Grilled Chicken and Vegetable Kabobs
with Chutney Barbecue Sauce
These chicken kabobs make a fun and delicious summertime meal.
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 (if wooden, soak in water for several minutes)
Salt and ground black pepper to taste
- Place chutney and vinegar in blender; cover. Blend until smooth. Pour into small bowl.
- Alternately thread chicken, bell peppers, mushrooms and onion onto skewers. Season with salt and pepper.
- 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.