Grilled Chicken and Veggie Kabobs Atop Sage Rice

Submitted by PaulaG

"When it is to hot and you don't want to cook inside try exiting outside to the grill. A wonderful blending of seasame and sage make this is a nice flavorful dish and perfect for those hot summer days."

 

• Ready In: 1hr 30mins
• Ingredients: 23
• Serves: 4

ingredients

• Marinade

• 1 cup reduced sodium soy sauce
• 1 cup chicken broth
• 4 tablespoons balsamic vinegar
• 4 tablespoons honey
• 4 tablespoons extra virgin olive oil
• 1⁄2 teaspoon liquid hot pepper sauce
• 2 tablespoons finely snipped fresh sage
• 1⁄2 teaspoon ground ginger
• 4 garlic cloves, minced
• 1⁄2 teaspoon fresh ground pepper
• 3⁄4 teaspoon liquid smoke
• 2 tablespoons toasted sesame seeds

• Rice

• 1 cup long grain brown rice
• 2 3⁄4 cups chicken stock
• 1 teaspoon sesame oil
• 2 teaspoons sesame seeds
• 3 tablespoons finely snipped fresh sage

• Skewers

• 3 boneless skinless chicken breasts, cut into 1 inch chunks
• 1 medium yellow squash, cut in half and then in 3/4 inch chunks
• 1 medium zucchini, cut in half and then in 3/4 inch chunks
• 1⁄2 vidalia onion, cut vertically and then into thirds
• 8 -10 mushrooms, cut in half
• 1⁄2 medium red bell pepper, cut in 1-inch chunks

directions

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

Reviews

[echo echo]

I was all out of brown rice, so used white instead. I also, reserved a bit of the marinade to microwave and drizzle over the rice. Otherwise, I made this exactly as described. Let me tell you, the flavor was magnificent, one of the best recipes I've ever taken from Recipezaar. Thanks, Paula, for this very special meal.

 

[Clean Plate Club]

I left out the liquid smoke and sage. We liked it very much. Served it with a greek salad and coconut rice,

 

[Indiana Linda]

I just finished making this and it was simply outstanding. I used extra green and yellow peppers instead of the squash, and also added some pineapple chunks. My taste buds are still humming!! This is definitely a new favorite. Thanks so much for posting.

 

[Sageca]

What a lovely treat this was on a cold winter day!I made them on my Cuisinart Griddler and served with Fried Rice as requested by my DH. Camd out juicy and the vegetables are really nice; love that marinade. I didn't have squash but added onion wedges. Thank you for giving me another recipes for my Grilling Inside cookbook.

 

[EAnnette]

Oh my goodness! My non-vegetable eating husband and daughter simply loved this today. This was so flavorful it almost melted in our mouths. Thank you so much.