Teriyaki Glazed Chicken Kebabs
October 21, 2013
I’ve recently been told that TheIronYou is a tad random and needs more structure.
Make no mistake, I receive a plethora of compliments almost daily about it (which makes me super happy!) However, a friend of mine - who’s a powerforce in the publishing business - wrote me a lengthy email on Saturday, listing all the things that I should improve in my blog.
First and foremost, less randomness.
To be honest, I dig randomness. It’s part of who I am, especially in my blogging life.
I like not having restraint whatsoever, not knowing which port I’m sailing to.
The feeling that I can publish whatever goes through my mind — or better yet, whatever happens in my kitchen, without need to think too much about it.
It’s a feel good-freedom sensation. In the end, TheIronYou is part of me and reflects to some extent who I am as an individual, so why doing something that it’s not me?
However, one of the rules I live by, is to always be open to (constructive) criticism — especially when it comes from people who KNOW what they’re talking about.
So here I am, giving more structure to TheIronYou. And let’s start by getting rid of some of the randomness factor.
Apparently the first step to this ‘structured world’ is to to have pre-scheduled post publication dates. I’ll do that. So from now on, Mondays, Wednesdays and Fridays are going to be the days when stuff happens ‘round here. Dig it?
Also, it’s necessary (her words) to institutionalize an event and make it happen on a regular basis. So what I’m thinking about is to create an event called “(Every Other Week) Kebabs Mondays”.
Every other Monday, I’ll post a recipe for kebabs.
Meat, veggies, fruits, etc, anything that involves food on a stick. What you guys think about it?
I think it's a brilliant idea, and I’m already stoked by it. But if you think it’s lame, lemme know. As mentioned, I’m open to criticism (at least, if I’m in a good mood!)
That being said, we’ll start today with our “(Every Other Week) Kebabs Mondays”, with these dope teriyaki chicken kebabs.
This is a recipe I make quite a lot. It’s super simple, with an easy-to-make teriyaki marinade that includes ingredients I always have in my pantry.
Soy sauce, white wine, vinegar, honey, ginger, garlic. Who doesn’t have this stuff right now? I know, rhetorical question.
Make the sauce, marinate the chicken for (at least) 30 minutes, fire-up the grill and in a heartbeat you’ll have tasty and glazed-to-perfection chicken kebabs that everybody will love.
Teriyaki Glazed Chicken Kebabs Print this recipe!
¼ cup / 50 ml organic wheat-free soy sauce (or coconut aminos)
¼ cup / 55ml white wine
¼ cup / 60ml water
1 tablespoon raw organic honey (or raw coconut palm sugar)
1 teaspoon white vinegar
2 teaspoons grated fresh ginger
2 cloves garlic, minced
2 lb / 900 gr free-range organic chicken breasts, cut into 1½-inch chunks
Ground black pepper to taste
In a small saucepan, over medium heat, add soy sauce, white wine, water, honey, white vinegar, ginger and garlic. Bring to a boil, lower the heat and let simmer for 5 minutes.
Turn off the heat and let cool for at least 10 minutes.
In a shallow sealable container or in a large Ziplock bag, combine chicken chunks and teriyaki marinade. Cover or seal and marinate in the refrigerator for at least 30 minutes (marinate overnight for fullest flavor).
Remove the chicken from the marinade and skewer onto bamboo sticks that have been soaked in water for 5 minutes.
Heat a grill or a grill pan to medium-low heat (if you’re using an outdoor grill lightly oil the grill grates).
I strongly recommend low-temperature cooking so that the teriyaki marinade can glaze without burning black.
Grill the chicken kebabs, until golden brown and cooked through, about 10 - 12 minutes turning regularly, until juices run clear.
Transfer kebabs to a platter, top with chopped cilantro and serve.
One serving yields 270 calories, 6 grams of fat, 6.5 grams of carbs and 47 grams of protein.