Ingredients
-
2
-
2
-
2
-
4
-
2
-
1
-
1
-
1/2
-
3/4
-
-
-
-
-
-
Directions
Chicken on a Stick, This recipe is my daughter’s most frequently requested chicken recipe It is from Light & Tasty magazine Preparation time does not include marinating time , Easy to prepare, quick to cook and tastes great! Have made with both low sodium as well as regular soy and even teriyaki- they all taste great!, The flavor was good and I wish I could give this recipe five stars, but I thought it needed the addition of salt used regular soy sauce and I thought it would provide enough salt, but when I cooked the first batch on my girl pan in my kitchen it tasted bland I added garlic salt to the second batch and it was much better, it even brought out the other flavors I plan on making these again Thank you for sharing
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Steps
|
1
Done
|
Cut the Chicken Into Strips and Put Into a Resealable Bag. I Usually Will Cut Each Chicken Breast Into 3 Strips. |
|
2
Done
|
Combine All Ingredients Except Chicken Together. |
|
3
Done
|
Put About 1/4 Cup of the Marinade Into the Bag With the Chicken. Turn to Coat. Refrigerate For About 3-4 Hours. |
|
4
Done
|
Cover and Refrigerate the Remaining Marinade. |
|
5
Done
|
Drain the Marinade from the Chicken. |
|
6
Done
|
Thread the Chicken Strips Onto Skewers. |
|
7
Done
|
Coat Grill With Non-Stick Spray Before Heating. |
|
8
Done
|
Grill, Uncovered, Over Medium-Hot Heat For About 3-4 Minutes on Each Side, Basting With the Reserved Marinade. |
