Grilled Citrus Chicken Kabobs

These colorful, citrusy Chicken Kabobs are great for a summer party or backyard barbecue. They allow your guests to socialize while helping to prepare the meal. Serve them for an appetizer or a main dish.

Set out bowls of cut up fruits, vegetables, and marinated chicken and let your guests prepare kabobs according to their personal tastes. Keep marinated chicken refrigerated until ready to make kabobs.

As an alternative Chicken Kabobs may also be prepared on skewers earlier the same day as the party and refrigerated until ready to grill. Not as much fun but guests do not have to wash their hands after preparing kabobs.

Serve these delicious kabobs with brown or white rice. Brown rice is a little more chewy that white rice, adding whole grains and fiber to your diet. Make your rice more flavorful by adding Watkins Chicken Soup Base to the water when cooking the rice. Add 1 1/2 teaspoons to each cup of water and mix well before adding rice.

Prepare extra skewers of grilled vegetables for a more filling meal. Grill pineapple slices and serve with a scoop of vanilla ice cream for dessert.

A crisp green salad and garlic bread round out your menu.

Grilled Citrus Chicken Kabobs

1/2 cup orange juice
1/4 cup lemon juice
1/4 cup lime juice
1 8 oz can pineapple chunks, drained and save the juice
1/4 cup olive oil
1/2 teaspoon Watkins Organic Garlic Powder
1/2 teaspoon salt
1/2 teaspoon Watkins Granulated Black Pepper
1 lemon
1 lime
1 small orange
4 boneless, skinless chicken breasts
1/2 green pepper
1/2 red pepper
1 cup whole mushrooms
1 small red onion
8 wooden or metal skewers

Combine orange juice, lemon juice, lime juice, pineapple juice, olive oil, garlic powder, salt and pepper in a bowl. Whisk juices together well. Reserve 1/2 cup of this marinade mixture. Place chicken in a large ziploc bag and add the remaining marinade. Chill at least 2 hours, turning the bag frequently to coat the chicken.

Cut peppers and onions into 1 inch chunks. Slice the mushrooms in half.

Soak 8 wooden skewers in water for at least 30 minutes or use metal skewers. Use caution when turning or removing kabobos on metal skewers because they become very hot.

Remove chicken from the marinade and cut into 1 inch pieces. Cut lemon, lime and orange into 1-2 inch pieces. Thread skewers with the fruits, vegetables and chicken in an alternating pattern.

Preheat a gas/charcoal grill or ridged grill pan to a medium-high heat. Place kabobs on the grill and baste occasionally with the reserved marinade. Turn kabobs frequently and cook until chicken is done. Place on a platter to serve and garnish it with any of the leftover fruits.

The fruits make the chicken so moist and tender. It can help to par-boil (pre-boil) the peppers and onions for 2-3 minutes prior to adding to skewers. This process helps to ensure they will finish cooking with the rest of the food plus helps prevent cracking when you thread the skewers.

Number of servings: 8 kabobs

Eleisia Whitney has a Watkins Home Business. She enjoys cooking and baking with Watkins extracts, spices, herbs, and sauces for healthy meals. Eleisia publishes a Watkins Newsletter called Around the Kitchen Table, that brings you recipes, cooking and health tips, and contests for free Watkins products.
Read the current issue at http://www.everydaynecessities.com/july15-08newsletter.htm
Visit her at http://www.everydaynecessities.com and http://www.WatkinsOnline.com/eleisiawhitney

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