Not the delicious smoky smell...not that perfect grill flavor...
The general lack of dishes that have to be done afterward. No pans, no skillets...just plates...and maybe a few utensils depending on what you cook...
Ha! I was so excited to have these Teriyaki Chicken Kabobs for day 2 of my better eating from Special K. But the best part was the small amount of dishes I had to do this evening after our busy day out of the house.
And they were AMAZING. I'm not normally a kabob person. Usually because they involve pointy sticks filled with grilled veggies and I'm not a veggie person.
But these looked amazing, smelled amazing while making them, and tasted amazing for dinner! Yay for amazing!! When making them, again note that this recipe only makes ONE serving, so you have to multiply the recipe by the amount of people you are serving :-)
1 medium boneless skinless chicken breast (about 6 oz)
1/2 cup reduced-sodium teriyaki marinade/sauce
1 teaspoon rice vinegar
((note: the original recipe calls for red pepper, but I don't care for it much and there was already a bit in my teriyaki sauce, so I left it out))
1/2 teaspoon cornstarch
((another note: the second half of this recipe is for rice upon which to serve the kabobs...but (you guessed it), I'm not a rice person, and didn't want the hassle of cooking rice (probably the reason for the lack of dishes tonight ;-)), so instead we added pieces of pineapple, onion and green bell pepper to a few of the kabobs (for Lane). See the original recipe for how to cook their rice :-))
|Aren't they pretty?|
1. Cut the chicken into 1 inch pieces. Place in a resealable plastic bag.
2. In a small (tupperware works best!) bowl, mix the marinade, vinegar and pepper if you're using it. Pour 2 tablespoons of this mixture over the chicken. Seal bag and refrigerate for 2-24 hours, turning occasionally. Cover and refrigerate the remainder of the teriyaki mixture until needed later.
3. Drain chicken and discard used marinade. Thread the pieces of chicken onto two small skewers (or a big one like I used!). In a small microwaveable bowl (if you used tupperware in the previous step, you should be okay to just reuse rather than get a new bowl dirty...yay for fewer dishes!!), stir together reserved teriyaki mixture and cornstarch. Microwave on high for 30 seconds to 1 minute until boiling and slightly thickened, stirring once. Set aside.
4. Grill skewers directly over medium heat for 6-9 minutes or until no longer pink, turning kabobs frequently. During the last 2 minutes of grilling, brush the kabobs with the thickened teriyaki mixture.
|Plain chicken like the recipe calls for|
|Chicken with onions, peppers and pineapple - ala Lane :-)|
Lane ate some extra pineapple with his kabobs, while I followed the suggestions from Special K and had 1/2 cup strawberries with 1/2 cup frozen yogurt (I used frozen though the original called for regular yogurt. I needed the feel of sugar) along with a couple teaspoons of chocolate chips!
|My (yummier) dinner!|
|Ethan is going to be successful in his career...that's good to know I guess!|