| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

A fun and delicious summer meal!

Grilled Chicken and Vegetable Kabobs with Chutney Barbecue Sauce

1 (9-ounce) jar hot mango chutney
2 teaspoons white wine vinegar
4 boneless, skinless chicken breast halves, cut into 1 1/2-inch pieces
1 large red bell pepper, seeded and cut into 1 1/2-inch pieces
1 large green bell pepper, seeded and cut into 1 1/2-inch pieces
16 mushrooms, stems removed
1 red onion, cut into 1 1/2-inch pieces
8 (10-inch) skewers
Salt/ground pepper to taste

1. PLACE chutney and vinegar in blender; cover. Blend until smooth. Pour into small bowl.
2. ALTERNATELY thread chicken, bell peppers, mushrooms and onion onto skewers. Season with salt and pepper.
3. GRILL or broil kabobs, turning and basting with chutney barbecue sauce, for 10 to 15 minutes or until chicken is no longer pink.

Makes 4 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.