New Taste Journal
Whole Grain · Whole Food · Big Flavors
Asian Chicken Kabobs
1/2 Green Bell Pepper
1/2 Red Bell Pepper
1 Tbs. Whisky
1 1/2 Pounds Chicken Breast, boneless, skinless, large
Cut onion and peppers into large pieces.
You need about 10 pieces of each pepper and 20 pieces of onion.
Cut chicken into large 1.5 ounce pieces.
Mix whisky into teriyaki glaze.
Mix all ingredients: chicken, peppers, onion and sauce together.
You can place the ingredients into a gallon bag or just leave them in the mixing bowl.
Cover / seal ingredients and place into the fridge for 6 to 24 hours.
Place ingredients onto skewers.
Suggested order is...green pepper, onion, chicken, red pepper, onion, chicken, green pepper, onion chicken.......
Ready for the grill.
Place 2 foil covered bricks onto the bbq.
Turn heat to medium-high.
Place skewers between the bricks.
Chicken will be suspended over the heat.
Close lid and cook for 7 minutes.
Open lid and turn kabobs over.
Close lid and cook another 7 minutes.
Open lid and check the middle piece of chicken to see that skewers are ready.
To check, simple slice into the chicken with a small knife and look inside.
Remove from heat and serve.
Goes great with
Soba Noodle Salad.
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.