Chicken Kabobs with a Kick: Good Grilling

Kabobs are a nice and easy way to make a filling meal, complete with veggies, for guests to eat while standing around and talking. These are my modified version of a traditional grilling mainstay.

Kabob ingredients:

• 3 lbs boneless skinless chicken breasts
• 1 green bell pepper
• 1 orange bell pepper
• 1 yellow bell pepper
• 1 red onion
• Bamboo or metal skewers (if you use bamboo skewers, soak them in water first).

Chicken marinade ingredients:

• 1/2 c. soy sauce
• 1/2 c. pineapple juice
• 1/3 c. cooking oil
• 1 tsp. Asian five spice
• 2 tbsp. brown sugar
• 2 tsp. ground ginger
• 2 cloves minced garlic
• 1/4 tsp. course grind black pepper
• 1/3 tsp. seasoning salt

For the marinade, combine the above ingredients in a medium sauce pan and let them simmer on the stove for about ten minutes, stirring occasionally. If you want a sweeter flavor, add a little more brown sugar while it's cooking. The minced garlic, ginger and Asian five spice will give it a bit of kick.

The marinade will need to cool down before you can use it, so after it's good and hot take it off of the heat.

Cut the chicken breasts into 1 to 1-1/2 inch cubes, and put them in a one gallon freezer bag. Pour the cooled marinade into the bag and zip it shut. squeeze the bag and shift it around so the marinade gets on all of the chicken.

Let the marinade sit in the fridge for at least 6 hours.

Chop peppers and onion so that you have several 1 to 1-1/2 slices. Alternate between the three peppers, onion and chicken when loading the skewers, and make sure there are three pieces of chicken on each skewer. Mushrooms cook well with this combination if you want to add some.

Grill over medium heat for about 10 minutes on each side, or until chicken is tender and cooked through with an internal temperature of 165 °F. 

Leave on the skewer to serve.