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Grilled Chicken and Vegetables

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“A recipe from my Mr. Yoshida's Fine Sauces Cookbook which I haven't tried yet. Cut chicken into 1-inch cubes to make kabobs. I'd serve this with rice. Cooking time includes 30 minutes refrigeration time.”
1hr 10mins

Ingredients Nutrition

  • 1 lb boneless skinless chicken breast
  • 1 14 cups Yoshida gourmet sauce
  • 1 medium red pepper, cut into 2 inch squares (1-inch for kabobs)
  • 8 medium mushrooms, halved
  • 1 medium zucchini, sliced in half lengthwise and cut into 1 inch pieces (approximately 2 cups)
  • 15 wooden skewers, soaked in water 15 minutes (optional)


  1. Put chicken breasts (or cubes if making kabobs) in a zip bag with 1/4 cup of Gourmet Sauce; shake bag to coat chicken.
  2. Marinate 30 minutes in refrigerator.
  3. [Preparevegetables while chicken marinates.
  4. ].
  5. Grill or broil chicken for 8-10 minutes on each side or until juices run clear.
  6. Baste chicken using 1/2 cup sauce during grilling.
  7. Remove chicken from grill and keep warm.
  8. Place vegetables in a grill basket or on a broiler pan and grill or broil for 10-12 minutes until vegetables are tender-crisp.
  9. Heat remaining 1/2 cup sauce in a small saucepan.
  10. Slice chicken into strips and toss together with grilled vegetables and heated sauce.
  11. Alternate kabob method: While chicken is marinating, thread red pepper, mushroom halves, and zucchini cubes on soaked skewers.
  12. Thread marinated chicken cubes on skewers.
  13. Grill skewers until vegetables are tender crisp (15-20 minutes) and chicken is cooked (about 20 minutes).
  14. Baste the skewers during grilling.

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