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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.”

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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.

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Print
Chicken Teriyaki Kabobs
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
Instructions
  1. Combine soy sauce, water, brown sugar, honey, ginger and crushed red pepper in a saucepan over medium heat. Bring to a boil.
  2. 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.
  3. Pour 1/2 of sauce mixture on top of chicken pieces and marinate for 2 hours or overnight.
  4. Soak bamboo skewers for 30 minutes prior to cooking. Thread chicken, vegetables and fruit onto skewers.
  5. 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.

wet-nap-teriyaki-kabobs_wmwet-nap-bbq-kabobs-2_wm

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?

 

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