Teriyaki Chicken

Last week I spent the week at Camp Woodland for our Stake Girls Camp. I helped run the Workshops and when needed I got to help cook the meals for the 300 + young women and their leaders.

One of the meals I got to help cook was the Chicken-kabobs. This is not the recipe that the Camp Cook used but it is very similar.  We used to have cook outs at the In-laws for all the holidays and birthdays and this was a favorite of the family.

Teriyaki Chicken

1 can 7-up (or other Lemon Lime Soda)

½ C Soy Sauce

¼ C vegetable oil

1 tsp horseradish sauce

1 tsp minced garlic

6 boneless skinless chicken breasts trimmed and cut into strips.

Put all ingredients into a gallon Ziploc ® bag. Give it a squish or two to combine all ingredients and to coat the chicken. Let marinate 8 hours or overnight in the fridge.

Soak Skewers in water for at least an hour. Thread the chicken on to the skewers and spread out so the chicken lays flat.

Pre-heat the grill to 400° place chicken on the grill with the skewer ends hoanging off the side –(this keeps the skewers from burning.

This Recipe can also be used with whole chicken breasts and just grill @ 400°

I usually serve this with grilled pineapple, and steamed brown rice. I hope you all enjoy this recipe as much as I do.

Have fun cookin’

Cyndi