Traeger Chicken Kabobs
Combine flavorful marinated chicken with fresh veggies and skewer them together for easy cooking on the Traeger Grill.
Servings: 4
Calories: 187kcal
Equipment
- 1 cutting board
- 1 sharp knife
- 1 zip top bag or snap ware container
- traeger wood pellets
- 4 stainless steel skewers
Ingredients
- 1 pound chicken tenders or boneless skinless breasts
- 1 cup teriyaki marinade either store bought or homemade
- ½ red onion
- 1 whole red bell pepper
- 12 white mushrooms
- 1 tablespoon olive oil
- salt and pepper
Instructions
- Prepare the chicken by cutting tenders OR breasts into 1 inch chunks. Place the cut chicken into a zip top bag or food storage container. Pour in one cup of teriyaki marinade and stir to coat all of the chicken evenly. Place the chicken in the refrigerator for one hour.
- Preheat the Traeger Grill to 400F.
- Clean the mushrooms with a wet paper towel and cut off the stems. Cut the bell pepper and red onion into 1 inch pieces.
- Drizzle the vegetables with olive oil and lightly season with salt and pepper.
- Make the kabobs by taking the stainless steel skewers and poke through the chicken, mushrooms, red onion, and bell pepper alternating ingredients as you go.
- Once the grill has reached 400 degrees, place the skewers on the grill and cook for 20-25 minutes. Flip the skewers one time, half way through to create grill marks on both sides.
- Use tongs to remove the skewers from the grill. Allow the skewers to cool before handling the metal skewer with bare hands.
- Serve the kabobs with rice and extra teriyaki sauce on the side.
Video
Nutrition
Calories: 187kcal | Carbohydrates: 5g | Protein: 26g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 136mg | Potassium: 693mg | Fiber: 1g | Sugar: 3g | Vitamin A: 966IU | Vitamin C: 42mg | Calcium: 13mg | Iron: 1mg