AMAZING TERIYAKI PEANUT BUTTER
CHICKEN KEBABS
TRY SOMETHING DIFFERENT
INGREDIENTS:
3 ea chicken breasts or thighs, boneless, skinless, cut into 1" cubes
bbq skewers (if using wood, soak for 1 hour in advance)
8 oz can whole water chestnuts
1 cup teriyaki sauce
6 Tbsp chunky peanut butter
2 ea dried red chili and pepper (sub 1 Tbsp of red pepper flakes)
2 tsp sesame seeds
INSTRUCTIONS:
Whisk together the teriyaki sauce, peanut butter, sesame seeds and chili
pepper. Don't be afraid of the pepper, it isn't really that hot in the final
product. Divide the sauce into 3 portions. You will use them for a marinade, a
glaze, and a dipping sauce.
Marinade the chicken with one portion for an hour. If you're in a hurry,
you can skip the hour marinade time, just toss the meat in the mixture.
Skewer 3 pieces of chicken, a water chestnut, and 3 more pieces of
chicken. Repeat. TIP: If using thick round skewers, you might split the water
chestnut if not careful. Spin the skewer as you push into it so it drills
rather than pierces. If you like water chestnuts you might want to use 3 per
skewer instead of 1.
Preheat your grill to 350f. If you are using a gas grill, that's about
medium. Place the skewers over the direct heat for 2 minutes. Turn them 1/4
turn, and cook another 2 minutes (4 total so far).
Turn and cook another 2 minutes (6 total so far). Brush with sauce and
cook another 2 minutes (8 minutes total cooking time).
Remove from the grill and serve these kebabs with the rest of the sauce as
a dipping sauce. ENJOY! Chad Roadhouse
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/03/chicken-kebabs.html
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/03/chicken-kebabs.html
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