Back to Recipe

Grilled Chicken and Veggie Kabobs Atop Sage Rice

Here's how you make Grilled Chicken and Veggie Kabobs Atop Sage Rice
Pause Continue Reading
  • Servings: 4
  • Prep: 30m
  • Cook: 1h
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • MARINADE
  • 1 cup reduced-sodium soy sauce
  • 1 cup chicken broth
  • 4 tablespoons balsamic vinegar
  • 4 tablespoons honey
  • 4 tablespoons oil (extra virgin olive oil)
  • 1/2 teaspoon hot sauce (liquid hot pepper sauce)
  • 2 tablespoons fresh sage, finely snipped
  • 1/2 teaspoon ground ginger
  • 4 garlic cloves, minced
  • 1/2 teaspoon fresh ground pepper
  • 3/4 teaspoon liquid smoke
  • 2 tablespoons sesame seeds (toasted)
  • RICE
  • 1 cup long grain brown rice
  • 2 3/4 cups chicken stock
  • 1 teaspoon sesame oil
  • 2 teaspoons sesame seeds
  • 3 tablespoons fresh sage, finely snipped
  • SKEWERS
  • 3 boneless skinless chicken breasts (cut into 1 inch chunks)
  • 1 medium yellow squash, cut in half and then in 3/4 inch chunks
  • 1 medium zucchini, cut in half and then in 3/4 inch chunks
  • 1/2 vidalia onions, cut vertically and then into thirds
  • 8 to 10 whole mushrooms, cut in half
  • 1/2 medium red bell peppers, cut in 1-inch chunks
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: In blender jar, combine all ingredients for the marinade except for sesame seeds. Blend completely, stir in sesame seeds. Reserve 1 cup of marinade and pour remainder over the chicken, cover and refrigerate 8 to 24 hours.

  • Step 2: About 1 hour before cooking, place cut vegetables in a glass bowl and pour ½ cup of the reserved marinade over them. Allow vegetables to stand at room temperature for approximately 45 minutes.

  • Step 3: While vegetables marinade, bring the chicken stock for the rice to a boil along with 1 Tbsp of the sage. When stock boils add the brown rice, stir, cover and cook for 45 to 50 minutes.

  • Step 4: Warm sesame oil in small skillet, add sesame seeds and toast until lightly browned and fragrant; set aside.

  • Step 5: Thread the chicken and vegetables onto 4 skewers alternating the chicken and vegetables. Grill kabobs 20 to 25 minutes over medium heat or until chicken is thoroughly cooked and vegetables are crisp tender. Baste frequently with remaining marinade.

  • Step 6: When rice has finished cooking, stir in remaining 2 Tbsp of sage and toasted sesame seeds. Serve the chicken kabobs over the rice.

  • Step 7: The cook time does not include the marinade time for the meat.

Tips & Variations

Don't forget the following tips and variations.
  • Blender
  • Outside Grill

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.