Juicy Chicken Kabobs with Colorful Veggies and Tasty Marinade Recipe

Ingredients

• 1/2 cup low-sodium soy sauce (120 mL)
• 1/2 cup Sprite, not diet (120 mL)
• 1/2 cup oil (avocado or canola) (120 mL)
• 1 teaspoon garlic powder
• 1 teaspoon horseradish, plain or horseradish sauce
• 2 pounds boneless skinless chicken breasts or chicken tenders (907 g), cut into 1-inch chunks
• 2 bell peppers, any color, sliced into large chunks
• 1 sweet onion or purple onion, sliced into large chunks
• Wooden or bamboo skewers

Instructions

1. 1

   Marinate the Chicken: In a large ziplock bag, combine the low-sodium soy sauce, Sprite, oil, garlic powder, and horseradish. Add the cut chicken chunks to the bag and seal it, ensuring the chicken is evenly coated in the marinade. Refrigerate and marinate for 1 to 3 hours for optimal flavor absorption.

2. 2

   Prepare Skewers: If using bamboo or wooden skewers, soak them in water for 30 minutes to prevent burning during grilling. Alternately thread the marinated chicken pieces, bell peppers, and onion chunks onto each skewer, leaving small spaces between pieces to allow even cooking.

3. 3

   Preheat the Grill: Heat your grill to medium-high heat and lightly grease the grate with oil to prevent sticking.

4. 4

   Grill the Kabobs: Place the skewers on the grill and cook for about 5 minutes on each side or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Rotate the skewers carefully to ensure even cooking and slightly charred vegetables.

5. 5

   Rest and Serve: Remove the kabobs from the grill and let them rest for 5 minutes. This allows the juices to redistribute, keeping the chicken moist and flavorful. Serve warm.