Kabobs on the Grill

The Ginger Chicken recipe works well for a group, or for a family meal, with some leftovers for later. If using a cut-up fryer, bone what's left and use that (plus the sauce from baking the chicken) in a simple stir-fry over rice—an instant quick meal later in the week.

For the Kabobs, keep the veggies separate from the meat when marinating, and use the leftover vegetable marinade as a sauce. Serves 6-8.

Ingredients:

• 2 lg. cloves garlic
• approx. 2" pc. fresh ginger, sliced
• 1/8 tsp. cayenne
• 1/3 c. brown sugar
• 1/2 c. soy sauce
• 1'2 c. white vinegar
• 5 lb. fresh or frozen boneless, skinless thighs (when making kabobs), or chicken pieces, w/ skin and bone in
• 1-2 red or green peppers
• 1/2 lb. mushrooms
• 2-3 zucchinis
• half a fresh pineapple
• 1/2 pint cherry tomatoes(optional)
• 6-8 small, red potatoes, pre-cooked (optional)
• about 1/4 c. olive oil for veggie marinade
• 1/4 c. soy sauce (for veggie marinade)
• 1/4 c. vinegar (for veggie marinade)
• Optional: an extra 2 tsp. each, fresh chopped garlic and fresh grated ginger

Ginger Chicken
In processor or blender, process: > 2 lg. cloves garlic > approx. 2" pc. fresh ginger, sliced > 1/8 tsp. cayenne

Add and process all ingredients: > 1/3 c. brown sugar > 1/2 c. soy sauce > 1/2 c. white vinegar

Marinate chicken in half of the above mix for 1-4 days in a sturdy zip-lock plastic bag. Use: > 5 lb. fresh or frozen boneless, skinless thighs (for kabobs) or chicken pieces w/ skin and bone in
Bake at 325 degrees for 1 hour. An alternative method is to bake them in the oven for 30 min. at 375 degrees, then grill just until browned. This gives you all the barbeque flavor, but less time is needed to watch and turn the chicken. Serve hot, or at room-temperature, or chill to serve cold (great for picnics).


Veggie Kabobs and Dipping Sauce

Prep your favorites: >  1-2 red or green peppers > 1/2 lb. mushrooms > 2-3 zucchinis >  half a fresh pineapple > 1/2 pint cherry tomatoes > (optional) 6-8 small, red potatoes, pre-cooked

To the veggies, in a Ziploc bag, add: > about 1/4 c. olive oil

Shake bag to distribute oil. Next, add: > Some of the above Ginger Marinade OR 1/4 c. each soy sauce and vinegar

When ready to grill, let the marinade drain into a small pot, and boil it a bit, until reduced to a thicker, saucier consistency. Any meat drippings from cooking chicken in the oven may also be used. If a more pungent sauce is desired, add extra garlic and ginger to the boiled-down marinade, using: > 2 tsp. minced garlic > 2 tsp. grated fresh ginger (or 1/2 tsp. dry)

Skewer veggies onto bamboo spears and grill (pre-cook potatoes in oven for 20 min. or so first). Serve the sauce with the grilled veggies.