Hawaiian Chicken Kabobs and Sides

Description

I wanna see you grill....ed recipe

Details

Cooking Time:		20
Recipes Makes:		4
Calories:		432
Carbs:		22.6
Fat:		18.3
Protein:		33.3

Ingredients

Hawaiian Chicken Kabobs

• 3 tablespoons soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons sherry
• 1 tablespoon sesame oil
• 1/4 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 8 skinless, boneless chicken breast halves - cut into 2 inch pieces
• 1 (20 ounce) can pineapple chunks, drained skewers

Cheesy Grilled Potatoes 

• 2 pounds potatoes, cut into wedges
• 2 cloves garlic
• 1/4 cup olive oil
• 1/2 teaspoon red pepper flakes
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 4 to 5 ounces sharp cheddar cheese, grated
• Fresh chives, garnish

Grilled Lemon Parmesan Asparagus

• 1 pound fresh asparagus, trimmed
• 1 tablespoon olive oil, or more if needed
• 1 tablespoon lemon juice, or more if needed salt and ground black pepper to taste
• 1/4 cup grated Parmesan cheese, plus extra for topping

Directions

Hawaiian Chicken Kabobs

1. In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.
2. Preheat grill to medium-high heat.
3. Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.

Cheesy Grilled Potatoes:

1. Scrub potatoes well and preheat the grill to medium-high heat. Cut potatoes into wedges.
2. Lay out two large pieces of foil. Split potatoes between the two pieces of foil (one pound per packet). Drizzle the potatoes with olive oil and season each packet with minced garlic, red pepper flakes, kosher salt, and black pepper.
3. Cover the packets with a second piece of foil and crimp the edges well to seal the packets. Place the packets on the grill and grill them for about 20 minutes, flipping a few times during cooking to make sure they are cooking evenly.
4. When potatoes are tender and easily pierced with a skewer, remove the top piece of foil from each packet. Sprinkle cheese on top of the potatoes and return to the grill briefly just to melt the cheese.
5. Garnish finished packets with fresh chives and serve immediately!

Grilled Lemon Asparagus:

1. Preheat an outdoor grill on medium heat, and lightly oil the grate.
2. Place asparagus in a large shallow bowl. Drizzle with olive oil and lemon juice, going from bottom to top of stalks. Season with salt and ground black pepper.
3. Sprinkle grated Parmesan cheese over asparagus. Lightly toss to coat each spear.
4. Transfer coated asparagus to the preheated grill with tongs.
5. Grill to desired tenderness, 3 to 7 minutes. Before serving, sprinkle asparagus with additional Parmesan cheese. Tip:Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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