Chicken Breast Kabobs

C — The part of the chicken I hate the most is the breast.

I really despise the stuff. It can get really dry and there’s not much flavor to it. I am shocked that a lot of people in my non-immediate family like that stuff. Good. If you’re invited to my house you eat it. I will eat the dark meat. It’s one of those things that I either force myself to eat first, or save it last and make something that completely covers up the texture and the flavor.

But, now I have a problem. My freezer is full of chicken breast. I guess I’ve been saving up. Yeah, I really do save the breast for last. Or, there must have been a sale somewhere a while ago. There are piles of this stuff. This is the recipe that has cleared my freezer of chicken breast.

I think I take after my grandmother and her hatred of chicken breast. I remember going to visit her when I was nine, and my father would send me off with a bowl of baked chicken breast for her. Every single time my grandmother saw it she would accept it. But, every single time I watched her eat it she would make a pouty “this is disgusting” face. Yeah, it was really dry and tasteless. Sadly, my father makes the most flavorful chickens ever. One day I overheard my grandmother talking to my aunt about how dry and tasteless my dad’s chicken was. I laughed and ended up telling my dad about it. He stopped making it for her.

So, I was determined to make these kabobs great. No tasteless chicken breast for me. All the spices and marinating for hours until all the flavors incorporated into the thinly sliced meat should make the difference. There is something about slicing the meat thin that makes it less dry and more tasteful!

Chicken Breast Kabobs

Author: Christina

Prep time: 10 mins

Cook time: 8 mins

Total time: 18 mins

Serves: 4

Ingredients

• 5 chicken breast, sliced thinly against the grain
• 1 stalk lemongrass, minced finely
• 2 cloves garlic, minced
• 2 Tbsp Gourmet sauce or teriyaki sauce
• 1 Tbsp salt
• Black pepper
• 4 inch skewers, enough skewers to fit all the chicken, soaked in hot water before skewering the meat

Instructions

1. Combine lemongrass, garlic, Gourmet sauce, salt and pepper into a large bowl. Add chicken and marinate for 30 minutes to an hour.
2. After being marinated, thread chicken breast on skewers weaving in an out until you have a thin layer on the skewer. Should average 3 to 4 pieces of meat on each stick, more if the sticks are longer.
3. Heat grill to medium-high. Place meat on grill. Grill meat for 3 to 4 minutes on each side.
4. Serve with your favorite green.
5. Enjoy!

2.2.8

I have to admit, it tasted really good.