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  • 1/4 cup rice wine vinegar
  • 1/4 cup canola oil
  • 3 tablespoons soy sauce
  • 2 teaspoons Chinese five-spice powder
  • 1 teaspoon sesame oil
  • 1/2 cup sliced scallions
  • 2 tablespoons chopped fresh ginger
  • 1 1/4 pounds boneless skinless chicken breasts, cut into 11/2-inch chunks
  • 2 orange sweet peppers, cored, seeded and cut into 11/2-inch pieces
  • 16 large scallions, trimmed, and bottom third (root end) of each sliced into two 21/2-inch pieces
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How to Make Grilled Rosemary Chicken

If you are looking to spice up your marinade choice for yout next chicken dish try this grilled rosemary chicken recipe. The lime, rosemary and garlic turns your chicken into a light, tasty summer meal.

In a bowl, whisk together vinegar, canola oil, soy sauce, five-spice powder and sesame oil. Stir in scallions and ginger.
In a resealable plastic bag, toss chicken and peppers with 3/4 of the marinade. Refrigerate 1 to 2 hours.
Heat grill to medium-high heat. Thread marinated chicken and peppers, as well as large sliced scallions, on eight 10-inch skewers. Brush skewers with remaining marinade. Grill on mediumhigh heat for 7 minutes, flip and grill another 7 minutes or until chicken is cooked through.

nutrition information

Per Serving: cal. (kcal) 333, Fat, total (g) 17, chol. (mg) 82, sat. fat (g) 2, carb. (g) 8, fiber (g) 2, pro. (g) 36, sodium (mg) 792, Percent Daily Values are based on a 2,000 calorie diet
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