Wanted to make something yummy but not too difficult for Mother's Day and kabobs popped into my head - perfect, dad can BBQ them! Haha.
I already knew I wanted pineapple, peppers, and onion on the Kabobs, and my mom's favorite is chicken, so that was the obvious protein choice. But now, what to do for the seasoning/marinade?!
Of course I headed to Google and started searching. I found a great teriyaki recipe at Damn Delicious but I changed it just a bit to make it my own!
The results was some fantastic kabobs!! Make sure to check out the recipe below as well as the original!
(Left): Pre-grilling
(Above): Post-grilling
Teriyaki Chicken Kabobs
INGREDIENTS:
2 tablespoon cornstarch
1/2 cup soy sauce
1/2 cup brown sugar, packed
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1 teaspoon turmeric
3 tablespoons honey
4 boneless, skinless, chicken breasts, cut into 1-inch chunks
2 bell peppers
2 cans pineapple (chunk)
2 smallish sweet onions
DIRECTIONS:
1. In a small bowl, whisk together cornstarch and 1/2 cup water; set aside.
2. In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, turmeric, and honey; bring to a simmer.
3. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature.
4. In a gallon size Ziploc bag combine teriyaki marinade and chicken; marinate for 1-2 hours (or as long as overnight if desired).
5. Preheat grill to medium high heat.
6. Thread chicken, peppers, onions, and pineapple onto skewers, in whatever pattern or combo you like!
7. Put skewers to the grill and cook until golden brown and cooked all the way through, about 3-4 minutes per side.
8. ENJOY!!
I already knew I wanted pineapple, peppers, and onion on the Kabobs, and my mom's favorite is chicken, so that was the obvious protein choice. But now, what to do for the seasoning/marinade?!
Of course I headed to Google and started searching. I found a great teriyaki recipe at Damn Delicious but I changed it just a bit to make it my own!
The results was some fantastic kabobs!! Make sure to check out the recipe below as well as the original!
(Left): Pre-grilling
(Above): Post-grilling
Teriyaki Chicken Kabobs
INGREDIENTS:
2 tablespoon cornstarch
1/2 cup soy sauce
1/2 cup brown sugar, packed
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1 teaspoon turmeric
3 tablespoons honey
4 boneless, skinless, chicken breasts, cut into 1-inch chunks
2 bell peppers
2 cans pineapple (chunk)
2 smallish sweet onions
DIRECTIONS:
1. In a small bowl, whisk together cornstarch and 1/2 cup water; set aside.
2. In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, turmeric, and honey; bring to a simmer.
3. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature.
4. In a gallon size Ziploc bag combine teriyaki marinade and chicken; marinate for 1-2 hours (or as long as overnight if desired).
5. Preheat grill to medium high heat.
6. Thread chicken, peppers, onions, and pineapple onto skewers, in whatever pattern or combo you like!
7. Put skewers to the grill and cook until golden brown and cooked all the way through, about 3-4 minutes per side.
8. ENJOY!!
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