Can I get a hip hip hooray for sunshine?
Again, the sun is shining bright upon us in Park City. The evenings have more than pleasant here so I’m happy to share another recipe for you to take outdoors to the grill.
I think one of my favorite parts of grilling is that I don’t have to turn my oven on. My kitchen gets so much evening sunlight that it heats up pretty quickly on it’s own. When you add a 375 degree oven, things can get a little uncomfortable!
I love this recipe first and foremost for its ease. I almost always have the ingredients for the marinade in my pantry making it a go to meal for my family during the summer.
The marinade for these quick grilled kabobs gets a little help from a store bought ingredient- bottled teriyaki sauce. You could definitely use your favorite, but I recommend Soy Vey brand. It’s preservative free, all natural and I think has the best flavor.
It’s still a little sweet for me so I add a few other ingredients to make it my own.
I like to marinate the chicken overnight or at least 6-8 hours before I plan to grill. I like the flavor to soak in through the chicken so each bite is savory and flavorful. I don’t, however, marinate the vegetables until just before I start grilling. I generally marinate them when I start my prep for our meal so the vegetables marinate for 20-30 minutes. You can use whatever vegetables you fancy but my favorites are mushrooms, red or orange bell peppers, sweet onion, and pineapple. They pair so well with the teriyaki sauce.
I don’t like to combine the chicken and vegetables when I’m grilling. It’s inevitable the vegetables burn before the chicken is cooked so I play it safe and cook them separately.
I have some metal skewers but they get so hot while grilling that they aren’t my favorite to work with. I always burn myself, drop the kabobs, and then a fair amount of cursing follows……………….
So I use the good old fashioned bamboo skewers. It’s important that you let them soak before hand so they don’t catch fire while grilling. I know it might seem excessive but I let them soak all day. Do what you like but I don’t want have to say I told you so. Better safe than sorry, no?
Quick Teriyaki Marinade for Grilled Chicken and Vegetable Kabobs
- 1 1/2 cup soy vey or other bottled teriyaki sauce
- 3 tablespoons soy sauce
- 2 cloves fresh garlic, minced
- 1-2 tablespoons lime juice
- 1/4 teaspoon ground ginger
- 1 lb boneless-skinless chicken breast cut into 1-inch cubes
- vegetables for grilling: mushrooms, bell peppers, onion, pineapple etc
- skewers for grilling
Combine soy vey, soy sauce, minced garlic, lime juice and ground ginger. Whisk to combine. Reserve about 1/2 cup of the marinade to use for vegetables. Add the remaining marinade to diced chicken and let marinate over night or for a few hours before you plan to grill. Make sure you soak the skewers in water long before you plan on grilling. When ready to cook, toss the reserved marinade with vegetables. Heat the grill to medium high. Skewer the chicken and vegetables on separate skewers. Grill the chicken for 4-5 minutes on each side, rotating, for a total cooking time of about 20 minutes. Add the vegetable skewers the last 10-15 minutes and turn frequently so all sides get a nice char without burning.