It was Rob's 27th birthday on Sunday so we had a little bbq at our house with his family. I wanted to do something simple but fun and it was such a nice day that I thought it would be perfect to pull out the grill and have a bbq. Teriyaki chicken kabobs were the first thing that came to my mind and my husband said the funnest part is making your own! It was so simple and yummy that I had to share the recipe for the chicken marinade and just what veggies and fruit I ended up using! I made corn on the cob and served the kabobs over steamed rice. I also had extra teriyaki sauce so I had that set out to pour over the rice as well.
*A little tip on kabobs, let the sticks soak in water for about 2 to 3 hours. That will help so the sticks don't burn.
4-6 Unfrozen Chicken Breast Sliced Into Bite Size Cubes
Kroger (from Smith's) Teriyaki Sauce
1 1/2 TBS Minced Garlic
Cut up the unfrozen chicken and put it in a Pyrex pan, pour teriyaki sauce over the chicken until it is completely covered. Add in minced garlic and stir it around evenly. Cover with a lid or plastic wrap and put in the fridge to marinade for 24 hours.
*We had a lot of older boys so we used a lot more chicken than what I said above so if that is the case for you just double or triple the recipe. Guys like a lot of meat!!
If you have any questions feel free to email me at firstname.lastname@example.org