• 1 pound fresh broccoli, broken into florets
  • 2 large navel oranges
  • 1 pound Member’s Mark® Boneless Skinless Chicken Breasts, cut into 1-inch cubes
  • 4 plum tomatoes, quartered
  • 1 large onion, cut into wedges
  • GLAZE:
  • 1/4 cup barbecue sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons honey


  • Place 1 in. of water in a large saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain.
  • Cut each orange into eight wedges. On eight metal or soaked wooden skewers, alternately thread chicken, vegetables and oranges. In a small bowl, combine the glaze ingredients.
  • Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, uncovered, over medium heat or broil 4-6 in. from the heat for 10-14 minutes or until chicken is no longer pink, turning and basting frequently with glaze. Yield: 4 servings.
  • source;http://www.tasteofhome.com/Recipes/Citrus-Chicken-Kabobs