Asian Chicken Kebabs
These kebabs grill in minutes.
Makes 6 to 8 servings
2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch cubes
1 pound cremini mushrooms, wiped clean and stems removed
1/2 cup soy or teriyaki sauce
1/4 cup olive oil
1/2 teaspoon garlic salt
2 tablespoons honey
Alternately thread the chicken cubes and mushrooms onto skewers and arrange in a shallow glass dish.
Combine soy or teriyaki sauce, olive oil, garlic salt and honey in a small bowl and whisk to blend. Pour the sauce over the kebabs and marinate for at least 1 hour.
Grill for 10 to 12 minutes, or until the juices run clear, on each side, basting with the marinade
These kebabs grill in minutes.
Makes 6 to 8 servings
2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch cubes
1 pound cremini mushrooms, wiped clean and stems removed
1/2 cup soy or teriyaki sauce
1/4 cup olive oil
1/2 teaspoon garlic salt
2 tablespoons honey
Alternately thread the chicken cubes and mushrooms onto skewers and arrange in a shallow glass dish.
Combine soy or teriyaki sauce, olive oil, garlic salt and honey in a small bowl and whisk to blend. Pour the sauce over the kebabs and marinate for at least 1 hour.
Grill for 10 to 12 minutes, or until the juices run clear, on each side, basting with the marinade
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