This combination of fresh summertime vegetables has a delicious combination of flavors. This recipe does take a little time to prepare due to the time needed to marinate the chicken, vegetables, and corn; but what a great way to spend a summer evening, by getting the opportunity to fire up the grill.
The next time you fire up the grill try this healthy combination of flavors with this low carb, low fat, Grilled Oriental Chicken Kabobs recipe with Grilled Corn on the Cob. Your family and guest will love it.
“Leaving up to 99% less residue, PAM is your ally in the kitchen and allows you to save time during prep and clean up.”
“Disclosure: Compensation was provided by ConAgra via Mode Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of ConAgra.”Print
Grilled Oriental Chicken Kabobs recipe with grilled Corn on the Cob
- 2 cans PAM® Cooking Spray (1 butter flavor and 1 for coating the grill grates)
- 1 pound boneless skinless chicken breasts (cut into 1 inch pieces)
- ½ medium red onion (push the layers apart and cut into 1-inch pieces)
- 2 small zucchini squash (cut into 1-inch pieces – I cut the squash in half and then sliced 1-inch pieces)
- 1 package fresh whole mushrooms (8 ounces)
- 2 tablespoons soy sauce
- 2 tablespoons Sherry
- 1 teaspoon dark sesame seed oil
- 4 cloves of garlic or to taste (minced)
- ½ red sweet bell pepper (cut into 1-inch pieces)
- ½ green or orange bell pepper (cut into 1-inch pieces)
- 5 skewers
- 6 ears corn on the cob
- ¼ cup salt for corn
- 2 quarts of cold water
- Prepare the bell pepper, mushrooms, onion, and chicken according to the ingredients list and place them in a 1-gallon food storage bag.
- In a medium size bowl mix together the soy sauce, Sherry, garlic, and sesame seed oil. Pour the mixture over the chicken, seal the bag, and work the bag with your hands to coat. Marinate in the refrigerator for at least 30 minutes. This can be started as long as 4 hours ahead of time if needed – flip the bag occasionally to move the marinade through the vegetables.
- In a large kettle dissolve the salt into the cold water, husk the corn, and place the corn in the salted water. (I set a plate on the corn to hold it down in the water)
- Place the skewers in water. (Soak for at least 20 minutes)
- Preheat the grill on high heat, clean and prepare the grates using PAM® Grilling spray; this also helps for an easy clean-up when you’re done the grilling.
- Drain the chicken and vegetables, reserving the marinade in a small bowl. Thread the chicken and vegetables onto 4 skewers, arranging as desired. (I always have an extra skewer on hand for any leftover vegetables – so only use the 5th one if needed.)
- Place the kabobs on the grill, reduce to medium-high heat, and brush with the reserved marinade. Flip the kabobs when they start to brown and continue brushing them with the marinade until the marinade is used up. Grill until the kabobs have a slight char and the chicken has an internal temperature of 165F. Remove to a serving platter and tent with aluminum foil to keep warm.
- Increase grill to high heat, remove the corn from the salt water and grill them, turning frequently, until corn is cooked, and slightly charred.
- Spray the corn with PAM® Butter spray and season with salt and pepper to taste.
- Serve corn and Kabobs together. Enjoy