Phenas Asian Chicken Kabobs A1 Recipes

Steps:

• Place chicken pieces in a gallon sized Ziploc bag.
• In a medium bowl, mix teriyaki sauce, A1, mayonnaise, hoison sauce, black pepper, garlic powder, cumin and paprika.
• Pour mixture over chickin in ziploc bag, seal, then gently "massage" chicken to distribute sauce evenly.
• Place bag of chicken in refrigerator and let marinate for at least 1 hour.
• Remove chicken from refrigerator, allow it to come to room temperature.
• For each skewer, gently slide a chicken, a bell pepper, a onion, a pineapple (do this twice, in the same order on each skewer).
• In a small sauce pan, add 1/3 cup teriyaki sauce, 1 1/2 Tbsp hoison and 1 1/2 Tbsp A1. Bring to a boil, sirring constantly for 5 minutes.
• Remove from heat. Brush sauce on all skewers. (Save remaining sauce to use as dipping sauce).
• Heat grill (brush racks lightly with olive oil, to help skewers from sticking).
• Place skewers on grill, close lid and cook for 7 minutes, then turn skewers and cook for an additional 7 minutes.
• Remove skewers from grill. Serve over a bed of brown rice, drizzle warm sauce over skewers and rice.

Steps:

• Cut chicken into 1-1/2-inch pieces; place in large resealable plastic bag. Add zucchini, mushrooms and bell pepper to bag. Combine soy sauce, sherry, sesame oil and garlic in bowl; pour over chicken and vegetables. Close bag securely; turn to coat. Marinate in refrigerator at least 30 minutes or up to 4 hours.
• Soak 4 (12-inch) wooden skewers in hot water for 20 minutes.
• Drain chicken and vegetables; reserve marinade. Alternately thread chicken and vegetables with onions onto skewers.
• Place on medium-hot grill. Brush with half of reserved marinade. Grill for 5 to 6 minutes on each side; brushing with marinade.
• Time does not include marinating time.