This was my 4th of July dinner and it was de.li.cious. We served it with canned corn and some scrum-didly-umptious red, white, and blue fruit skewers (we skewered strawberries (red), bananas and mini marshmallows (white), and blueberries (blue). My 3-yr old kiddo absolutely loved being able to help with that). Anyway, this dinner is nice and light which makes it fabulous for these hot summer days. And it can be cooked outdoors on the grill (although I did mine on my indoor grill), which again makes it perfect for the Texas heat (or wherever you live). Hope you enjoy!
Sizzlin’ Chicken Skewers
- About 2 lbs of chicken tenders (or you can use chicken breasts and slice them in strips)
- 2/3 cup hot water
- 1/2 cup teriyaki BBQ sauce (I used 1/4 cup BBQ sauce and 1/4 cup teriyaki marinade)
- 1/2 cup peanut butter
- 1/4 cup soy sauce
- 2 Tbsp honey dijon mustard
- 1 Tbsp honey
- In a small bowl, mix together the water, BBQ sauce, peanut butter, soy sauce, mustard, and honey with a wire whisk.
- Divide the mixture in half. Refrigerate one half to use as a dipping sauce.
- Pour the other half into a large resealable plastic bag. Add the chicken and seal the bag. Gently shake to coat the chicken.
- Refrigerate and allow to marinate for about 1 to 2 hours. (Occasionally flip/shake the bag while it is marinating to evenly spread the marinade.
- Preheat your grill to medium-high heat.
- Thread your marinated chicken onto your skewers in a ribbon fashion (or however you prefer). Discard any remaining marinade in the bag.
- Grill about 5 minutes on each side, or until chicken is cooked through.
- Serve with the reserved dipping sauce. (You can also serve this over rice, if you’d like.) Enjoy!
*Helpful Tip: If using wooden skewers, soak them in water for 30 minutes before using. This will prevent them from burning on the grill.
This recipe is for ‘With Electricity’ because of the chicken. I just don’t see canned chicken working well for this recipe… although I may have to give it a try someday. 🙂 Everything else is shelf stable, though.
Photo c/o Kraft