My friend made kabobs for us when we visited her last weekend. I thought that would be a good thing to try myself, as we often get good deals on boneless skinless chicken breast, but it can grill up kind of tough and dry.
And sure enough, the very next time that we went grocery shopping after having the kabobs, there was a sale.
I was planning on doing the Marmarumalade marinade but, alas, the Captain was on vacation. But I did have a half bottle of Malibu (stop that snickering - it's good stuff!) so I decided to do a Piña Colada marinade.
Really simple:
- get a large bowl
- cut the chicken into skewerable pieces and place in the bowl
- pour the Malibu in until the chicken is covered half way
- pour thawed pineapple juice concentrate in until the chicken is covered
- let marinade for 20-30 minutes, stirring every so often
- skewer the chicken and selected veggies
- and then grill!
We did one package of chicken in the Piña Colada marinade and one package in an Asian pepper sauce marinade. The Piña Colada Kabobas were great hot, but weren't quite as good once they cooled off. The Asian Pepper Kabobs were good either hot or cooled. I think that the Piña Colada Kabobas could be better with a little tweaking - like maybe coating with grated coconut, using a little brown or demerara sugar, or adding a little cayenne pepper to the marinade.
2 comments:
They look good.
Do you remember how many minutes you grilled them?
It's so tricky to get good (not dry) chicken breast!
Zoey, I go by the way that they look because charcoal has too many variables for consistant timing. It took longer than I would have thought, though. 20-30 mins?
These both tasted good cold as left overs, but the Asian pepper one was by far the most popular at our house. The Piña Colada ones did taste pretty good re-heated with a little Asian pepper sauce over the top.
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