It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Miso-Glazed Chicken Kabobs
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- #63549
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
Miso-Ginger Marinade
1/2 cup rice wine
1/4 cup canola oil
1/3 cup light colored miso paste
1 tablespoon sugar
2 teaspoons peeled and grated fresh ginger
1/2 pound fresh shiitake mushrooms, cleaned and stems removed
1/2 red onion, cut into 1-inch pieces
directions
Place the chicken in a 2-gallon zipper-top plastic bag.
In a small mixing bowl, combine the marinade ingredients. Pour the mixture over the chicken, seal the bag, and shake gently to coat the chicken. Marinate in the refrigerator for at least 2 and up to 6 hours.
Remove the chicken from the marinade and pat dry. Pour the marinade into a small saucepan and bring to a vigorous boil. Reduce the heat to medium-low and simmer while getting the kabobs ready.
Thread the chicken, mushrooms, and onion onto the kabob skewers in that order, leaving 1/2 inch between each to allow for air circulation. Repeat until each skewer is filled.
Brush each skewer with some of the marinade and load the skewers onto the spit rod assembly with the spring ends on the right side.
Return the marinade to a vigorous boil, then lower the heat and simmer. Grill the kabobs until the chicken is no longer pink inside, about 30 to 35 minutes, turning off the machine briefly a few times and brushing the chicken with the marinade.
Remove the kabobs from the skewers and serve immediately.
added by
MiaDog
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
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