Chicken & Pineapple Skewers

I was looking for a recipe to use boneless skinless chicken thighs. We like the richness of chicken dark meat.  So after some searching on food network, I came across this recipe courtesy of Tyler Florence--he's a classy guy and I love the things he cooks.  So here it is, Chicken & Pineapple Skewers.

First let's get all the ingredients together:  chicken thighs, pineapple, green pepper, ketchup, soy sauce, honey, yellow mustard, brown sugar, garlic, lemon, olive oil, salt & pepper.

First make the sauce:  1 cup ketchup, 1/4/ cup soy sauce, 1/4/cup honey, 1 Tbls. yellow mustard, 1/4 cup packed light brown sugar, 2 cloves garlic, & juice of one lemon.  Combine all of the above ingredients in a saucepan over medium heat.  Simmer until thickened, about 10 minutes.  Cool and remove the garlic cloves.

Cut chicken thighs into 2 inch pieces, cut the pineapple into 1 inch chunks, cut the green pepper the same.

Thread the pieces onto 4 to 6 metal skewers, alternating between chicken, pineapple, and green pepper.  Brush the skewers with olive oil and season with salt and pepper.

Set aside about 1/2 of the sauce. Brush the skewers with some of the remaining sauce.  Preheat a grill to medium high.  Grill the skewers, turning and basting with the sauce regularly, until cooked through, 10 to 12 minutes.  Serve with the remaining sauce.

Enjoy friends!

Teriyaki Chicken Thighs with Asparagus Salad

These are skinless and boneless thighs.  The dark meat is rich and delicious!  

So gather up the ingredients and let's get cooking.

6 Chicken thighs 

1/4  C. low sodium Soy Sauce

2 Tbl. Rice Vinegar

2 Tbl. Brown Sugar

2 garlic cloves, grated or minced

1 tsp. grated fresh ginger root

1/4 tsp. Red Pepper Flakes.

Combine the marinate ingredients, mix well, and pour into a zip lock bag.  

Throw in the chicken thighs, mush them around.

Seal the bag and into the fridge for 2-4 hours.

Here's a close up on grating the ginger root, do the garlic the same way!

Time's up!  Take the chicken thighs out of the marinate,

and arrange them on a broiler pan.

Turn the oven broiler on high and broil these for 8 - 10 minutes,

flip them over and broil for another 8 minutes.  They will be really tender!

The finished product.  Tender and very flavorful.  

Note: sprinkle on some sesame seeds.

There was fresh asparagus at the store today, 

so along with the chicken I made this salad:

Slice some asparagus spears crosswise into about 1 1/2 inch slices

Slice some mushrooms, and halve a few grape tomatoes.

Steam the asparagus until tender crisp, 

and saute the mushrooms in olive oil until tender.

Mix up the dressing:  

1 part soy sauce, 1 part oyster sauce, 1 part olive oil, 1 part  honey.

Pour on the dressing, toss and mmmmmmm.

Serve this salad cold or at room temp.

Enjoy, friends!