Korean BBQ Chicken Kabobs

Ingredients

• 1 pound chicken thighs, cut into 1-inch pieces
• 1 medium red bell pepper, seeded and cut into 1-inch chunks
• 2 green onions, cut into 1-inch pieces
• 1/4 cup less-sodium soy sauce
• 1/3 cup Frank's RedHot® Korean BBQ Squeeze Hot Sauce
• 2 tablespoons light brown sugar
• 2 tablespoons unseasoned rice vinegar

directions

1. Thread chicken, bell pepper and green onion onto skewers. Place in 13x9-inch baking dish. Mix remaining ingredients in small bowl. Reserve 1/4 cup for basting. Pour remaining marinade over kabobs.
2. Cover and refrigerate kabobs 1 hour. Remove from marinade. Discard any remaining marinade.
3. Grill kabobs over medium-high heat 4 to 6 minutes per side or until chicken is cooked through, turning occasionally and brushing with reserved marinade. Serve sprinkled with chopped green onions and a drizzle of Korean BBQ Squeeze Sauce, if desired.