Grilled Chicken and Vegetables

"A recipe from my Mr. Yoshida's Fine Sauces Cookbook which I haven't tried yet. Cut chicken into 1-inch cubes to make kabobs. I'd serve this with rice. Cooking time includes 30 minutes refrigeration time."
photo by Nimz_ photo by Nimz_
photo by Nimz_
Ready In:
1hr 10mins


  • 1 lb boneless skinless chicken breast
  • 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.

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  1. Excellent. I made kabobs with the veggies and chicken combined and could not have been more pleased. The flavor is outstanding. I added some red onion but other than that and marinading them for about 6-7 hours, made as directed. Will make again. Thanks for sharing. Made for PAC Fall 09 :)
  2. This is an excellent way to prepare chicken and vegetables. Easty too. I prepared them on the grill and it couldn't be any easier. Serve these kabobs with rice and you have a wonderful meal that everyone will rave about. Thanks for sharing, HouseDragon.


<p><img src= border=0 alt=Made by Bella14ragazza /> <br /> <br /><img src= alt= /> <br /> DH loves Julia Child's The Way to Cook. My absolute two favorite cookbooks are Dorothy Ivens' Glorious Stew (1969) and Anne Sheasby's Light Pasta Sauces (1995). <br />My best hint to other cooks: WRITE in the margins of your cookbooks. I put the date made, rating, and who served to and with what if made for guests. <br />A month off? Go to the beach and read, read, read; go snorkling; beachcomb for shells ... <br /> <br /> <br /><img src= alt= /></p>
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