Original recipe makes 4
servings
2 T. fresh parsley
1/2 cup vegetable or olive
oil
1/2 cup soy sauce (or ¼ c. soy sauce ¼ c. teriyaki sauce)
2 T. HONEY
1/4 cup lemon juice
2 tablespoons sesame seeds
·
1 garlic clove
4 skinless, boneless chicken
breast halves - cut into 1 1/2 inch pieces
1 (8 ounce) package fresh
chopped mushrooms
2 onions, quartered
1 green bell pepper, cut
into large chunks
SUBSTITUTE any vegetables of
your choice – (cherry tomatoes, zucchini or fresh pineapple chunks!)
Directions
- In a medium bowl, blend parsley, oil, soy sauce, honey, lemon juice, sesame seeds, and garlic. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 2 hours.
- Preheat an outdoor grill for medium heat, and lightly oil grate. Thread chicken onto skewers alternately with vegetables. Pour marinade into a saucepan, and bring to a boil. Cook for 5 to 10 minutes.
- Place skewers on the prepared grill. Cook 15 to 20 minutes, turning frequently, until chicken is no longer pink and juices run clear. Baste with the boiled marinade frequently during the last 10 minutes.
