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Sesame Chicken Kabobs




Source of Recipe


Cindy N., Antioch, California


Recipe Introduction


"This colorful dish is a favorite of mine for entertaining. I marinate the chicken and cut up the peppers the night before. Then the next day, I just assemble the kabobs and grill."


List of Ingredients




1/3 cup sherry or chicken broth
1/3 cup soy sauce
2 green onions, chopped
3 tablespoons apricot preserves
1 tablespoon vegetable oil
2 garlic cloves, minced
1/2 teaspoon ground ginger
or 2 teaspoons minced fresh gingerroot
1/2 teaspoon hot pepper sauce
3 teaspoons sesame seeds, toasted, divided
1-1/2 pounds boneless skinless chicken breasts,
cut into1-inch cubes
1 medium sweet red pepper,
cut into 1-inch pieces
1 medium sweet yellow pepper,
cut into 1-inch pieces

Recipe



In a bowl, combine the sherry or broth, soy sauce, onions, preserves, oil, garlic, ginger, hot pepper sauce and 1-1/2 teaspoons sesame seeds. Pour 1/3 cup into another bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2-3 hours or overnight, turning occasionally.

Drain and discard marinade. On metal or soaked wooden skewers, alternately thread chicken and peppers. Grill, uncovered, over medium heat for 6 minutes, turning once. Baste with reserved marinade. Grill 5-10 minutes longer or until meat juices run clear, turning and basting frequently. Sprinkle with remaining sesame seeds.

YIELD: 6 Servings