I wanted to start this post by saying something about “grilling weather”, but truth be told, grilling weather is year-round at our house. We have a Traeger and love to grill on it all year. It’s just a little bit nicer when the weather cooperates!
This is an easy and delicious recipe that doesn’t require a long marinating time. It’s great with rice and a salad and of course Yum-Yum sauce. (I really wish I didn’t like that stuff!)
I was short on skewers so you’ll notice I have one skewer per kabob. However, food tends to rotate when you use one skewer, which often makes it difficult to turn on the grill. If you will use 2 skewers per kabob it works much better. Also, if you’ll soak your wooden skewers in water at least 30 minutes before grilling, your skewers will not burn, as mine did.
- 6 chicken breast halves, skinned and boned
- ¼ c. + 2 tbsp. teriyaki sauce
- ¼ c. soy sauce
- 2 tbsp. sesame seeds
- 3 tbsp. vegetable oil
- 2 tbsp. dark sesame oil
- 6 to 12-inch wooden skewers
- bell peppers, cut into 1-inch pieces
- onion wedges
- Cut chicken into 1-inch pieces; arrange in a shallow container, set aside.
- Combine teriyaki sauce, soy sauce, sesame seeds, vegetable oil, and sesame oil and whisk together. Pour over chicken, toss to coat. Cover and marinate in the refrigerator for 3 hours.
- Soak wooden skewers in water at least 30 minutes. Remove chicken from marinade, reserving marinade. Thread chicken alternately with peppers and onions onto skewers. Grill kabobs over medium hot coals for 3 to 5 minutes on each side, or until chicken is done, basting frequently with reserved marinade.
- 1¼ c. mayonnaise
- ¼ c. water
- 1 tsp. tomato paste
- 1 tbsp. melted butter
- ½ tsp. garlic powder
- 1 tsp. sugar
- ¼ tsp paprika
- dash cayenne pepper
- Whisk all ingredients together until smooth. Cover and refrigerate overnight.