Ingredients for Barbecued Skewered Chicken
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons soy sauce
- Dry White Wine (not found in recipe)
- 1 tablespoon lemon juice
- Vegetable Oil (not found in recipe)
- Rosemary (not found in recipe)
- Ground Ginger (not found in recipe)
- Garlic Clove (not found in recipe)
- 1/4 teaspoon black pepper
- 1/2 cup barbecue sauce
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 8 oz cremini mushrooms (quartered)
- 1 pint cherry tomatoes
- 1 bell pepper (any color), cut into 1-inch pieces
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How to Make Barbecued Skewered Chicken
- Cut 1 lb boneless, skinless chicken breasts into 1 1/2-inch long by 3/4-inch thick strips.
- In a large glass bowl, whisk together 1/2 cup barbecue sauce, 1/4 cup olive oil, 2 tablespoons soy sauce, 1 tablespoon lemon juice, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon onion powder, and 1/4 teaspoon black pepper.
- Add the chicken strips to the marinade, ensuring they are evenly coated.
- Cover the bowl and refrigerate for at least 3 hours, or preferably overnight for maximum flavor.
- Preheat your grill to medium-high heat.
- Remove chicken from marinade and discard the marinade. Thread chicken strips onto skewers, alternating with 8 oz cremini mushrooms (quartered), 1 pint cherry tomatoes, and 1 bell pepper (any color), cut into 1-inch pieces (optional).
- Grill the skewers for 3-4 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Serve immediately with your favorite sides, such as corn on the cob and potato salad.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
1g
Fat
4g
Carbs
0g
