Grilled Chicken and Veggie Kabobs Atop Sage Rice

Recipe by PaulaG
READY IN: 1hr 30mins




  • In blender jar, combine all ingredients for the marinade except for sesame seeds.
  • Blend completely, stir in sesame seeds.
  • Reserve 1 cup of marinade and pour remainder over the chicken, cover and refrigerate 8 to 24 hours.
  • About 1 hour before cooking, place cut vegetables in a glass bowl and pour ½ cup of the reserved marinade over them.
  • Allow vegetables to stand at room temperature for approximately 45 minutes.
  • While vegetables marinade, bring the chicken stock for the rice to a boil along with 1 Tbsp of the sage.
  • When stock boils add the brown rice, stir, cover and cook for 45 to 50 minutes.
  • Warm sesame oil in small skillet, add sesame seeds and toast until lightly browned and fragrant; set aside.
  • Thread the chicken and vegetables onto 4 skewers alternating the chicken and vegetables.
  • Grill kabobs 20 to 25 minutes over medium heat or until chicken is thoroughly cooked and vegetables are crisp tender.
  • Baste frequently with remaining marinade.
  • When rice has finished cooking, stir in remaining 2 Tbsp of sage and toasted sesame seeds.
  • Serve the chicken kabobs over the rice.
  • The cook time does not include the marinade time for the meat.