With Labor Day weekend coming up, and grilling season almost coming to an end (crossing my fingers Chicago weather doesn’t transition toooooo quickly), this is the perfect weekend to have a grill out. Let me tell you, these Honey Teriyaki Rainbow Chicken Kebabs will not disappoint.
I was going back and forth between making my own honey teriyaki or buying it. I opted to buy it and save myself some time, effort and dishes to clean. Our dishwasher was broken, so we were on major dish back up. Long pointless story short, I used Sweet Baby Ray’s Honey Teriyaki Marinade & Sauce… it was SO good.
I used a pound of chicken, and it made roughly 12 kebabs. I then made veggie kebabs with all the leftover veggies I had. All in all I had roughly 20 kebabs. I used an entire bottle of this sauce. Every time I flipped a kebab I would slather on this sauce.
As a side, I made these marinated grilled potatoes. I sliced 3 lbs of red potatoes suuuuuuuuper thinly, placed them in a big ol’ bowl, and tossed them with 1/4 c. oil, 2 sprigs rosemary, a decent handful of thyme, 2 cloves minced garlic, salt and pepper. Because potatoes do take so long to cook, I baked them first at 400 ° for 20 minutes and then threw them on the grill. Once you pull them out of the oven, they will be pretty much cooked. You’ll want to throw them on the hottest part of your grill to char the outside, and to give them that charcoal/grill-y flavor.
Also giving my mom a belated-blog-birthday shout out! She turned 50 last week, and we still get mistaken for sisters frequently. And allllllllllllso wishing my parents a very happy wedding anniversary. Today they celebrate their 26th anniversary. You two stay golden.
Below is the recipe for they Honey Teriyaki Rainbow Chicken Kebabs!