I was not expecting this at all! I used ready light charcoal and with one match it went ablaze! I lost some arm hair but no burns! I will be ready next time.
I had some leftover vegetables so I decided to try out my grilling bowl.
It works great. But make sure to use a pot holder when taking it off the grill it gets hot!
While I had the grill going I thawed out a tilapia fillet, poured a little olive oil, garlic powder and lemon pepper on it, wrapped it up in foil and threw it on the grill.
It cooked to perfection and I packed it up for lunch tomorrow.
Teriyaki Chicken & Vegetable Kabobs
Prep Time: 30 minutes
Cook Time: 15 minutes
Keywords: grill entree sauce chicken vegetables
Ingredients (serves 4)
- 2 boneless skinless chicken breasts
- 1/2 large sweet yellow onion
- 1 medium purple onion
- 2 zucchinis
- 1 large green bell pepper
- 1 large red bell pepper
- 1 1/2 cups pineapple, chunked
- 2 medium vine ripened tomatoes
- 1 bottle Kikkoman Teriyaki Baste and Glaze
- 1/3 cup light brown sugar
- 1/2 tsp. garlic powder
- 1 tbs. honey
Light the grill!
If using wooden kabob sticks go ahead and put them in water to soak.
Chop up all vegetables and chicken into large enough pieces so that they won't fall off the stick but not too large. (See pictures)
Start loading the sticks, rotating vegetables and chicken. I really like putting the pineapple next to the chicken. The pineapple sweetness soaks into the chicken.
In small bowl pour bottle of glaze, brown sugar, garlic and honey. Mix well. Make sure to break up any clumps of brown sugar.
Rub glaze over kabobs. Make sure not to contaminate the glaze with raw chicken. You may want to use the remaining glaze to dip your cooked chicken and vegetables in.
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For dessert I had a handful of my favorite candy!
Good thing Mini Eggs are only available for a couple of months. They are so addicting!
Now it’s time for Once Upon a Time!