So perfect, in fact, that it was hardcore grilling time in our household.
On Memorial Day, we had some family over and chose the traditional brats cooked in beer and onion and finished on the grill. But later that week we opted to be more adventurous on the grill: Chicken.
Since we were planning on grilling out, we figured we would grill out a few things so that we would have leftovers for later in the week. Hence the idea for grilled chicken wraps came about (but those are posts for another time).
So I headed out to our charcoal grill with three pounds of chicken: half for Marinated Chicken Kebobs and the other half for grilled chicken wraps, of which we made two different kinds. For not grilling chicken all too often, I did a good job cooking them and they came out nice and juicy. The rest of the kebobs consisted of pineapple, onion, mushrooms and green peppers, although you can certainly choose many other things.
1 1/2 pounds chicken, cut into chunks
3/4 cup pineapple juice
3 tablespoons soy sauce
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
salt and pepper to taste
1. Combine the ingredients in a bag and let the chicken marinate in a zip-top bag. Don't forget to place the zip-top inside of a container, just in case anything decides to spill on you.