|Photo courtesy of the Cooking Corner.|
What I found educational was the make up of the marinades. What ever your flavor combination, they should all have part oil, acid, sweet and heat. That's balance.
On the food show, the dish that caught my eye was the teriyaki pork. However, one of the problems was that I didn't have a pork tenderloin just laying around as a spare part. There was also the small issue of weird ingredients. So the art of substitution once again came into play.
By the time I did all of the recipe substituting, I was past the point of messing with the grill. When I did these teriyaki glazed chicken kabobs, they got popped in the oven for a bit and were easier than all of the thinking I did to figure it out.
Spicy Honey Chicken Kabobs
1 medium onion, sliced in wedges 3/4 inch thick or so
1 1/2 lb. boneless skinless chicken breast tenders, cut in 1/2 inch chunks
1/2 tsp. ginger
2 cloves garlic, minced
1/8 cup soy sauce
1/8 cup honey
1/2 cup chicken broth
1/2 tsp. crushed red pepper flakes
1/2 tsp. black pepper
1 1/2 T. cornstarch
1 1/2 T. water
4-5 bamboo skewers
Soak skewers for 30 minutes in water.
In a medium sauce pan, combine garlic, soy, honey, chicken broth and peppers. Whisk to mix well. Heat over medium and simmer 8-10 minutes, stirring often.
In a small bowl, mix cornstarch and water until well blended. Add to sauce and simmer 3-4 minutes more until sauce is thickened and reduced by about half. Remove from heat and let cool.
Place chicken and onions in a plastic container with a lid. Pour half the sauce over the chicken and onion and refrigerate for 30 minutes or until needed. Save the other half of the sauce for basting.
Place onion and chicken alternately on skewers and then in a foil lined pan. Heat broiler to high. Brush remaining glaze over kabobs and broil 5 minutes. Turn skewers and broil 4-5 minutes more watching carefully. Serves 4.