Chicken Skewers (With Chicken Kabob Marinade)

• 分量: 4 servings
• 調理時間: 15 minutes
• 総時間: 2 hours 35 minutes

材料

1 1/2 pounds boneless skinless chicken breast (cut into 1 1/2 inch cubes)

1/2 cup low sodium soy sauce

2 tablespoons extra virgin olive oil

2 tablespoons honey

1 teaspoon dried thyme

1 tablespoon fresh minced garlic (or 1/2 teaspoon garlic powder)

1/2 teaspoon dried oregano

1/4 teaspoon dried sage

1/2 teaspoon fresh ground black pepper

1 bay leaf

1 teaspoon red pepper flakes

1 can beer (Guinness stout or beer of choice)

3 bell peppers (trimmed, stems removed, and sliced into squares)

1 zucchini (ends trimmed, cut into 1/2 inch slices)

1 head garlic (cloves peeled)

1 red onion (peeled, sliced into squares)

2 tablespoons olive oil

1 teaspoon Kosher salt

1/2 teaspoon black pepper

手順

Clean chicken breast and cut into roughly 1 1/2 inch cube pieces

In a large bowl add all the ingredients (minus the beer) and whisk together. Once mixed, pour in beer, and stir to combine. Add in chicken, mix, cover with a lid or wrap, and refrigerate for minimum 2 hours or overnight.

While chicken is marinating, slice up all of your vegetables that are going onto the skewers. Once done, drizzle olive oil, salt and pepper, and mix to coat the vegetables.

Preheat your grill on high for 10 minutes and use a grill brush to clean any previous remnants. Lower the heat to medium (425-450F).

Once the chicken is done marinating, place the ingredients on the skewers. Alternate between assorted vegetables in between each chicken piece. Since red onions are thin, I double up on the onion pieces.

Grill until meat is fully cooked through (165F degrees) and vegetables are charred. Rotating every few minutes so the chicken and vegetables are evenly cooked.

Serve the skewers on their own or with your favorite side dish!

栄養

• カロリー: 466 kcal
• 脂肪総量: 19 g
• 飽和脂肪: 3 g
• 不飽和脂肪: 14 g
• トランス脂肪: 0.02 g
• コレステロール: 109 mg
• ナトリウム: 1949 mg
• 炭水化物総量: 27 g
• 食物繊維: 4 g
• 糖質総量: 15 g
• タンパク質: 42 g