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Tuesday, March 30, 2010

Teriyaki Chicken Kebabs

These are some of the best flavored kebabs I've ever had!  This is a perfect meal to prepare and marinate the night before eating.  You can also make enough for leftovers!  A great summer dish.

Serves 4 - 6


4 boneless skinless chicken breasts
1 Large zucchini
1 Med red onion
1 Med sized can pineapple chunks
1 Red bell pepper
1 Cup sugar snap peas

1 Cup soy sauce
1/2 Cup vegetable oil
3 Tbsp brown sugar
3 Garlic cloves, minced
1 Tbsp grated fresh peeled ginger
2 Tbsp sherry vinegar

To Make:

Mix together all marinating ingredients.  Cut up raw chicken into large bite size pieces.  In freezer bag, mix a half of the marinade with the chicken pieces.  Store in refrigerator.  Cut up all other veggies into thick slices, and marinate with remaining marinade.  (Marinate for as long as desired, no more than 1 day in the refrigerator). 

30 minutes before cooking, soak wooden skewers in water to prevent splintering.  Place a variety of chicken and vegetables on skewers and grill until chicken is cooked thoroughly and veggies are crisp. 

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