Teriyaki Chicken Kabobs and Sticky Finger Solutions

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Once the weather turns warm, I pretty much rely on our grill to cook all of our food.  There is literally nothing like enjoying a nice evening on the deck with a delicious meal from the BBQ.  Of course, a lot of those meals leave super messy hands behind after the stomachs are long full.  I like to keep a supplies on hand to make it easy to eat outside and clean up while we are there too.  I toss a few necessities into a little metal tub and it becomes our summer dinner “emergency kit.”

Our little emergency kit has the supplies I know we use the most tucked away in it to keep me from having to get up fifty times once a dinner has started and to also make sure we have everything we need.  The Wet-Nap canister is by far the item that get used the most there.  Between our Doritos loving son and the delicious, but messy, meals I like to cook on the grill, we are always reaching for a Wet-Nap.

Last night, I made teriyaki chicken kabobs on the grill and they were amazing!  True, you usually eat a kabob with a fork, but you still have to get the food off the stick which means sticky hands for sure!  Sticky with a plain napkin means disaster 🙂  I can never get a kid {or adult} inside to wash their hands without getting everything in their path sticky so having wipes handy makes a huge difference in the amount of post-dinner clean up I have to do 🙂

Now, I know you want to make my yummy chicken teriyaki kabobs so you can get some sticky fingers of your own.  As always, I am happy to share the recipe!  Enjoy 🙂  Just remember when you are at Walmart getting your supplies for super cheap to pick up a Wet-Nap canister {you can get a $.55 off coupon here, while supplies last} so you won’t have a trail of stick fingerprints to clean up!Clearly, the box of individual wipes makes a great play toy too.

Chicken Teriyaki Kabobs

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Ingredients

• 3/4 cup soy sauce
• 1/2 cup water
• 1/3 cup brown sugar
• 1 Tbsp honey
• 1 tsp grated ginger
• 1/2 tsp crushed red pepper
• 2 Tbsp cornstarch
• 2 Tbsp cold water
• 1 lb boneless skinless chicken breast cut into chunks
• 1 large onion sliced
• 1 pineapple cored and cut into chunks
• 2 bell peppers cut into chunks

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Instructions

• Combine soy sauce, water, brown sugar, honey, ginger and crushed red pepper in a saucepan over medium heat. Bring to a boil.
• In a small bowl, whisk together cornstarch and water. Add 1 Tbsp of soy sauce mixture and whisk to combine. Pour cornstarch into saucepan with remaining soy sauce and whisk for 1 minute. This will thicken quickly so remove from heat after 1 minute. Let cool.
• Pour 1/2 of sauce mixture on top of chicken pieces and marinate for 2 hours or overnight.
• Soak bamboo skewers for 30 minutes prior to cooking. Thread chicken, vegetables and fruit onto skewers.
• Heat grill to medium heat and oil grates. Place kabobs on grill and brush with remaining sauce mixture while cooking. Cook, turning as needed, for 10-15 minutes or until chicken pieces are cooked through.

Did you try this recipe? Please leave a comment below, snap a photo and tag it #MySuburbanKitchen on Instagram, or pin it to your Pinterest account!

The thing I love most about kabobs is how versatile they are. Mathlete doesn’t like onions {or peppers really} so his had only chicken and pineapple. Mine was loaded with veggies though and short on the pineapple. Everyone was happy, full and left the table with clean hands too. I call that winning!

What is your favorite summertime meal from the grill?  Do you have a BBQ “emergency kit” to keep you ready for messes?