, oil, garlic, ginger, hot pepper sauce and 1-1/2 teaspoons 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.
  2. Drain and discard marinade from chicken. On metal or soaked wooden skewers, alternating, thread chicken and peppers. 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. Yield: 6 servings.
Originally published as Sesame Chicken Kabobs in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p216

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSesame Chicken Kabobs

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
justmbeth User ID: 1196484 90235
Reviewed Apr. 27, 2014

"easy and flavorful!"

MY REVIEW
lilmilfgillis User ID: 5955367 82371
Reviewed Apr. 27, 2011

"i love these we always make rice to go with it"

MY REVIEW
whateverfood User ID: 1336157 82369
Reviewed Jun. 24, 2008

"Very Good! Since I have to watch my salt, I used a TOH recipe for soy sauce substitute printed in 2006(?) that cut the sodium about 75% (900mg vs 220mg per TBSP). Never missed the salt."

Loading Image