Thai Chicken Kabobs
|Canned no salt added chicken broth||2⁄3 Cup (10.67 tbs) (Undiluted)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Low sodium soy sauce||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Dried crushed red pepper||2 Teaspoon|
|Curry powder||2 Teaspoon|
|Skinless boneless chicken breasts||1 Pound, cut into 1 1/2-inch pieces|
|Zucchini||2 Medium, cut into 1 1/4-inch pieces|
|Yellow squash||2 Medium, cut into 1 1/4-inch pieces|
|Sweet red peppers||2 Medium, seeded and cut into 1 1/4-inch pieces|
|Vegetable cooking spray||1|
|Cooked long grain rice||4 Cup (64 tbs) (Cooked Without Salt Or Fat)|
Combine first 6 ingredients in a large heavy-duty, zip-top plastic bag.
Add chicken; seal bag, and shake until chicken is well coated.
Marinate chicken in refrigerator 8 hours, turning bag occasionally.
Remove chicken from marinade, reserving marinade.
Place marinade in a small saucepan; bring to a boil.
Remove from heat, and set aside.
Thread chicken evenly onto 4 (12-inch) skewers.
Thread zucchini, squash, and sweet red pepper alternately onto 4 additional 12-inch skewers.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°).
Place vegetable skewers on rack; grill, covered, 5 minutes, turning and basting with reserved marinade.
Place chicken skewers on rack; grill chicken and vegetables, covered, 5 additional minutes or until vegetables are tender and chicken is done, turning and basting often with marinade.
Remove vegetables and chicken from skewers.
To serve, place 1 cup rice on each plate; top evenly with vegetables and chicken.