Ingredients:
1/2 Green Bell Pepper
1/2 Red Bell Pepper
1/2 Onion
1 Recipe Teriyaki Glaze
1 Tbs. Whisky
1 1/2 Pounds Chicken Breast, boneless, skinless, large
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Cut onion and peppers into large pieces.
You need about 10 pieces of each pepper and 20 pieces of onion.
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Cut chicken into large 1.5 ounce pieces.
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Mix whisky into teriyaki glaze.
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Mix all ingredients: chicken, peppers, onion and sauce together.
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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.
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Place ingredients onto skewers.
Suggested order is...green pepper, onion, chicken, red pepper, onion, chicken, green pepper, onion chicken.......
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Place 2 foil covered bricks onto the bbq.
Turn heat to medium-high.
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Place skewers between the bricks.
Chicken will be suspended over the heat.
Close lid and cook for 7 minutes.
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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.
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