Sesame-Ginger Chicken Kabobs
Serves 4 Prep time: About 30 minutes, including 30 minutes to soak skewers Chill time: At least 20 minutes Grill time: About 10 minutes
Ingredients 1 1/2 pounds boneless, skinless chicken thighs 1 red onion (about 8 oz.) 1 bottle (16 oz.) Safeway SELECT Sesame & Ginger Teriyaki Marinade 2 carrots (8 oz. total), peeled 16 cherry tomatoes (1 to 1 1/2 in.), rinsed and stemmed
Preparation 1 If using wooden skewers, begin soaking in water. 2 Rinse chicken and pat dry; cut each thigh into quarters. Peel onion and cut in half crosswise, then cut each half into quarters. Combine chicken, onion, and sesame-ginger marinade in a heavy plastic food bag. Seal bag, turn to coat, and chill for at least 20 minutes or up to 10 hours. 3 Prepare barbecue grill and preheat for direct-heat cooking (the charcoal or gas flame is directly under the food). 4 Use a vegetable peeler to cut the carrots lengthwise into long ribbons. 5 Drain marinade from bag into a bowl. Add carrot ribbons to marinade and mix to coat. Thread chicken onto metal or soaked wooden skewers, alternating with onion, tomatoes, and carrot strips, folded like ribbon candy; or wrap carrot strips around pieces of chicken before threading (there won’t be enough to wrap all pieces). Discard marinade. 6 Lay skewers on grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand just above grill level only 3 to 4 seconds). Keep charcoal grill uncovered; close lid on gas grill. Cook, turning once with tongs, until chicken is no longer pink in center (cut to test), about 10 minutes. Serve immediately.
Preparation
1
If using wooden skewers, begin soaking in water.
2
Rinse chicken and pat dry; cut each thigh into quarters. Peel onion and cut in half crosswise, then cut each half into quarters. Combine chicken, onion, and sesame-ginger marinade in a heavy plastic food bag. Seal bag, turn to coat, and chill for at least 20 minutes or up to 10 hours.
3
Prepare barbecue grill and preheat for direct-heat cooking (the charcoal or gas flame is directly under the food).
4
Use a vegetable peeler to cut the carrots lengthwise into long ribbons.
5
Drain marinade from bag into a bowl. Add carrot ribbons to marinade and mix to coat. Thread chicken onto metal or soaked wooden skewers, alternating with onion, tomatoes, and carrot strips, folded like ribbon candy; or wrap carrot strips around pieces of chicken before threading (there won’t be enough to wrap all pieces). Discard marinade.
6
Lay skewers on grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand just above grill level only 3 to 4 seconds). Keep charcoal grill uncovered; close lid on gas grill. Cook, turning once with tongs, until chicken is no longer pink in center (cut to test), about 10 minutes. Serve immediately.
