Grilled Chicken Kabobs Recipe
Yield: 4 Servings
2 t mustard,Ground
1 T worcestershire sauce
1/2 c water
1/2 c soy sauce
1 T vegetable oil
4 boneless skinless chicken
1 breast halves
2 md zucchini -- cut in 1 1/2 in
1 slic
1 md onion -- cut in wedges
1 md green pepper -- cut into
1 chunks
12 fresh mushrooms
In a resealable plastic bag, combine the mustard and Worcestershire
sauce. Add water, soy sauce and oil; remove 1/3 cup and set aside for
basting. Cut chicken into 1 1/2 inch pieces; add to bag. Seal and
refrigerate for 1 1/2 to 2 hours. Drain, discarding marinade. Thread
chicken and vegetables alternately on skewers. Baste with reserved
marinade. Grill over hot coals for 10 minutes. Turn and baste. Cook
10 minutes more or until chicken juices run clear.
Grilled Chicken Teriyaki
Yield: 4 Servings
1/3 c sake (or dry sherry)
1/3 c honey
3 T teriyaki sauce
1/8 t garlic salt
1 salt and ppper,To Taste
Place chicken, skin side up, in shallow baking dish. Sprinkle with
salt and pepper. Mix together sake, honey, teriyaki sauce and garlic
powder. Brush generously over chicken. Place in 400 degree oven for
10 minutes; baste again and cook 10 minutes longer. Remove chicken
from oven and place on prepared grill, skin side up; baste
thoroughly. Cook 6" from very hot coals for 10 to 15 minutes. Turn
chicken briefly to give skin side a crackly finish. Baste bony side
with any remaining sauce.
Grilled Chicken Thighs
Yield: 4 Servings
8 lg chicken thighs -- skinned
1/2 c soy sauce
5 green onions --,Chopped
1/4 c lime juice
2 T dark brown sugar
1 T honey
1 t dried red pepper,Crushed
1 clove garlic --,Pressed
1 lime wedges & parsley for
1 garnish
Place chicken thighs in an 11x7x1 1/2 inch baking dish. Combine soy
sauce and next 6 ingredients; pour over chicken. Cover and
refrigerate, turning occasionally, 8 hours. Drain chicken, reserving
marinade. Cook chicken without grill lid, over medium coals (300-350)
10 minutes on each side or until done, basting frequently with
reserved marinade. Garnish, if desired.
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