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Old 05-28-2005, 06:42 PM   #1
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Chicken Skewers

Got this idea from Oompappy! I marinaded chicken strips in Caribbean Jerk and Ginger Teriyaki KC Masterpiece Marinades and skewered with bacon. Basically use whatever marinade you like, skewer the meat and grill till done. Let me tell you, these things are fantastic and super easy to make! Thank you Oompappy for the idea!! Great job! My daughter is graduating in two weeks and just requested these to go along with daddys pulled pork!









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Old 05-28-2005, 06:45 PM   #2
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I'm sold...I'll be trying this recipe sooner than later!!
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Old 05-28-2005, 06:46 PM   #3
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Dang Larry, I'm licking my screen! The chicken looks great, but I LOVE grilled zucch's (and squash).


what did you think of the 2 different sauces?
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Old 05-28-2005, 07:02 PM   #4
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Quote:
Originally Posted by Steve Z
Hey Larry looking good =P~ How did it taste :biggrin:
Fantastic! The seasonings and the bacon were awesome! This will definitely be going on my Gameday appetizer list in September! Thanks again Oompappy, Genius!!!
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Old 05-28-2005, 07:25 PM   #5
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so no preference on the sauce? When I did them last week, I used a sauce that didn't get in the chicken well....I've done em twice, and the second time I got chicken tenders....they didn't absorb the flavor like I wanted, but I was short on time and didn't get to let sit in the sauce as long I wanted.

Next time I'm going to marinade in Italian, grill and then baste with sauce...sounds like a good idea.
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Old 05-28-2005, 08:40 PM   #6
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Capt, I did mine last week with the same marinade as you and they were fantastic! I love that Goyo Mojo juice. I'm doing chicken thighs tomorrow in it. I usually marinade 4 - 5 hours and its a great taste.
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Old 05-28-2005, 09:25 PM   #7
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Quote:
Originally Posted by Captain Morgan
so no preference on the sauce? When I did them last week, I used a sauce that didn't get in the chicken well....I've done em twice, and the second time I got chicken tenders....they didn't absorb the flavor like I wanted, but I was short on time and didn't get to let sit in the sauce as long I wanted.

Next time I'm going to marinade in Italian, grill and then baste with sauce...sounds like a good idea.
'

Cappy, both sauces turned out great. But my family liked the Ginger Teriyaki sauce over the Caribbean Jerk a bit better. The jerk sauce was not spicy whatsoever, but still good. I used boneless chicken breast, that I sliced into strips.
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Old 05-29-2005, 11:04 AM   #8
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Nice work Larry! I'm glad you liked them.
I use Krista's jerk sauce. It is quite spicy even though the web site
say's it's "toned down".

http://www.jerksauce.com/

I have an "inside" connection who brings me a gallon every April.
The gallons have about 4" of herb and spice sediment in the bottom
so you really have to shake it up.
I've never had it in the small bottles but I imagine they would have the sediment.

In your pics it looks like you've got the bacon just on one side?
What I like to do is weave or kind of braid the chicken with the bacon
to get the meats exposed on all sides. I think this shows up best in the
lower right corner of this pic...
http://members.aol.com/oompappy/chibaco1
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Old 05-30-2005, 06:48 PM   #9
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Larry, go to the store you found Scotts and Carolina Treet and see if they if they have Anntony's Caribbean Jerk sauce. Jerk Sauce
Good stuff. He is from the islands and has a restaurant in Charlotte, NC.
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Old 05-30-2005, 07:02 PM   #10
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Looks awesome Larry, thanks for the pics! <Shawn is really missing his WSM now>
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