Directions:
- Cut all veggies and chicken into equal sized pieces.
- Combine all the sauce ingredients in a sauce pan and boil for a few minutes, let cool.
- Pour most of the sauce into a zip lock bag and place cut up chicken in the bag and squeeze it all around until it is mixed up nice and good.
- Place in refrigerator for at least an hour (the longer, the better I feel).
- Put veggies in the reserved sauce.
- When ready to cook, heat the grill up (I use my George Foreman with good results and broiler).
- Thread skewers with chicken and veggies.
- Grill until chicken is done (about 10-15 minutes), basting constantly with the reserved marinating sauce from the veggies.
- (You can double the sauce ingredients if you feel you do not have enough; also feel free to add more veggies. I add peppers and mushrooms sometimes).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 636.51 Kcal (2665 kJ) | ||
| Calories from fat | 362.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.27g | 62% | |
|---|---|---|---|
| Cholesterol | 69.62mg | 23% | |
| Sodium | 2623.99mg | 109% | |
| Potassium | 789.43mg | 17% | |
| Total Carbs | 41.02g | 14% | |
| Sugars | 18.88g | 76% | |
| Dietary Fiber | 5.15g | 21% | |
| Protein | 31.49g | 63% | |
| Vitamin C | 27.9mg | 46% | |
| Iron | 1.1mg | 6% | |
| Calcium | 76mg | 8% | |
| Amount Per 100 g | |||
| Calories | 150.76 Kcal (631 kJ) | ||
| Calories from fat | 85.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.54g | 62% | |
|---|---|---|---|
| Cholesterol | 16.49mg | 23% | |
| Sodium | 621.51mg | 109% | |
| Potassium | 186.98mg | 17% | |
| Total Carbs | 9.72g | 14% | |
| Sugars | 4.47g | 76% | |
| Dietary Fiber | 1.22g | 21% | |
| Protein | 7.46g | 63% | |
| Vitamin C | 6.6mg | 46% | |
| Iron | 0.3mg | 6% | |
| Calcium | 18mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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