Grilled Chicken Teriyaki / Kabobs

Marinade time - 2 hours to overnight.

Ingredients:

• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1/4 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 4 skinless, boneless chicken breast halves  
• 1 TBSP flour or cornstarch to thicken sauce.

Directions:

1. In a bowl or zip lock bag mix together first 6 ingredients. Add chicken and put in fridge for 2 hours or best over night. 
2. Heat Grill to medium high heat and spray with oil. Place chicken on Grill.
3. While chicken is grilling take the left over marinade and put in a sauce pan or microwavable bowl. Add flour/cornstarch and heat until cooked and slightly thickened. Use to add coats of marinade to chicken
4. Grill Chicken for about 20 minutes, 10 min. on each side. Or until chicken reaches 165 degrees F.

Kabobs 

Ingredients

• mix together first 6 ingredients from above
• 4 skinless, boneless chicken cut into 2 inch pieces
• 1 (20oz) can pineapple chunks or 2-3 cups veggies
• skewers - soak in water for 30 minutes before grilling
• 1 TBSP flour or cornstarch

 Directions

1.  In a bowl or zip lock bag mix together first 6 ingredients. Add chicken and pineapple/veggies and put in fridge for 2 hours or best over night.
2. Skewer Chicken and pineapples/veggies separately. Chicken will take longer to cook.
3. Mix left over marinade and flour/cornstarch and heat until cooked and slightly thickened. Use to marinade chicken while cooking.
4. Grill Chicken Skewers for about 20 minutes or until chicken reaches 165 degrees F. 5 minutes left of cooking time add pineapple/veggies to the grill. 
5. Serve over rice or eat as is. 

Serves 4