¼ cup rice vinegar
½ cup brown sugar
½ cup soy sauce
1 ½ lbs skinless, boneless chicken breasts, cut into bite-size pieces
2 tablespoons minced onion
2 tablespoons sesame oil
2 teaspoons ginger
3 cloves garlic, minced
½ cup brown sugar
½ cup soy sauce
1 ½ lbs skinless, boneless chicken breasts, cut into bite-size pieces
2 tablespoons minced onion
2 tablespoons sesame oil
2 teaspoons ginger
3 cloves garlic, minced
Directions
Mix together the first seven ingredients and place in a gallon-sized resealable bag. Place chicken pieces in the bag and mix until all the chicken is completely coated. Place in the fridge for at least 2 hours (I recommend more like 6-8 hours).
Remove chicken from fridge and thread chicken on skewers (if using wooden skewers, soak them in water for 30 minutes to prevent burning). Discard marinade.
Place kabobs on a grill over medium-high heat. Cook until chicken is no longer pink and has an internal temperature of 165 degrees (about 10 minutes, turning chicken once).
Remove chicken from fridge and thread chicken on skewers (if using wooden skewers, soak them in water for 30 minutes to prevent burning). Discard marinade.
Place kabobs on a grill over medium-high heat. Cook until chicken is no longer pink and has an internal temperature of 165 degrees (about 10 minutes, turning chicken once).
No comments:
Post a Comment