Ingredients Jump to Instructions ↓

  1. 1 pound fresh broccoli, broken into florets

  2. 2 large navel oranges

  3. 1 pound boneless skinless chicken breasts, cut into 1-inch cubes

  4. 4 plum tomatoes, quartered

  5. 1 large onion, cut into wedges GLAZE:

  6. 1/4 cup barbecue sauce

  7. 2 tablespoons lemon juice

  8. 2 tablespoons reduced-sodium soy sauce

  9. 2 tablespoons honey

Instructions Jump to Ingredients ↑

  1. Place 1 in. of water in a large saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain. Cut each orange into eight wedges. On eight metal or soaked wooden skewers, alternately thread chicken, vegetables and oranges. In a small bowl, combine the glaze ingredients. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, uncovered, over medium heat or broil 4-6 in. from the heat for 10-14 minutes or until chicken is no longer pink, turning and basting frequently with glaze. Yield: 4 servings.


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