|Betty Crocker's Best Chicken Cookbook|
|by Betty Crocker Editors|
Roasted to a turn, fried to a crisp, tucked into soups, stews and stir-fries or a savory pot pie, curried, creamed, stuffed or barbecued -- here i...
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Results 1 - 10 of 11 for chicken teriyaki kabob
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Cut chicken into 1 inch ... alternately on 12 inch skewer. Broil for 15 minutes or longer, depending on taste and doneness. Basting occasionally, turning once.
Marinate all but mushrooms for 1/2 hour. Add mushrooms. Spear kabobs. Cook on grill or under broiler 7 minutes on each side, or until chicken is done.
Combine soy sauce, ... bone and cut chicken breasts into 1 ... 4 skewers. Broil kabobs 4 inches from ... brushing occasionally with marinade. Makes 4 servings.
Mix the ingredients in the blender for 30-50 seconds, or until well blended. Marinate the shish kabobs in the refrigerator for 6 or more hours.
Cut meat into cubes. Add meat to marinade, stirring to coat. Let meat marinade 1-2 hours in the refrigerator. Alternate meat on skewers with onions, ...
Cut chicken into 1 inch ... Combine butter and teriyaki sauce; brush on ... with butter mixture. Serve kabobs with cooked rice pilaf. Makes six servings.
Cut chicken in 1 inch ... shallow container. Combine teriyaki sauce and next ... onto skewers. Grill kabobs over medium-hot coals ... desired. Yields 6 servings.
Mix juice, peaches, garlic and teriyaki sauce in 13 ... your taste. Cut chicken in pieces to ... baste well with marinade. Serve with vegetables over rice.
Mix soy sauce, ... and vinegar. Marinate chicken overnight; vegetables for ... are used, cooked kabobs can be refrigerated and microwaved when ready to serve.
Cut chicken into 1 inch ... shallow container. Combine teriyaki sauce and next ... onto skewers. Grill kabobs over medium-hot coals ... desired. Yield: 6 servings.
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