shanrev
IMG_2196
Chicken and Bacon Shish Kebobs
1/4 cup soy sauce
1/4 cup cider vinegar
2 tbsp honey
2 tbsp canola oil
10 large mushrooms cut in half
2 green onions, minced
3 boneless skinless chicken breasts, cut into chunks
1/2 lb sliced thick cut bacon cut in half
1 (8oz) can pineapple chunks
skewers
In a large bowl mix the soy sauce, cider vinegar, honey, canola oil and green onions. Place mushrooms & chicken into the mixture, stir to coat. Cover & marinate in the fridge for 1 hour.
Preheat grill for high heat.
Wrap the chicken chunks with bacon and thread onto skewers so that the bacon is secured. Alternate mushroom chunks with pineapple chunks.
Lightly oil grate. Arrange skewers on the prepared grill Cook 15 - 20 minutes, brushing occasionally with remaining soy sauce mixture until bacon is crispy and chicken juices run clear.
Recipe Notes: Oh I've got a lot of notes on this one. First I have to say we all really enjoyed this recipe and with a few tweaks it will be perfect. First, I marinated the chicken and mushrooms overnight in two seperate ziploc bags. That was great for the chicken, not so much for the mushrooms. They soaked up a lot of the marinade, which sounds great, but some of them were decidedly more vinegary tasting than others. I think just an hour for them would be great. And the bacon, anybody who follows the recipe to a "T" is going to be dealing with some pretty major barbecue flare ups. Bacon and high heat are not the way to go. Earlier in the day I cut the bacon in half and then boiled it for 5 minutes. Flare ups were not an issue after that, especially given I reduced the temperature to medium and kept a pretty close eye on them. This is not a throw them on the grill and then head inside for a beer kind of recipe. You should plan on staying close to the barbecue while they cook. Also spring for the real pineapple. I just happened to have a pineapple so I used it instead. I cut it into fairly sizeable chunks. I think the smaller chunks you get out of a can wouldn't have held up to the barbecuing process. I'm not going to lie to you this is somewhat of a labour intense recipe, but so worth it. Of course I made a lot of skewers, but it still only took me 20 ish minutes to assemble them all. I just set myself up a little production line and before I knew it I was done. I will certainly be making these again.
IMG_2196
Chicken and Bacon Shish Kebobs
1/4 cup soy sauce
1/4 cup cider vinegar
2 tbsp honey
2 tbsp canola oil
10 large mushrooms cut in half
2 green onions, minced
3 boneless skinless chicken breasts, cut into chunks
1/2 lb sliced thick cut bacon cut in half
1 (8oz) can pineapple chunks
skewers
In a large bowl mix the soy sauce, cider vinegar, honey, canola oil and green onions. Place mushrooms & chicken into the mixture, stir to coat. Cover & marinate in the fridge for 1 hour.
Preheat grill for high heat.
Wrap the chicken chunks with bacon and thread onto skewers so that the bacon is secured. Alternate mushroom chunks with pineapple chunks.
Lightly oil grate. Arrange skewers on the prepared grill Cook 15 - 20 minutes, brushing occasionally with remaining soy sauce mixture until bacon is crispy and chicken juices run clear.
Recipe Notes: Oh I've got a lot of notes on this one. First I have to say we all really enjoyed this recipe and with a few tweaks it will be perfect. First, I marinated the chicken and mushrooms overnight in two seperate ziploc bags. That was great for the chicken, not so much for the mushrooms. They soaked up a lot of the marinade, which sounds great, but some of them were decidedly more vinegary tasting than others. I think just an hour for them would be great. And the bacon, anybody who follows the recipe to a "T" is going to be dealing with some pretty major barbecue flare ups. Bacon and high heat are not the way to go. Earlier in the day I cut the bacon in half and then boiled it for 5 minutes. Flare ups were not an issue after that, especially given I reduced the temperature to medium and kept a pretty close eye on them. This is not a throw them on the grill and then head inside for a beer kind of recipe. You should plan on staying close to the barbecue while they cook. Also spring for the real pineapple. I just happened to have a pineapple so I used it instead. I cut it into fairly sizeable chunks. I think the smaller chunks you get out of a can wouldn't have held up to the barbecuing process. I'm not going to lie to you this is somewhat of a labour intense recipe, but so worth it. Of course I made a lot of skewers, but it still only took me 20 ish minutes to assemble them all. I just set myself up a little production line and before I knew it I was done. I will certainly be making these again.