Sticky Teriyaki Chicken Kabobs w/ Thai Basil & Pickled Cucumbers

Sticky Teriyaki Chicken Kabobs!  My kiddos favorite meal. Simple to make and it’s easily a Clean Plate Ranger night with this dish. 

I love feeding my little ones.  They are as much alike as they are different when it comes to their food taste.  I enjoy feeding them as I have learned how to meet them half way.  Of course, growing up for me there wasn’t a meet Corynne half way.  It was “you get what you get, and you don’t pitch a fit.”  But, I realize my tastes (somewhat mature and often over the top) and their taste don’t always align.  So, I meet them halfway by adding soba noodles instead of rice to their teriyaki chicken routine or burrata cheese to their favorite cheese pizza.  There are two wonderful books that I read to them that they adore.   One is called Gregory, the Terrible Eater (he’s really not a terrible eater) and I Will Never Not Ever Eat A Tomato (Charlie and Lola).  These two books have helped me understand how to bridge the gap between my food expectations and a child’s ever changing food palate.  At the end of the day, the most important goal for me is to ensure they are eating a wide variety of fruits, vegetables, protein, complex carbs and good fats.

Now, back to the dish!

The marinade/base for this dish comes together easily with just hoisin sauce, soy sauce, honey, a garlic clove, grated ginger, lime and lime zest. I reserved some of the marinade in another bowl to baste the chicken while it was cooking in the oven.  Once the chicken is cooked through, place it under your broiler for about 5 minutes to get that nice caramelization.  Or, if you’re up for firing up your grill, all the better and skip the oven.

I must admit that I get as excited as they do when I make this dish.  Perhaps it is the whole food on skewers thing or it’s just the satisfaction I get when I’ve made something simple, delicious and their favorite.

Sticky Teriyaki Chicken Kabobs//serves 4

¼ cup hoisin sauce
½ cup soy sauce
½ cup seasoned rice vinegar
2 teaspoons honey
1 garlic clove, crushed
1-inch piece ginger, grated
1 lime
½ teaspoon lime zest
1-lb organic chicken breasts
Thai basil or regular basil
Metal skewers or bamboo skewers (soak in water for 20 minutes to prevent burning)

pickled cucumbers
1 seedless cucumber, skin removed and sliced
¼ cup seasoned rice vinegar
1 tablespoon sugar

Preheat oven to 400’.  Place first 7 ingredients in a bowl and mix to combine.  Reserve ¼ cup of the marinade to base the chicken.  Wash chicken and pat dry.  Cut chicken breasts crosswise and place in the bowl with the marinade.  Marinate the chicken for 30min.  Thread chicken breasts onto metal skewers and place on baking sheet.  Bake in the oven for 20-25 minutes.  Turn on your broiler or prepare your grill if using.  Brush the chicken with reserved marinade and place chicken under the broiler for 5 minutes or until caramelized.  Remove from oven and tuck Thai basil or regular if using between chicken breasts.

For the pickled cucumbers, peel and slice cucumbers into rounds and then cut in half.  Scoop out the seeds so the cucumbers look like half-moons.  Stir all the ingredients together in a medium sized bowl.  Serve immediately or marinate for more flavor depth in the refrigerator.