Monday, October 7, 2013

Grilled Chinese Chicken Kabobs

I think almost every other recipe I make is Asian-inspired.  I just really love the flavors and different combinations.  For this dish, I let it marinate overnight and then I cooked it in a skillet instead of skewering and grilling.  Still really tasty.

Grilled Chinese Chicken Kabobs
from Six Sisters' Stuff

1/2 cup soy sauce
1/2 cup brown sugar
2 tbsp dried minced onion
1/4 cup rice vinegar
3 cloves garlic, minced
2 tsp ginger, minced
2 tbsp sesame oil
2 boneless, skinless chicken breasts, cut into 1" pieces

Mix together the first seven ingredients and place in a large resealable bag.  Place chicken pieces in the bag, seal and shake to coat.  Refrigerate at least 2 hours (or overnight).  Remove chicken from refrigerator and thread chicken on skewers.  Discard marinade.  Place skewers on a preheated grill at medium-high heat.  Cook until chicken is no longer pink and has an internal temperature of 165F.

No comments:

Post a Comment