A Classic Revisited

Ah, a sweet teriaki chicken kabob. Who doesn't love such a classic in Florida's hottest summers. Served hot, and great cold the next day. What could be easier or more sweet and savory at the same time?! Nothing fixes a grown mans yearning for meat or a women's petite waistline like this recipe! To boot, it only involves three ingredients, easy easy peasy!

Randall Scale
Grocery............. $15-$20 (depending on chicken prices)
Skill Rating....... Easy-Medium, hot flame involved
Serving Size...... 8 Hungry Men
Prepare Time... 8-24 Hours (marinating time)

Ingredients:

• 8-9 boneless skinless chicken breasts
• 1 Bottle Ken's Steak House Teriaki Marinade
• Garlic (fresh or jarred, I used jarred)
• Skewers!

Prepare:
1. Place wooden skewers on platter of water so they won't burn on grille.
2. Clean chicken and cut into bite size pieces.
3. Place into marinating tub or rubbermaid container w/ tight sealing lid.
4. Dumb entire contents of Ken's Marinade on top of chicken.
5. Add spoon fulls of garlic, this is a marinade, do not be shy!
6. Mix well & do not salt, lots of sodium in teriaki sauce.
7. Allow to sit for 3-8 hours, flip upside down, allow to rest again. The longer it marinates the better, but 3-4 total hours will do.
8. Put chicken onto skewers.
Grille:
9. Ask husband/man/some who is skilled to grille to perfection.
*Optional*

• Add sliced belle peppers, red onion, and any other veggies in between chicken for color and added layers of flavor!