Phena's Asian Chicken Kabobs #A1

Recipe by trephena
READY IN: 1hr 50mins




  • Place chicken pieces in a gallon sized Ziploc bag.
  • In a medium bowl, mix teriyaki sauce, A1, mayonnaise, hoison sauce, black pepper, garlic powder, cumin and paprika.
  • Pour mixture over chickin in ziploc bag, seal, then gently "massage" chicken to distribute sauce evenly.
  • Place bag of chicken in refrigerator and let marinate for at least 1 hour.
  • Remove chicken from refrigerator, allow it to come to room temperature.
  • For each skewer, gently slide a chicken, a bell pepper, a onion, a pineapple (do this twice, in the same order on each skewer).
  • In a small sauce pan, add 1/3 cup teriyaki sauce, 1 1/2 Tbsp hoison and 1 1/2 Tbsp A1. Bring to a boil, sirring constantly for 5 minutes.
  • Remove from heat. Brush sauce on all skewers. (Save remaining sauce to use as dipping sauce).
  • Heat grill (brush racks lightly with olive oil, to help skewers from sticking).
  • Place skewers on grill, close lid and cook for 7 minutes, then turn skewers and cook for an additional 7 minutes.
  • Remove skewers from grill. Serve over a bed of brown rice, drizzle warm sauce over skewers and rice.