Cooking Thursday

Today's recipe is a good one for summer grilling!  I'm a fan of kabobs and the marinade on this one is very good.

Teriyaki Chicken Kabobs

1/4 cup vegetable oil
1/4 cup soy sauce
1/4 cup cooking sherry
1/4 cup honey
3 tablespoons lemon juice
1 teaspoon garlic powder
1 teaspoon ginger
1/2 teaspoon black pepper
1 pinch cayenne pepper
6 boneless, skinless chicken breast, cut into 1 inch cubes
Veggies of your choice - I used 1 red pepper, 1 green pepper, onion, cherry tomatoes and mushrooms
Cooked rice

Stir together the oil, soy sauce, sherry, honey, lemon juice, garlic powder, ginger, black pepper and cayenne pepper.
Place chicken in Ziploc bag.  Pour marinade over chicken, reserving about 1/3 cup.  Seal bag and place chicken in refrigerator for 4-6 hours.
About 30 minutes before serving, place chicken with marinade in fry pan and cook partially, about 5 minutes.  Then thread chicken and vegetables onto skewers (If using wooden skewers, soak them in cold water for 30 minutes before using).
Grill for about 10 minutes or until chicken is cooked through, basting occasionally with reserved marinade.
Serve over rice.