Saturday, June 27, 2015

Hawaiian Chicken Kabobs

Our Family loves to grill and we spend most of our summer evenings and weekends trying and creating new recipes and ideas. Today our Super Saturday Blog Hop is all about HAWAIIAN KABOBS and we are featuring a new recipe we came up with using chicken. Our Challenge ingredient was to use Lawry's Hawaiian Marinade and actually this was the first time we had ever used this marinade at the pantry. We were really impressed, but found it to be a little to much on the savory side, we were expecting a little sweeter tasting sauce. 

Step #1 - Rinse, pat dry one pound (about 8 small pieces) of chicken breasts and cover with one full bottle of Lawry's Hawaiian Marinade. Cover, chill and let chicken marinade in sauce for at least two hours. (We let ours set for about 4 hours)

Step #2 - Turn grill on to heat on medium and pull Chicken breasts out of the marinade. Discard extra liquid, we don't use this liquid for glazing and grilling because it is filled with raw meat juices. 

Step#3 - While grill is heating up, cut chicken and assorted favorite grilling veggies into bite sized chunks or 1 x 3 inch strips and place on bamboo skewers (remember to soak your skewers). We used red pepper, mushrooms and onions. These also would have been good with fresh grilled pineapple chunks. 

Step#4 - Place Kabobs on grill and cook for about 5 - 6 minutes on each side, brushing every two minutes with more glazing sauce. For our glazing sauce, we used a marinade of 1 cup Larwy's Hawaiian Marinade, 1 teaspoon Worchestershire sauce and 1 tablespoon honey. 

Step #5 - We served our Kabobs hot over Sweet Peas & Rice.

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