Sunday, August 22, 2010

Weekend Cook: Chicken Kabobs

(There's a test piece missing from each type, in about the same spot.)

Chicken kabobs on the grill two ways; an easy entree for 2 or appetizer for 4.

The marinade:

1 TB Vinegar
1 TB Maple Syrup
1 TB Sunflower Oil
1/4 Tsp. Salt
1/2 TB Minced Hot Chili Pepper -- it was about Serrano-level
Zest and Juice of one Lime

Toss with one pound of boneless chicken breast, cubed.  Refrigerate for 4 - 6 hours.  Soak four skewers in the meantime.

Preheat grill to medium, and get a ramekin of your favorite BBQ sauce on the side.  Grilling will take about twenty minutes in all, turning chicken on all four sides until done.

How to tell when that is?  Grab a chicken piece with tongs or a fork and twist.  If it comes apart, it's done.

When nearly finished, coat two kabobs with sauce.

Both were very moist.  The "plain" ones were citrusy, light, and summery; not very spicy, though.  More chilies next time.

The saucy ones?  Sweet Baby Ray balanced out the tartness, as a result they were super-yummy.  Even though Dan had taste-tested three separate recipes already, he said he couldn't stop eating these.