Sunday, April 18, 2010
Grilled Chicken and Vegetable Kabobs
We purchased some fresh organic green peppers, oinions, and tomatoes and taste tested food from several of the vendors. Fresh is always better, so we added some chicken to the mix and I fired up the grill.
I marinated the chicken in the Lawry's bbq sauce for about 4 hours and grilled everything using lump charcoal. The marinade added a slight Szechwan heat to go along with the sweet and sour flavor. I don't know the chemistry behind it, but the chicken breasts were very moist and tender.
If I do this again I will sear the kabobs over direct heat and then move them into an aluminum foil pan or wrap. I think this will prevent the charring that occurs when the marinade begins to burn over the direct flame.
I can't wait to try out Lawry's Tuscan Sun Dried Tomato marinade on some pork chops next.