Grilled Chicken and Veggie Kabobs with Sage Rice

Name: Grilled Chicken and Veggie Kabobs with Sage Rice
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 serving(s)
Ingredients: 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; 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; 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

5.00 (7)

⏱ 90 mins 🍽 4 serving(s) 🏷 Brown Rice

This dish features chicken and vegetable kabobs grilled to perfection and served atop a bed of aromatic sage rice. The chicken is marinated in a savoury blend of soy sauce, honey, and balsamic vinegar, while the rice is cooked in chicken stock with toasted sesame seeds. It's an ideal recipe for cooking outdoors on warm days, offering a wonderful combination of flavours from the sesame and sage. The total preparation and cooking time is 90 minutes, serving four people.

Ingredients

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
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
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

Method

Place all marinade ingredients apart from the sesame seeds into a blender jar.
Blend the mixture thoroughly, then stir the sesame seeds into it.
Set aside 1 cup of the prepared marinade, then pour the rest over the chicken pieces, cover, and refrigerate for 8 to 24 hours.
Roughly 1 hour before you plan to cook, put the prepared vegetables into a glass bowl and cover them with ½ cup of the reserved marinade.
Let the vegetables sit at room temperature for about 45 minutes.
As the vegetables marinate, bring the chicken stock for the rice to a boil with 1 Tbsp of the fresh sage.
Once the stock is boiling, add the brown rice, give it a stir, cover the pan, and cook for 45 to 50 minutes.
Heat the sesame oil in a small skillet, add the sesame seeds, and toast them until they are lightly browned and fragrant, then set them aside.
Thread the marinated chicken chunks and vegetables onto 4 skewers, alternating between them.
Grill the prepared kabobs for 20 to 25 minutes or until the chicken is fully cooked and the vegetables are crisp tender.
While grilling, baste the kabobs often with the leftover marinade.
Once the rice is cooked, mix in the remaining 2 Tbsp of sage and the toasted sesame seeds.
Plate the grilled chicken kabobs over the prepared sage rice.
Please note the 90 minute cook time does not include the meat's marinating period.

Nutrition (per serving)

Sodium2686200 mg

Recipe details

CategoryBrown Rice

AuthorPaulaG