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Sesame Chicken Kabobs

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
  • Total Time
    Prep: 15 min. + marinating Grill: 15 min.
  • Makes
    6 servings

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.

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Reviews

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Average Rating:
  • justmbeth
    Apr 27, 2014

    Easy and flavorful!

  • lilmilfgillis
    Apr 27, 2011

    i love these we always make rice to go with it

  • whateverfood
    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.