Make-ahead and marinate these cherry-flavored kebobs for at least 24 hours and it’s ready for half-time.
By Michelle Winner
You can grill the chicken or make Shish Kebobs with this easy make- ahead Marinade. This Chicken Cherry-teri Kebobs using Chukar Cherries Sour Cherry Pie & Cobbler Filling and your favorite teriyaki sauce is a winner. You can use the basic 5 ingredients or add zing with grated ginger and fresh garlic. You can even use the marinade on chicken thighs and wings to grill. It’s your call coach!
- 5 pounds chicken
- 1- 20.5 oz. jar of your favorite Teriyaki Sauce like Kikkoman Garlic & Green Onion
- 1-29.5 oz jar of Chukar Cherries Sour Cherry Pie & Cobbler Filling
- Optional to add to the marinade:
- ginger -(1tablespoon fresh grated or 1teaspoon ground powder)
- Garlic- 2 to 4 smashed or squeezed cloves
- Optional for garnish: toasted sesame seeds, green onions
- Pour equal parts Teri Sauce and Chukar Cherry Filling into a container that you can use to marinate ( glass preferred).
- You will have 9 oz. of cherries left to enjoy later!
- Using an immersion blender mix until smooth.
- If making kebobs cut your chicken into manageable size for skewers.
- Drop cleaned trimmed wings, thighs or breasts into the marinade.
- Marinate overnight in fridge, turning several times during that time.
- When ready to eat, assemble kebobs or get your plain chicken ready to grill.
- Heat grill or cook in pan on med-hi with olive oil
- Cook your chicken on one side then turn and baste with more sauce.
- Note: I cook down the marinade after I take the chicken out to grill.
- Boil it for a few minutes and serve as a sauce with your cooked chicken.
- Garnish with toasted sesame seeds and green onions if desired.
Michelle was born with a fork in her hand. As a culinary travel writer and confirmed foodophile she delights in the world-wide discovery of new flavor profiles, spices, salts and herbs. Based in one of the world's foodie meccas; Portland, Oregon, not far from "Pinot Noir Heaven" Michelle shares culinary travel and chef's recipes. Her photography has appeared in Saveur Magazine and she has contributed culinary travel articles to Forbes online, WSJ online, Business Insider, Condé Nast Digital Media, Islands magazine and many others. A confirmed globetrotter, she still keeps her bags packed and fork in hand (well . . . except through airport security.)