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Pork or Chicken Marinated Kebabs

Marinated BBQ Chicken Thighs

Marinated BBQ Chicken Thighs

This is a recipe adapted from Cooking Light, May 2013. The first time we made it with pork tenderloin, which was delish! Tonight we used boneless chicken thighs which were equally fabulous!

In a large zip-top bag combine:

1/2 cup lower-sodium soy sauce

2 tablespoons fresh lemon juice

2 tablespoons ketchup

2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

3/4 teaspoon crushed red pepper flakes

1 tablespoon crushed garlic

Add and mix well:

2 pounds pork tenderloin, trimmed and cut in 2 inch pieces or 2 pounds boneless chicken thighs

Seal bag and refrigerate at least 1 hour.

Preheat charcoal grill.

Remove pork from bag and discard marinade.

Skewer pork or chicken onto 8 6-inch skewers.

Grill about 3 minutes per side.

Serve with brown rice and grilled vegetables. You could easily add grated fresh ginger and sesame oil for a more Asian flavor.

5 responses »

  1. This was delicious!


    We will definitely try-we love pork tenderloin but have never used them on kebabs. The marinade looks delicious-thanks! Mary Ann and Jim

  3. here is a bit more after doing this several times now….we will serve to 15 folks tomorrow for a work party…while I am grilling, I open the Ziploc bag with the marinade and submerge the pieces as I am turning them on the grill…at least twice per piece…i.e. 2 turns…make sure the last cooking is hot enough to heat the chicken to a safe temperature.


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