Glazed Chicken & Vegetable Skewers the Editors of Publications International, Ltd.
Glazed Chicken & Vegetable Skewers
Makes 4 servings
|Salt to taste|
|12||small red or new potatoes, about 1-1/2 inches in diameter (1 pound)|
|1||pound boneless skinless chicken thighs or breasts, cut into 1-inch pieces|
|1||yellow or red bell pepper, cut into 1-inch pieces|
|1/2||small red onion, cut into 1-inch pieces|
|8||metal skewers (12-inches long)|
- Prepare grill for direct cooking.
- Cook potatoes in boiling water until almost tender, about 10 minutes (or, microwave on HIGH 3 to 4 minutes or until almost tender.) Rinse with cool water to stop the cooking.
- Prepare Golden Glaze. Alternately thread chicken, potatoes, bell pepper and onion onto skewers. Brush glaze evenly over all sides of food.
- Place skewers on grid over medium-hot coals. Grill, covered, 14 minutes for chicken breast or 16 minutes for chicken thighs or until chicken is cooked through and vegetables are crisp-tender, turning once. Season to taste with salt.
|Total Fat||6 g|
Check out more recipes for Chicken & Other Poultry