Wednesday, June 19, 2013

♥ TERIYAKI CHICKEN KABOBS

 TERIYAKI CHICKEN KABOBS


2 chicken breasts, boneless and skinless
3 tablespoon Soy Sauce (I used Kikoman)
2 tablespoon Brown Sugar
1 T Canola oil
1/2 teaspoon powdered ginger
1/4 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 teaspoon liquid smoke
1 teaspoon sesame oil
Few drops of hot sauce, optional (I used Tabasco)
Red and green bell peppers, sliced
Onion, sliced
Sweet Baby Ray’s Hickory and Brown Sugar Barbecue Sauce

Soak 4 barbecue sticks in water for about 1 hour. Line baking pan with aluminum foil, pour 1 cup of water over on top and put a cooling rack over it. Cut chicken breasts into about 2 x 2 inch pieces and marinate in soy sauce, brown sugar, oil, powdered ginger, garlic powder, ground black pepper, liquid smoke and sesame oil, hot sauce for at least 2 hrs. Cut bell peppers and onion the same size as chicken. Preheat oven to 375F degrees. Thread chicken in between with peppers and onion on barbecue sticks.

Bake chicken for 15 minutes, brush with barbecue sauce and turn and bake for another 15 minutes. Put oven to broil and cook chicken 3-5 minutes longer. Brush chicken with more barbecue sauce as soon as it comes out of the oven.

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Photography by Ramela Jimenez

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