As of this week we have officially hit 80 degrees here in Boston! You know what that means – we are spending as much time as possible outside soaking up the sun. Poolside parties, lazy days on the beach and backyard barbecues here we come!
Recently J and I have put a lot of time and energy into getting our little patio into tip top shape for summer. We’ve done a little “landscaping” with potted plants and gravel, hung twinkle lights and cleaned up the grill in preparation for the warm days to come. Recently we hosting a little patio warming with some of our close friends and I dusted off some of my favorite barbecue recipes!
First up was these delicious Grilled Teriyaki Chicken Kabobs! Kabobs are perfect for summer barbecues because they can be prepped in advance and are super easy to eat! No fork and knife required. Needless to say, these Japanese inspired kabobs were a hit and everyone was looking for seconds.
- ½ cup coconut aminos
- ½ cup honey
- ¼ cup orange juice
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- ¼ teaspoon ground ginger
- 2 garlic cloves, minced
- Red pepper flakes
- 1 pound chicken breast
- 1 large zucchini
- Add the coconut aminos, honey, orange juice, rice vinegar, sesame oil, ground ginger, garlic and a dash of red pepper flakes to a small saucepan over medium heat
- While the sauce begins to heat, dice the chicken and zucchini into bite size pieces
- When the sauce begins to boil, stir continuously for another 2 minutes
- Place the diced chicken in a large plastic bag and cover with the sauce
- Let marinate in the fridge for at least 1 hour
- Preheat the grill to medium-high heat
- Thread the chicken and zucchini alternately onto skewers
- Place on the grill and let cook for 15-20 minutes, turning occationallt, until chicken is cooked through