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Grilled Barbecued Chicken Kabobs

Ingredients:

5 boneless, skinless breasts
1 large onion
1 green bell pepper
1 lb. white mushrooms
1 cup store-bought barbecue sauce
2 oz. teriyaki sauce
1 Tbsp honey

To prevent burning, soak a set of wooden skewers in cold water for 30 minutes. Cut the chicken, onion, green bell pepper and mushrooms into similarly sized pieces. Place the chicken and vegetables on the skewers in this order: chicken-onion-green bell pepper-mushroom. Repeat the order twice for each skewer.

Combine the remaining ingredients in a shallow dish. Add the kabobs to the dish and cover them thoroughly with the liquid. Cover the dish and refrigerate for at least 30 minutes. (For best results, marinate the kabobs in the refrigerator overnight.)
Preheat the grill to medium heat. Preheat the oven to 325F. Grill the kabobs on each side for 6-7 minutes. Transfer the kabobs to a roasting rack and finish them in the oven. Cook in the oven for about 20 minutes, or until the chicken is fully done.

Yield: Makes 5 servings (2 kabobs per serving); Per serving: 204 calories, 33 calories from fat, 4 g. total fat, 1 g. saturated fat, 30 g. protein, 12 g. carbohydrate, 2 g. dietary fiber, 7 g. sugars, 78 mg. cholesterol, 327 mg. sodium.

Published: September 4, 2001
Source: Cooking with the Diabetic Chef by Chris Smith
Writer:

©2006 Baptist Memorial Health Care Corporation. All Rights Reserved.
Healthy Recipes: Grilled Barbecued Chicken Kabobs