Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Put your marinade and cubed chicken together and marinate at least 2 hours. I also cut my veggies and put them in another bag with a little of the same marinade. I do this in the morning and then all I have to do at dinner time is assemble my kabobs and grill them! I serve with a rice pilaf of brown rice and wild rice.

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Recipe Summary

cook:
15 mins
additional:
2 hrs
total:
2 hrs 30 mins
prep:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk orange marmalade, balsamic vinegar, red wine, olive oil, chives, basil, garlic, sage, garlic salt, and kosher salt together in a bowl until marinade is smooth. Pour about 1/4 of the marinade into a resealable plastic bag; add mushrooms, bell pepper, and red onion. Squeeze air out of bag and seal.

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  • Pour the remaining marinade into a separate resealable bag; add chicken. Squeeze air out of bag and seal. Marinate vegetables and chicken in the refrigerator, 2 to 8 hours.

  • Remove vegetables and chicken from bag and discard marinade. Thread vegetables, chicken, and pineapple onto skewers.

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  • Cook kabobs on the preheated grill until chicken is no longer pink in the center, 5 to 10 minutes per side.

Cook's Note:

If you love basil like I do, you can add more basil to the marinade!

The kabobs can also be broiled in the oven.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

197 calories; protein 14g; carbohydrates 24.6g; fat 5g; cholesterol 32.3mg; sodium 162.5mg. Full Nutrition
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