Teriyaki Chicken Kabobs Recipe
Ingredients
| Soy sauce | 1/4 Cup (16 tbs) | |
| Dry sherry | 1/4 Cup (16 tbs) | |
| Water | 1/4 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), minced | |
| 1 teaspoon grated gingerroot or 1/4 teaspoon ground ginger | ||
| 2 8-ounce whole chicken breasts, skinned, split,boned, and cut into 1-inch cubes | ||
| 6 large green onions, bias sliced into 1-inch lengths | ||
| Cherry tomatoes | 4 | |
Directions
Combine soy sauce, sherry, water, garlic, and gingerroot or ginger.
Boil 1 minute; cool, Marinate chicken and green onion in soy mixture 30 minutes at room temperature, stirring once to coat all pieces.
Drain; reserve marinade.
Alternate chicken and onion pieces on 4 skewers.
Broil kabobs 4 inches from heat 4 to 5 minutes.
Place a cherry tomato on end of each skewer.
Turn; broil kabobs 4 to 5 minutes longer, brushing occasionally with marinade
Boil 1 minute; cool, Marinate chicken and green onion in soy mixture 30 minutes at room temperature, stirring once to coat all pieces.
Drain; reserve marinade.
Alternate chicken and onion pieces on 4 skewers.
Broil kabobs 4 inches from heat 4 to 5 minutes.
Place a cherry tomato on end of each skewer.
Turn; broil kabobs 4 to 5 minutes longer, brushing occasionally with marinade
Chef
