Grilled Chicken Sanpete Kabobs
Grilled Chicken Sanpete Kabobs are an easy summer main dish that’s loaded with flavor, and these tasty kabobs are low-carb, low-glycemic, gluten-free, dairy-free, and South Beach Diet friendly! Use the Diet-Grilling Recipes to find more recipes like this one.
This weekend is Mother’s Day, the unofficial start of grilling season for some of you. May is also National Barbecue Month, so I thought it was a good time to make these Grilled Chicken Sanpete Kabobs and update the post with some better photos.
This is a recipe I found years ago in one of the Salt Lake newspapers, and the “Sanpete” in the recipe title refers to Sanpete County, a part of central Utah where lots of turkeys are raised. It’s also where my sister Val lives, and she uses this tasty marinade on turkey! What makes this marinade recipe a bit unusual is the addition of horseradish, which gives it a nice flavor and a slight kick. The marinade is great on turkey breast, but through the years I’ve used it mostly for chicken kabobs like this. This is a marinade you can put on the chicken in the morning when you go to work and let it sit in the fridge all day, ready to cook when you get home that night.
My original recipe made 8 kabobs, but I’ve come to realize that’s more than most people would make at once. For these photos and the updated recipe, I’m giving the amounts for 4 kabobs, but you can easily double the recipe if you’d like to make 8!
The recipe called for Ginger Ale, but I’ve never been able to find a diet version of it, so I used this Diet 7-up which worked great. Any diet lemon-lime soda will work (or use regular soda if you don’t care about carbs.) If you’re making 4 kabobs, you’ll have half a can of soda to drink while you work! Whisk together diet soda, sesame oil, horseradish, soy sauce, garlic, ginger, and black pepper. Put the chicken pieces in a Ziploc bag (or plastic container with a lid), pour in the marinade and let it marinate 6-10 hours in the refrigerator.
When you’re ready to cook the chicken, drain the pieces in a colander placed in the sink. Thread the chicken pieces onto four skewers. If you have double skewers like mine, you won’t have to worry about the pieces spinning on the skewers, but for single skewers, fold each piece of chicken over and push them tightly together on the skewers. Rub the grill with olive oil or spray with grill spray, then preheat to medium high heat before you put skewers on the grill.
If you want grill marks on your kabobs, start by laying the skewers on the diagonal. When marks appear, rotate them so they’re going diagonally the other way. After 8-10 minutes on the first side, turn skewers over and cook until they feel firm (but not hard) to the touch. Total cooking time for both sides will be about 15-20 minutes, but actually cooking time will depend on your grill temperature and how thick the chicken pieces are.
Make it a Meal:
Serve Grilled Chicken Sanpete Kabobs with something like Roasted Asparagus with Creamy Tahini-Peanut Dipping Sauce or Roasted Broccoli with Soy Sauce and Sesame Seeds for a low-carb meal!
More Grilled Chicken You Might Like to Try:
Grilled Chicken with Balsamic Vinegar from Kalyn’s Kitchen
Grilled Garlic Lemon Chicken Breasts from Amanda’s Cooking
Grilled Chicken Under a Brick from Pinch My Salt
Peruvian Grilled Chicken from Andrea Meyers
Grilled Chicken Sanpete Kabobs
These Grilled Chicken Sanpete Kabobs are loaded with flavor and would be an easy summer main dish.
- 4 boneless, skinless chicken breasts
- 6 oz. (1/2 can) diet ginger ale or diet lemon lime soda
- 2 T sesame oil
- 2 T horseradish (or more)
- 2 1/2 T soy sauce (gluten-free if needed)
- 1 1/2 tsp. garlic powder (or garlic puree)
- 1 1/2 tsp. ginger puree or grated fresh ginger (do not substitute dried ginger)
- coarse ground black pepper to taste
- Trim all visible fat or tendons from chicken breasts, then cut each piece of chicken into 6-8 same-size pieces and put in Ziploc bag.
- Combine marinade ingredients, pour over chicken and marinate 6-10 hours in refrigerator.
- When ready to cook, rub the grill grates with olive oil or spray with grill spray, then preheat grill to medium-high heat. (You can only hold your hand there for 2-3 seconds at that heat.)
- Drain chicken in a colander placed in the sink, then thread chicken on to skewers,.
- For single skewers, fold each piece of chicken over and press the chicken pieces together so they do not “spin” on the skewers.
- For grill mark, lay skewers on a diagonal and cook 3-4 minutes or until marks appear, then rotate diagonally the opposite way and cook 3-4 minutes more.
- Turn skewers over and continue to cook until slightly browned and firm but not hard to the touch, about 15-20 minutes.
- Serve hot.
If you have a grill top “wok” pan you could cook this with some snow peas, onions, and mushrooms for a grill-cooked “stir fry”. If you choose this option, cook the chicken in the wok pan for 10-15 minutes, then add veggies and cook about 5 minutes more.
I found this recipe years ago in the Salt Lake Tribune.All images and text ©
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Made with diet soda, this recipe is perfect for any phase of the South Beach Diet and most other types of low-carb diet plans.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.