Well, it’s the last unofficial weekend of summer . . .
I am always sad to see summer go, but we definitely aren’t going down without one last grilling session!
(Actually, I grill year-round, so that’s a lie. 🙂 I have even been known to shovel a path from my back door to my grill in the winter so I can have a taste of summer when I am up to my elbows in Utah snow. It’s how I get through the cold days of winter . . . oh summer! Don’t leave!!! I am not ready!)
Anyway, if you need a delicious dish to grill this weekend, look no further.
You can thread onto kabobs like I did, or this marinade would be awesome for chicken breasts or thighs.
Mix together the first seven ingredients and place in a gallon-sized resealable bag. Place chicken pieces in the bag and mix until all the chicken is completely coated. Place in the fridge for at least 2 hours (I recommend more like 6-8 hours).
Remove chicken from fridge and thread chicken on skewers (if using wooden skewers, soak them in water for 30 minutes to prevent burning). Discard marinade.
Place kabobs on a grill over medium-high heat. Cook until chicken is no longer pink and has an internal temperature of 165 degrees (about 10 minutes, turning chicken once).
AMAZING!!!!!!!!!!!!!!!!!!! I layered with onion and gr pepper wedges!! Looked like a million bucks and something you'd pay high $$$$ for in a resturant
Delicious! Love these flavors. Camille, I wanted to pop in and say hi since we are both going to Livewell 2013 in Chicago this October. I write The Spiced Life and am a big fan of you guys!
Made this tonight. My husband and I really liked it. We made a half recipe because we are a family of three. Forgot to marinade the chicken ahead of time so it was only in there for 15 minutes & I was surprised at how much the marinade stuck to the chicken! We did not barbecue it nor put on kabobs, instead we cut chicken tenderloins (from Trader Joe's) into big chunks & cooked them in a non-stick pan. We had it with broccoli, but it would definitely be great with some steamed or fried rice. Next time we will probably put these on the grill on kabobs with pineapple chunks in-between the chicken. Thanks for sharing this recipe with us!
I made date paste and used that instead of the sugar. ( boil dates to soften them blend to paste. I used 1/2 cup) It was great. Next time I would make double the marinade and separate half and cook on the stove to have for extra sauce.
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