Korean BBQ Chicken Kabobs

These healthy barbecue kabobs are perfect for a summertime lunch or dinner. Most of the marinade ingredients are pantry staples and when combined with boneless skinless chicken thighs, green bell pepper, and purple onion, the flavor is fantastic! Simply marinate the chicken and vegetables for a few hours, thread onto skewers, grill, and serve with a side of Jasmine rice, Korean slaw, kimchi, or sauteed spinach for a complete meal. Delicious!

1-quart resealable plastic bag

4 12-inch metal or wood-soaked skewers

Gas or charcoal grill, cold grill grates lightly brushed with canola oil

Tongs

Ingredients:

Marinade:

2 tablespoons rice vinegar

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon brown sugar

½ teaspoon garlic powder

¼ teaspoon ground ginger

¼ teaspoon crushed red pepper flakes

¼ teaspoon kosher salt

¼ teaspoon black pepper

Chicken & Vegetables:

1 lb. boneless, skinless chicken thighs, cut into 1-inch pieces

½ of a medium purple onion, cut into fourths and separated into 1-inch petals

1 large green bell pepper, seeded and cut into 1-inch squares

In a small bowl stir together marinade ingredients.

Place chicken, onion petals, and bell pepper squares in a 1-quart size resealable plastic bag.

Pour marinade over chicken and vegetables. Seal and gently squeeze bag to incorporate marinade. Refrigerate for 4-6 hours.

Thread 2 pieces of chicken, then 1 onion petal and 1 bell pepper square onto a skewer. Repeat several times equally onto four skewers until all of chicken and vegetables have been used. Discard any liquid.

Heat a gas or charcoal grill to 375 degrees. Grill kabobs for 5-6 minutes per side or until chicken is no longer pink in center and vegetables are tender, turning once with tongs. Serve immediately. Serves 4.

Red, orange, or yellow bell pepper may be substituted for the green. Pineapple chunks may be added if desired.