Marinated Chicken Kabobs

Recipe View In a medium bowl, whisk together the vegetable oil, soy sauce, light corn syrup, lemon juice, sesame seeds, garlic powder, and garlic salt until thoroughly combined. (2 minutes)

Recipe View Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to fully penetrate the chicken. (2 hours minimum)

Recipe View Preheat your outdoor grill to medium heat and lightly oil the grate to prevent sticking. (5 minutes)

Recipe View Thread the marinated chicken onto skewers, alternating with quartered onions, fresh mushrooms, and bell pepper chunks. Arrange the assembled skewers on a clean plate, ready for grilling. (15 minutes)

Recipe View Pour the remaining marinade into a small saucepan and bring it to a boil over medium heat. Allow the marinade to simmer and thicken slightly, approximately 5 to 10 minutes. Keep a close watch to prevent burning. (5-10 minutes)

Recipe View Carefully place the skewers onto the preheated grill, ensuring they are evenly spaced. Cook, turning frequently, until the chicken is cooked through and the juices run clear when pierced with a fork, about 15 to 20 minutes. During the last 10 minutes of grilling, baste the skewers frequently with the boiled marinade to add flavor and moisture. (15-20 minutes)

Recipe View To ensure the chicken is fully cooked, insert an instant-read thermometer into the center of a chicken piece. It should read at least 165 degrees F (74 degrees C) before removing the skewers from the grill.