Cooked - Bengal Barbecue Chicken Skewers

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Bengal Barbecue Chicken Skewers

6.0

1 ½ pounds raw chicken tenders or chicken breast (cut into kabob size wedges)

Skewers for grilling

1 cup teriyaki sauce

1 cup soy sauce

1 tablespoon red wine vinegar

1 cup brown sugar

½ cup sherry wine

2 bay leaves

1 tablespoon ground pepper

3 tablespoons fresh grated ginger

2 tablespoons minced garlic

4 whole cloves

1 tablespoon red wine vinegar

1 cup ketchup

½ cup crushed pineapple

½ cup pineapple juice

½ cup brown sugar

½ cup soy sauce

⅓ cup orange juice concentrate

3 tablespoons water

Mix chicken kabob marinade ingredients and marinate chicken for a few hours or overnight in the refrigerator.
Make Sauce: Simmer cloves in vinegar and pineapple juice for 5-10 minutes. Strain cloves and add the other ingredients. Bring mixture to a slow boil over medium heat. The sauce should be thick like barbecue sauce.
Preheat grill.
Soak skewers in water to prevent them from catching fire on the grill.
Skewer raw chicken chunks onto each kabob.
Grill kabobs, turning occasionally, until chicken is done and no longer pink inside, about 10 minutes.
Serve grilled chicken kabobs with plenty of sauce drizzled over.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍢Skewers

CuisineAsian

Occasions🍗Barbecue🎊Party

Season☀️Summer

DifficultyEasy ⏰ 45m

Created last week

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