Serves: 4
Total Calories: 348
TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.
Rinse the chicken under cold water and pat dry with paper towels. Cut into 1 1/2-inch chunks. Remove the stem, ribs, and seeds from the bell peppers and cut into 1-inch chunks. Cut the pearl onions in half.
Place the chicken, bell peppers, and pearl onions in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 30 minutes to 2 hours, turning occasionally.
Remove the chicken, bell peppers, and pearl onions from the bag and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for 1 full minute. Remove from the heat and set aside.
Thread the chicken, bell peppers, and pearl onions onto skewers. Lightly brush or spray with vegetable oil. Grill over Direct Medium heat until the meat is firm and the vegetables are tender, 8 to 10 minutes, turning and basting with the marinade once halfway through grilling time. Serve warm.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Yakitori Chicken recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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