Mr. Yoshida’s Chicken and Veggie Skewers
Yoshida’s Chicken and Veggie Skewers
- Boneless skinless chicken breast
- Mr. Yoshida’s Marinade and Cooking Sauce
- Sliced veggies; such as peppers, onions, grape tomatoes, zucchini
- Sliced pineapple
- Basmati Rice
- Chutney, such as Fischer & Wieser’s Roasted Raspberry Chipotle sauce; or apricot habanero chutney.
Preheat grill. Rinse and dry chicken breast. Pound thin and place in a quart-size freezer bag. Cover with Yoshida’s Marinade. Refrigerate several hours. This is normally done in large quantities and the bags are frozen until ready to use. This creates several easy freezer meals in minutes. The Yoshida’s sauce both seasons and brines the chicken making it moist and delicious after grilling. Slice veggies into 1.5″ to 2″ squares and place on skewers. In the past I placed the chicken breast with the skewers but I found this led to mushy, over-cooked veggies. The chicken takes more time to cook than the veggies. Place the chicken on the grill and cook just a couple of minutes on each side, until it reaches 165 F. Meanwhile, prepare basmati rice. Slice the chicken before serving, and plate with basmati rice, grilled veggies and chutney. This is our favorite summer dish. Chicken and veggies cooked this way also taste great for fajitas.
Kids love this chicken! I like how you left the zucchni in large slices here.
This batch was a little over-charred, but it was still really good. Funny I type this up as if it really is a recipe. Hee hee.