We fired up the grill for the first time last week. These kebobs were tangy and sweet. Pop the rice pilaf in the oven while you make the rest of the meal and it will all be ready at the same time.
2-3 boneless skinless chicken breasts cut into chunks
6 T. ketchup
2 T. honey
2 T. soy sauce
grated rind and juice of 1 lime
2 tsp. freshly grated ginger
2 T. brown sugar
In a saucepan place the ketchup, honey, soy sauce, lime, ginger and brown sugar. Bring to a boil, then simmer for 2 minutes. Remove from heat and cool. Once sauce has cooled, place chicken in sauce and marinate for at least an hour. Soak skewers in water while chicken marinates. Place chicken on skewers and grill on grill, brushing chicken with additional sauce during cooking.
In a 13 x 9 pan place 4 1/2 cups hot water and 2 tsp. chicken bullion. Add 2 cups rice. Cover with aluminum foil and bake at 350 for about 45 minutes to an hour or until all moisture is absorbed. You can add chopped green onion before baking as well if you like a little green in your rice.