Chicken Kebabs Teriyaki recipe
ingredients
750 g (1 1/2 lb) chicken breasts
250 g (8 1/2 oz) can water chestnuts
250 g (8 1/2 oz) can water chestnuts
Teriyaki marinade
3/4 cup pineapple juice
3 tablespoons soy sauce
3 tablespoons lemon juice
2 tablespoons oil
1 garlic clove, crushed
2 teaspoons grated root ginger
1 tablespoon honey
3 tablespoons soy sauce
3 tablespoons lemon juice
2 tablespoons oil
1 garlic clove, crushed
2 teaspoons grated root ginger
1 tablespoon honey
method
1. Remove skin and bones from chicken breasts and cut flesh into 3 cm (1 1/4 inch) pieces.
2. Drain water chestnuts.
3. Thread chicken and water chestnuts alternately onto washed bamboo skewers.
4. Arrange in a single layer in a shallow glass or china dish.
5. Mix marinade ingredients thoroughly together and pour over filled skewers.
6. Cover and marinate for 30 minutes in refrigerator, turning occasionally.
7. If using metal skewers marinate chicken and water chestnuts in a bowl and thread onto skewers before cooking.
8. Cook over glowing coals or under a pre-heated grill for 10 minutes, turning and basting frequently with marinade.
9. Serve immediately with salad accompaniments and boiled rice.
2. Drain water chestnuts.
3. Thread chicken and water chestnuts alternately onto washed bamboo skewers.
4. Arrange in a single layer in a shallow glass or china dish.
5. Mix marinade ingredients thoroughly together and pour over filled skewers.
6. Cover and marinate for 30 minutes in refrigerator, turning occasionally.
7. If using metal skewers marinate chicken and water chestnuts in a bowl and thread onto skewers before cooking.
8. Cook over glowing coals or under a pre-heated grill for 10 minutes, turning and basting frequently with marinade.
9. Serve immediately with salad accompaniments and boiled rice.
serving amount
serves: 4
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