Nothing says spring like firing up the grill and popping open a light frothy beverage on the pool deck, backyard deck, or patio. This is a healthy favorite that the entire family enjoys preparing, cooking, and of course eating. The first thing is the shopping list, though most of these items you may already have. Depending on taste and supply there are a bunch of alterations and substitutes to this basic recipe. The Chicken and Apples are the most important ingredients, the rest you can experiment with. My husband even likes to add a little beer in the marinade and sometimes a little ‘liquid smoke’. Whatever your tastes are this is always as easy as one-two-three.
Chicken Breasts-2 pounds
Dale’s Sauce-Half Cup
Fresh Garlic-4 Cloves
Orange Juice-1 Cup
Bell Pepper-1 Large
Cameo or Fuji Apples-2 Large
Fresh Mushrooms-10 whole
First Step: Preparing the Marinade
Cube Cut the chicken in one inch squares. Slice up the Bell Pepper in thick 2 inch slivers. Put both in bowl with Dale’s, Garlic, Orange Juice, Honey, and Ginger.
Second Step: Next Day Fixing Skewers
Cube Cut Apples, Mushrooms, and Onions (can be wedged or cubed). Take a skewer and puncture through the middle of the chicken, apple, pepper, onion, and mushroom (cubes or slivers) in alternating order. Changing the order can change how the flavors mix and can be a fun way to change up this dish
from time to time.
Third Step: Grilling
Pre-fire the Grill on high for 5 minutes. Lay skewers across the grill rotating them 3 times on 7 minuteintervals. Use grill tongs to spin the skewers to save your fingers. Stainless steel skewers are the best though using wood skewers are fine as long as you soak them well in water before using. (otherwise they catch fire)
Serve this over long-grain dirty rice from the steamer, salad, or the kids preference, french fries.
You can also substitute the chicken with beef, scallops, or tofu for absolutely yummy results.
Enjoy this recipe and comment on any changes or alterations you may have tried.