Savory Chicken cabobs
  • Cooking Time: 45 minutes
  • Servings: 8-10
  • Preparation Time: 15 minutes
  • 2 lbs dark meat Chichen breast (de-boned)
  • 2 large zucchini
  • 2 large onions
  • 1 small red pepper
  • 1 large jar duck sauce (sweet)
  • 3 T Garlic powder
  • 3 T onion powder
  • 2 t Kosher salt
  • Pepper to taste
  • 3 T Soy sauce
  • 10-12 bamboo sticks (or metal)
  1. If you're going to be using bamboo sticks, soak them in cold water for 30 minutes. Meanwhile, cut the zucchini into rings and onions and pepper into squares. Set aside. Cut the chicken breast into cubes as well. Then, take the skeweres and make a pattern of chicken, zucchini, onions and peppers. There should be 3 pieces of chicken on each skewer. When you are done placing the veggies and chicken on the skewers set that aside so that you can make the sauce. Heat the oven to 375.
  2. In a bowl, place the duck sauce inside. Add in the garlic powder, onion powder, salt, pepper and soy sauce then mix. Place all the skewers in a 9"13 pan(use about 4 pans). Brush the mixture onto of the skewers and make sure every piece has a nice amount of sauce. Put the remaining sauce on top of the skewers. Cover all the pans and place in the oven for 30 minutes. Baste every 15 minutes. After 30 minutes turn the oven down to 200 and uncover the pans. Baste it again and let it sit for 15 minutes. Serve hot.
I created this recipe because my sister loves dark meat Chicken, so I wanted to create a recipe with dark meat chicken breast that was a little different. This was a major hit! I hope you and your family can enjoy these delicious cebobs the same way my family did!