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Full Online Book HomeLearning KitchenOutdoor_cooking - Chicken On A Stick
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Outdoor_cooking - Chicken On A Stick Post by :parkerje Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1731

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Outdoor_cooking - Chicken On A Stick

6-12 chicken breasts
1/2 bottle teriyaki sauce (thick kind)
2 tbl. Fresh grated ginger
2 tbl. Honey
1/2 can beer
5 garlic cloves, crushed
pepper, to taste


Slice chicken breast up to 3-4” strips.

Place chicken and the rest of the ingredients in container and let marinate for 1 to 3 days.

Soak wooden skewers in water before grilling.

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Marinade: 1 tsp black pepper 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp tumeric 1 tsp chopped garlic 1 tbsp sugar 1 tbsp vegetable oil 1 tbsp soy sauce 1 tbsp lemon juice 1 tsp fish sauce 16 bamboo skewers A little oil or coconut milk Peanut Sauce Fresh coriander leaves Lettuce leaves Cut thin (1/4-inch) slices that run the length of the chicken breast (each slice will be 1 inch by 4 inches by 1/4 inch approximately) to get 16 slices. If you find it difficult to cut thinly through fresh meat, leave it in the freezer for
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2 whole chicken breasts, skinned and boned 1/2 c. vegetable oil 1/4 c. soy sauce 1/4 c. Chablis or dry white wine 1/4 c. light corn syrup 1 Tbsp. sesame seed 2 Tbsp. lemon juice 1/4 tsp. garlic powder 1/4 tsp. ground ginger 1 small pineapple, cut into 1-inch cubes 1 large green pepper, in 1-inch pieces 2 medium onions, quartered 1/2 (16) fresh mushroom caps 1 pt. cherry tomatoes Cut breasts into 1-inch pieces. Set aside. Combine next 8 ingredients. Mix well. Add chicken. Cover and marinate at least 2 hours in refrigerator. Remove chicken from marinade. Alternate chicken, pineapple
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