Teriyaki Glazed Chicken KaBobs

I ran across this recipe for chicken KaBobs on The Iron You blog. The photo and recipe sounded amazing and I had all the ingredients on hand.

Ingredients 

Serves 6

¼ cup soy sauce
¼ cup white wine
¼ cup water
1 tablespoon honey
1 teaspoon white vinegar
2 teaspoons grated fresh ginger
2 cloves garlic, minced
bamboo skewers 
2 lb free-range chicken breasts, cut into 1½-inch chunks
Ground black pepper to taste

I added some vegetables to the KaBobs.  Button mushrooms, green peppers, and onion.

The chicken chunks bathing in the marinade

Toss the vegetables with some olive oil, salt, and pepper

Drain the marinade off the chicken, do not save the marinade.

Soak bamboo skewers in some water,

thread the vegetables and chicken on

the skewers

Grill until the chicken is cooked and vegetables are tender

Directions

In a small saucepan, over medium heat, add soy sauce, white wine, water, honey, white vinegar, ginger and garlic. Bring to a boil, lower the heat and let simmer for 5 minutes.

Turn off the heat and let cool for at least 10 minutes.

In a shallow sealable container or in a large Ziplock bag, combine chicken chunks and teriyaki marinade. Cover or seal and marinate in the refrigerator for at least 30 minutes
(marinate overnight for fullest flavor).

Remove the chicken from the marinade and skewer onto bamboo sticks
that have been soaked in water for 5 minutes.

Heat a grill or a grill pan to medium-low heat
(if you’re using an outdoor grill lightly oil the grill grates).

I strongly recommend low-temperature cooking so that the teriyaki marinade
can glaze without burning black.

Grill the chicken kebabs, until golden brown and cooked through, about 10 - 12 minutes turning regularly, until juices run clear.

Transfer kebabs to a platter, top with chopped cilantro and serve.

This recipe is courtesy from the  "The Iron You"  Isn't their photo beautiful?  And the recipe is delicious!!!!

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!