Teriyaki Chicken Kebabs
3/4 c. dry
white wine
3/4 c. peanut oil
3/4 c. teriyaki sauce
1 tbsp. minced fresh thyme or 1 tsp. dried thyme
6 garlic cloves, minced
1 tbsp. minced fresh ginger
2 1/4 lbs. boneless chicken breast halves, skinned and cut into 1 inch pieces
1 1/2 lbs. pineapple, cut into 1 inch pieces
1/2 lb. snow peas, halved
24 bamboo skewers, soaked in water and rained
Combine first 6 ingredients in large bowl. Add chicken to bowl and stir to coat.
Refrigerate at least 4 hours or overnight. Drain chicken, reserving marinade.
Boil the marinade for 10 minutes before using to brush on the chicken.
Alternate chicken, pineapple, and snow peas on skewers.
Preheat barbecue and brush grill with oil. Brush skewers with
marinade.
Grill until chicken is cooked through, turning frequently and
basting with marinade (about 10 minutes). Brush with marinade and serve.
Makes 12 kebabs.
