Grilled Chicken and Veggie Kabobs Atop Sage Rice
"When it is to hot and you don't want to cook inside try exiting outside to the grill. A wonderful blending of seasame and sage make this is a nice flavorful dish and perfect for those hot summer days."
photo by PaulaG
- Ready In:
- 1hr 30mins
- Ingredients:
- 23
- Serves:
-
4
ingredients
-
Marinade
- 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
-
Rice
- 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
-
Skewers
- 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
directions
- In blender jar, combine all ingredients for the marinade except for sesame seeds.
- Blend completely, stir in sesame seeds.
- Reserve 1 cup of marinade and pour remainder over the chicken, cover and refrigerate 8 to 24 hours.
- About 1 hour before cooking, place cut vegetables in a glass bowl and pour ½ cup of the reserved marinade over them.
- Allow vegetables to stand at room temperature for approximately 45 minutes.
- While vegetables marinade, bring the chicken stock for the rice to a boil along with 1 Tbsp of the sage.
- When stock boils add the brown rice, stir, cover and cook for 45 to 50 minutes.
- Warm sesame oil in small skillet, add sesame seeds and toast until lightly browned and fragrant; set aside.
- Thread the chicken and vegetables onto 4 skewers alternating the chicken and vegetables.
- Grill kabobs 20 to 25 minutes over medium heat or until chicken is thoroughly cooked and vegetables are crisp tender.
- Baste frequently with remaining marinade.
- When rice has finished cooking, stir in remaining 2 Tbsp of sage and toasted sesame seeds.
- Serve the chicken kabobs over the rice.
- The cook time does not include the marinade time for the meat.
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Reviews
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I was all out of brown rice, so used white instead. I also, reserved a bit of the marinade to microwave and drizzle over the rice. Otherwise, I made this exactly as described. Let me tell you, the flavor was magnificent, one of the best recipes I've ever taken from Recipezaar. Thanks, Paula, for this very special meal. -
I left out the liquid smoke and sage. We liked it very much. Served it with a greek salad and coconut rice, -
I just finished making this and it was simply outstanding. I used extra green and yellow peppers instead of the squash, and also added some pineapple chunks. My taste buds are still humming!! This is definitely a new favorite. Thanks so much for posting. -
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What a lovely treat this was on a cold winter day!I made them on my Cuisinart Griddler and served with Fried Rice as requested by my DH. Camd out juicy and the vegetables are really nice; love that marinade. I didn't have squash but added onion wedges. Thank you for giving me another recipes for my Grilling Inside cookbook. -
Oh my goodness! My non-vegetable eating husband and daughter simply loved this today. This was so flavorful it almost melted in our mouths. Thank you so much.
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Tweaks
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I just finished making this and it was simply outstanding. I used extra green and yellow peppers instead of the squash, and also added some pineapple chunks. My taste buds are still humming!! This is definitely a new favorite. Thanks so much for posting.
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Delicious skewers - the best we've had in a long time - even though they were a bit time consuming. I made a few subsitutions based on what I had on hand such as using vegetable broth instead of the chicken, corn oil instead of olive and garlic powder instead of fresh garlic without any problems. I also used 4 chicken breast halves and a few more vegetables making 9 skewers which the four of us devoured. Thanks for sharing this wonderful recipe -- a winning recipe to be sure.
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
