Ingredients
Scale
- 2 pounds chicken thighs boneless, skinless, cut into bite-sized pieces
- ½ cup soy sauce
- ½ cup dark brown sugar
- ¼ cup rice vinegar
- 2 teaspoons minced garlic
- 2 teaspoons Montreal chicken seasoning
- 2 tablespoons sesame oil
- 2 medium zucchini sliced into ¼”–½” rounds
- 1 red onion quartered and separated into petals
- 2 sweet peppers any color, cut into large chunks
Instructions
- In a bowl, mix soy sauce, brown sugar, rice vinegar, garlic, Montreal chicken seasoning, and sesame oil thoroughly. Reserve ¼ cup of the marinade.
- Add chicken pieces to the remaining marinade and let them chill in the refrigerator for a minimum of 1 hour.
- Soak wooden skewers in water for 30 minutes to prevent burning.
- Preheat the oven to 400°F (200°C).
- Prepare a baking sheet by lining it with parchment paper or using a rack for optimal airflow.
- Thread the marinated chicken and vegetables onto the skewers, alternating between pieces.
- Arrange the skewers on the baking sheet, ensuring there’s space between each one.
- Roast for 20–25 minutes, flipping the skewers halfway through and basting them with the reserved marinade.
- Broil for 1 minute to enhance caramelization towards the end of cooking.
- Make sure the chicken reaches an internal temperature of 165°F (74°C) before serving.
- Serve hot alongside rice.
Notes
For extra flavor, let the chicken marinate overnight.
Feel free to swap the vegetables based on your preference or seasonal availability.
These kabobs can also be grilled for a smoky flavor.
Nutrition
- Serving Size: 1 kabob
- Calories: 350
- Sugar: 12g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.