Teriyaki Chicken Kabobs

I know this isn’t exactly original or anything, but what else do you do when you have a pan of left over marinated chicken thighs because you didn’t use them all for your rumaki??? That’s right… you make kabobs!!!

Then onto the Egg around 400F with the plate setter, feet up and then the grill. I do these indirect because I don’t want the kabob sticks catching fire…

Here they are just after going on the Big Green Egg

Here they are ready to come off…

And done… we served these on a bed of Coconut Quinoa

I know it wasn’t super fancy, but they were tasty!!!

Happy Egging!

Brian

 

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