Chicken Kabobs on a George Foreman Grill

Regardless of what time of year it is or what the weather is like outside, making chicken kabobs on your George Foreman Grill is easy and will have your mouth watering for more.

If you're not a white chicken meat lover, you could make this with boneless and skinless chicken thighs instead.

Tips for making Chicken Kabobs:

Marinate the meat and veggies overnight. 3-4 hours prior to grilling

It is key to having the recipe turn out moist, juicy and full of fresh flavor.

skewer everything prior to grilling.

– Boneless, skinless chicken breast – Red bell pepper – Green bell pepper – Red onion – Olive oil – Apple cider vinegar – Soy sauce – Worcestershire sauce / Lime juice – Brown sugar – Salt – Garlic powder – Pepper

Ingredients

Place the chicken, peppers, and onion on kabob sticks and lay the kabobs in shallow baking dish. In a small bowl, combine the olive oil, vinegar, soy sauce, Worcestershire sauce, lime juice, brown sugar, salt, garlic powder, and pepper. Whisk to mix.

When ready to cook, preheat the George Foreman grill. When the grill is warm, place the kabobs on the grill and close the lid. Cook for 6 minutes, then flip the kabobs one-quarter turn and cook for an additional 6 to 8 minutes, until chicken is cooked through.

Enjoy with your family!