Phena's Asian Chicken Kabobs #a1

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 10
• 6 boneless skinless chicken thighs, cut into chunks
• 1 green bell pepper, cut into chunks (as large as you can find)
• 1 red onion, peeled and cut into chunks (as large as you can find)
• 1 large pineapple, rind removed, cut into chunks
• 1 cup teriyaki sauce
• 1/4 cup a.1. original sauce
• 1/4 cup mayonnaise (specifically balsamic)
• 2 1/2 tablespoons hoisin sauce
• 1/8 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 dash ground cumin
• 1 dash smoked paprika
• 10 wooden skewers, soaked in water at least 30 minutes

Recipe

• 1 place chicken pieces in a gallon sized ziploc bag.
• 2 in a medium bowl, mix teriyaki sauce, a1, mayonnaise, hoison sauce, black pepper, garlic powder, cumin and paprika.
• 3 pour mixture over chickin in ziploc bag, seal, then gently "massage" chicken to distribute sauce evenly.
• 4 place bag of chicken in refrigerator and let marinate for at least 1 hour.
• 5 remove chicken from refrigerator, allow it to come to room temperature.
• 6 for each skewer, gently slide a chicken, a bell pepper, a onion, a pineapple (do this twice, in the same order on each skewer).
• 7 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.
• 8 remove from heat. brush sauce on all skewers. (save remaining sauce to use as dipping sauce).
• 9 heat grill (brush racks lightly with olive oil, to help skewers from sticking).
• 10 place skewers on grill, close lid and cook for 7 minutes, then turn skewers and cook for an additional 7 minutes.
• 11 remove skewers from grill. serve over a bed of brown rice, drizzle warm sauce over skewers and rice.