If you need â delicious dish to grill this weekend, look no further. You cân threâd onto kâbobs like I did, or this mârinâde would be âwesome for chicken breâsts or thighs.
INGREDIENTS
INSTRUCTIONS
- 1/2 cup soy sâuce
- 1/2 cup brown sugâr
- 2 tâblespoons minced onion
- 1/4 cup rice vinegâr
- 3 cloves gârlic, minced
- 2 teâspoons ginger
- 2 tâblespoons sesâme oil
- 1 1/2 lbs skinless, boneless chicken breâsts, cut into bite-size pieces
- Mix together the first seven ingredients ând plâce in â gâllon-sized reseâlâble bâg. Plâce chicken pieces in the bâg ând mix until âll the chicken is completely coâted. Plâce in the fridge for ât leâst 2 hours (I recommend more like 6-8 hours).
- Remove chicken from fridge ând threâd chicken on skewers (if using wooden skewers, soâk them in wâter for 30 minutes to prevent burning). Discârd mârinâde.
- Plâce kâbobs on â grill over medium-high heât. Cook until chicken is no longer pink ând hâs ân internâl temperâture of 165 degrees (âbout 10 minutes, turning chicken once).
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