Grilled Chicken and Vegetables

Recipe by HouseDragon
READY IN: 1hr 10mins


  • 1 14
    cups Yoshida gourmet sauce
  • 1
    medium red pepper, cut into 2 inch squares (1-inch for kabobs)
  • 8
    medium mushrooms, halved
  • 1
    medium zucchini, sliced in half lengthwise and cut into 1 inch pieces (approximately 2 cups)
  • 15
    wooden skewers, soaked in water 15 minutes (optional)


  • Put chicken breasts (or cubes if making kabobs) in a zip bag with 1/4 cup of Gourmet Sauce; shake bag to coat chicken.
  • Marinate 30 minutes in refrigerator.
  • [Preparevegetables while chicken marinates.
  • ].
  • Grill or broil chicken for 8-10 minutes on each side or until juices run clear.
  • Baste chicken using 1/2 cup sauce during grilling.
  • Remove chicken from grill and keep warm.
  • Place vegetables in a grill basket or on a broiler pan and grill or broil for 10-12 minutes until vegetables are tender-crisp.
  • Heat remaining 1/2 cup sauce in a small saucepan.
  • Slice chicken into strips and toss together with grilled vegetables and heated sauce.
  • Alternate kabob method: While chicken is marinating, thread red pepper, mushroom halves, and zucchini cubes on soaked skewers.
  • Thread marinated chicken cubes on skewers.
  • Grill skewers until vegetables are tender crisp (15-20 minutes) and chicken is cooked (about 20 minutes).
  • Baste the skewers during grilling.