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Teriyaki Grilled Chicken Kabobs

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.3359
Energy (kCal)209.9606
Carbohydrates (g)20.7353
Total fats (g)13.0576
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a 2-quart baking dish, combine all marinade ingredients. | 2. Cut chicken thighs in half; add to marinade and cover. | 3. Refrigerating at least 2 hours, turning chicken once. | 4. Heat Grill. | 5. Drain chicken, reserving marinade, Alternately thread chicken, bell pepper, zucchini, and pineapple into four 12-inch metal or wooden skewers. | 6. (note: if using wooden skewers; soak in water for 20 minutes) When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4-6 inches from med-high coals. | 7. Cook 15-20 minutes, or until chicken is no longer pink, turning often and brushing frequently with reserved marinade. | 8. Discard any remaining marinade. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    brown sugar 2 tablespoons 68.4 17.6562 0.0216 0.0
    soy sauce 3 tablespoons 25.44 2.3664 3.9072 0.2736
    sherry 2 tablespoons - - - -
    oil 1 tablespoon 112.12799999999999 0.0 0.0358 12.7334
    ginger 1/4 teaspoon 0.4 0.0888 0.0091 0.0038
    garlic powder 1/8 teaspoon 1.2826 0.2818 0.0641 0.0028
    chicken thigh 8 boneless skinless boneless - - - -
    chicken breast half 4 boneless skinless boneless - - - -
    red bell pepper 1 cut - - - -
    zucchini 1 cut 2.31 0.3421 0.2981 0.044000000000000004
    pineapple 8 pieces cut - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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