Chicken Shish-ka-bobs

~~We bought a grill at the end of the season last year so it's new to us this year. We are loving it! I thought that I would share one of our favorite grilling recipes today.
~~What does grilling have to do with art? Simple. You see, grilling means less time in the kitchen which equals...more time for artwork!

Grilled Hawaiian Chicken Shish-ka-bobs

For the marinade:
*3 Tbs Soy sauce (we like Kikoman)
*3 Tbs brown sugar
*1 Tbs oil
*1/4 tsp Ginger
*1/4 tsp Garlic

1. Mix all the marinade ingredients together and pour the mixture into a large ziploc bag.
2. Place defrosted chicken breasts in the bag with the marinade. We use about 3 large breasts for our family. (**Tip: Sometimes I like to grill more chicken than we need and use it the next night for some yummy chicken salads. More time saved for art!)
3. Place the chicken breasts in the refridgerator. I like to do this step in the morning. Turn the bag a few times during the day.
4. We like to have fresh grilled corn with our chicken. In the afternoon I fill my kitchen sink with cold water and place the corn (still in the husks) in the sink to soak. This keeps it nice and juicy after being grilled. While you're at it, throw your shish-ka-bob skewers in to soak also so that they won't catch fire on the grill. (Lesson learned the hard way, lol!)
5. The corn takes longer to grill than the chicken l so I usually start it a little before my husband gets home. Then I just chop the chicken and slide them on the skewers along with some peppers and pineapple.
6. Add the skewers to the grill with the corn and turn until done on both sides.
Enjoy!

~We usually eat out on our patio. It makes for some fun family time.

**Some good news. Savannah slept all night. Hallelujah! No fevers. No throwing up. Things are definitely looking brighter.