Recipe: Thai Chicken Kabobs

THAI CHICKEN KABOBS

2 to 2 1/2 pounds boneless, skinless chicken breasts, cut into about 30, 1 1/2-inch chunks
3 large red or green bell peppers, cut into 1 1/2-inch pieces
1/4 cup canola oil
1/4 cup fresh lime juice
2 tablespoons soy sauce
2 cloves garlic, finely chopped
2 tablespoons shredded fresh basil
3 tablespoons shredded fresh cilantro
1 tablespoon packed light or dark brown sugar
Vegetable oil cooking spray
6 (12-inch) metal skewers

TO MARINATE THE CHICKEN:
Combine the chicken and bell peppers in a shallow glass or ceramic dish.

Combine the oil, lime juice, soy sauce, garlic, basil, cilantro and brown sugar in a small bowl, mixing well. Add to the chicken and bell peppers, tossing to coat. Cover and refrigerate for 30 minutes or up to 6 hours.

WHEN READY TO COOK:
Let the chicken come to room temperature before grilling.

Lightly spray the grill rack with vegetable oil cooking spray. Light the coals or heating elements, and let them burn or heat until moderately hot.

Thread the chicken and bell peppers onto skewers, beginning and ending with the peppers. Drizzle some marinade over the skewers and discard the rest.

Grill, covered, for 10-12 minutes, turning several times with tongs, until the chicken is cooked through and the juices run clear when the meat is pierced with a small, sharp knife. Serve immediately.

Makes 6 servings
Source: Lobel's Prime Time Grilling: Recipes and Tips from America's #1 Butchers by Stanley Lobel, Leon Lobel, Evan Lobel, and Mark Lobel