Ingredients for marinade
3 T. vegetable oil
2 T. soy sauce
1 T. toasted sesame oil
1 1/2 t. grated fresh ginger
3 cloves of garlic, minced
1 1/2 t. sugar
1/2 t. crushed red pepper flakes
Boneless, skinless chicken breasts, cut into about 1 1/2-inch pieces
Red Onion
Zucchini
Fresh pineapple chunks
Sweet chili sauce
Directions
1. Add the marinade ingredients to a large resealable freezer bag along with the chicken chunks. Seal the bag, pressing out the excess air. Marinate the chicken in the refrigerator 30-60 minutes. (I marinated it over night.)
2. Remove the chicken from the refrigerator. Skewer the chicken, veggies and pineapple evenly onto metal skewers
3. Heat the grill on high heat. Grill the skewers, turning occasionally to brown on all sides, until the chicken and veggies are cooked through, about 15 minutes. I served it with a sweet chili sauce
2. Remove the chicken from the refrigerator. Skewer the chicken, veggies and pineapple evenly onto metal skewers
3. Heat the grill on high heat. Grill the skewers, turning occasionally to brown on all sides, until the chicken and veggies are cooked through, about 15 minutes. I served it with a sweet chili sauce
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