ginger chicken kabobs

(I am in need of followers who would like to do a guest post for Follower Friday.  If you're interested, please comment with your email so I can get you onto the schedule.)
I found this recipe inside a magazine years ago.  Pretty vague, huh?
But it's foolproof and delicious.  And perfect for end of summer barbeques!
Ginger Chicken Kabobs:
1/2 c. honey
2 T. minced garlic
2 T. grated, peeled ginger root
4 T. soy sauce
2 chicken breast (cut into chunks)
(When you buy the ginger root, I just break a chunk off of the large pieces they have in produce!  They're huge and you only need a little.)
Cut defrosted chicken into small pieces.  Put them in a shallow pan.  Combine honey, garlic, ginger root, and soy sauce in a saucepan.  Stir over low heat until honey melts. 
Pour honey mixture over it, mix well and refrigerate overnight. (I never do this part - I'm lucky if it marinates for 30 minutes.)  .
Place chicken on skewers and cook over the grill turning every few minutes
Now this is where I changed the recipe.  I've never had skewers.  The first time I made this I bought wooden skewers.  Which works just fine, just be sure to soak them in water first.  But I have since lost the entire package of skewers and never bought any again.
SO...I do this:
Put a large piece of aluminum foil onto the grill.  Spray with cooking spray.  Pour the contents of the pan onto the aluminum foil.  And then grill the chicken, stirring/flipping the chicken every few minutes.
I've put this with rice or salad.  Last week we had it with fresh salsa and peaches.


  1. Mmmm, this sounds good. Going to have to make it for dinner this week!

  2. Kabobs without the stick sounds like the way to go. Saves all that poking raw chicken on. I'll bet they are even better marinated longer though. This is the same marinade I used Sunday for Dennis birthday chicken (thighs and breasts) They marinaded overnight, and boy were they yummy!