 | | Directions |
- Cut chicken into 1-inch cubes. Place in a gallon sealable plastic bag; set aside.
- Mix all wet ingredients together, then mix all of the dry ingredients (add garlic here).
- Whisk to mix thoroughly. Pour into bag with the chicken. Seal tightly and allow to marinate for 12 - 24 hours.
- Put the chicken on the kabobs with pineapple or fresh vegetables and grill over medium-high heat. Turn kabobs often and grill until no longer pink in the middle, approximately 15 to 20 minutes depending on the heat of the grill.
- Grilling the chicken on the kabobs with pineapple or fresh vegetables makes for a great dinner. I also recommend serving it over rice.
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Prep Time: 30 minutes
Cook Time: 15 minutes
|  | | Ingredients | | - | | - 4 lbs. boneless chicken breast |
| - | | 1 1/3 cups canola or vegetable oil |
| - | | 1/3 cup olive oil (regular or extra virgin) |
| - | | 1/4 cup orange Juice |
| - | | 1/2 cup Worcestershire sauce |
| - | | 1/2 cup balsamic vinegar |
| - | | 3/4 cup soy sauce |
| - | | 2 1/2 tablespoons dry mustard |
| - | | 2 tablespoons brown sugar |
| - | | 1 1/2 teaspoons salt |
| - | | 1 tablespoon fresh ground pepper |
| - | | 2 cloves fresh minced garlic |
| - | | Fresh pineapple or vegetables (such as onions, peppers, and squash) |
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