Grilled Chicken Kabobs (Served over Lettuce and Jasmine Rice)
May 25, 2014
Categories: Chicken, Fathers Day, Game/Sports Day, July 4th, Labor Day, Picnic, Sunday Dinner, Gluten-Free, High Protein, No Eggs, Non-Dairy, Boneless Pieces, Spicy, Chicken Dinner, more
"These are really, really good, there a little messy to eat though, so have plenty of napkins on hand, marinade time for chicken is 2-3 hours"
- Serving Size: 1 (357.7 g)
- Calories 443.7
- Total Fat - 10.5 g
- Saturated Fat - 2.3 g
- Cholesterol - 89.3 mg
- Sodium - 3356.3 mg
- Total Carbohydrate - 43.8 g
- Dietary Fiber - 1.5 g
- Sugars - 11.8 g
- Protein - 40.9 g
- Calcium - 72.1 mg
- Iron - 3.5 mg
- Vitamin C - 38 mg
- Thiamin - 0.3 mg
Step by Step Method
Whisk together the teriyaki sauce, peanut butter, sesame seeds and chili peppers. Divide the sauce into 3 portions. You will use them for a marinade, a glaze, and a dipping sauce.
Marinade the chicken with one portion for 2-3 hours.
Skewer 3 pieces of chicken, a water chestnut, and 3 more pieces of chicken. Repeat. TIP: If using thick round skewers, you might split the water chestnut if not careful. Spin the skewer as you push into it so it drills rather than pierces.
Preheat your grill to 350f. If you are using a gas grill, that's about medium.
Place the skewers over the direct heat for 2 minutes. Turn them 1/4 turn, and cook another 2 minutes (4 total so far). Turn and cook another 2 minutes (6 total so far). Brush with sauce and cook another 2 minutes (8 minutes total cooking time).
Remove from the grill. (You could serve these just as kebabs at this point with the rest of the sauce as a dipping sauce.)
Serve each kebab with a bibb lettuce leaf filled with about 1/4 cup of rice, dice the water chestnut, and top with some rice noodles. Serve with the rest of the dipping sauce.
- 6 wooden bamboo skewers