So you know those Chinese food eateries at the food court in the mall? They always have the most amazing samples being handed out on toothpicks, right? So the other day I was walking through when…
I got a sample. I was three steps away and mid-chew when there was another lady handing me yet another amazing sample. Don’t mind if I do.
Apparently in our food court there are dueling Chinese food places directly adjacent to each other. There was a one of those ribbon barrier dividers right at the property line leading me to believe there is an amazingly dramatic rivalry happening here. I have to admit I much favored the second woman’s enthusiasm and hustle. She was waiting for me right at the fece post with tons of yummy noises. I think it would be incredibly entertaining if someone made a reality tv show about it all.
Whenever I eat those samples I feel an overwhelming impulse to get an extra large plate of rice smothered in delicious chicken and sauce. AH ok, kind of feeling those feelings all over again.
So, I kind of made my own to satisfy that salty, saucy, can’t get enough craving.
In my younger years chicken was totally my thang. Recently, it hasn’t been my go-to mainly because I’m underwhelmed by it. I’d rather be eating the yummiest of all things and chicken is just moderately yummy. I feel like you have to look at chicken like a blank canvas. While Robert Rauschenberg had his own thing going on, for me chicken needs some serious adornment. Marinate, skewer, and grill, I will. This chicken does not disappoint.
These lovelies are perfect chicken cubes with a mouthwatering asian sauce. Yes ma’am! They are crispy on the outside, soft and moist on the inside, infused with the mother of all Chinese food cravings – soy sauce. INSANELY EASY. Four ingredients, people!!
Here’s how you make these amazing Soy Marinated Grilled Chicken Kabobs:
Cut your chicken into cubes. I used three large breasts. Place them in a plastic bag. Add the soy, agave nectar, and water.
Marinate in the fridge for at least an hour. I was feeling ambitious during nap time so mine marinated for a few hours. I think you should be good with at least an hour, but in all honesty, the more marination the better!!
Remove the bag from the fridge and place the cubes on skewers. I used about six skewers.
Grill on high for about three minutes per side. Serve over cauli rice for a really really delicious meal.
- 1 lb. boneless skinless chicken breasts, cubed
- 2 tablespoon soy sauce (or tamari)
- 2 tablespoons water
- 2 tablespoons agave nectar (honey or maple syrup works!)
- Cut your chicken into cubes.
- Place the chicken cubes in a plastic bag.
- Add the soy, agave nectar, and water.
- Marinate in the fridge for at least an hour. The longer this marinates, the better!
- Remove the bag from the fridge and place the cubes on skewers. I used about six skewers.
- Grill on high for about three minutes per side.
- Serve over cauli rice, on a salad, with a dip, or alone!
Soak skewers before using them (I never remember to do this).
Reserve some sauce (or make additional sauce by doubling it) to brush the chicken after they come off the grill.