These delicious recipes from the Grocery Outlet Buyer’s Kitchen are created by our NOSH buyers. They work hard to scout out the highest quality and most varied selection of NOSH products at the best prices possible! As they find tasty NOSH items, they develop these recipes to share with you. Enjoy!
Grilling with Dad this weekend? Classic! Give your casual kabobs a facelift by trying our sweet & spicy Sriracha aioli! This recipe is both easy & versatile. You can incorporate your favorite vegetables or use all meat! For best results, the chicken should marinate overnight.
Teriyaki Chicken Kabobs
Makes 4 Kabobs
1 lb. chicken breasts (boneless skinless; thawed) – 4 lb Our Price: $5.99
1 large bell pepper – Our Price: 2/$1
1 large onion – Our Price: 59 cents each
3/4 cup soy sauce – 40 oz, Our Price: $4.49
3/4 cup water
1/2 cup honey room temp – 16 oz, Our Price $4.99
1/4 cup brown sugar packed – 2 lb, Our Price: $1.99
1 tbsp. garlic minced – 1 head, Our Price: 3/$1
1 tbsp. chives chopped fine for garnish – Our Price: $1.99
Prepare the Marinade: Cut the chicken breasts into 1 inch cubes and place into a large Ziplock bag and set aside.
Whisk: soy sauce, water, honey, brown sugar, and garlic in a medium sized bowl. Set aside ¾ of a cup for basting while cooking.
Marinate: Pour the marinade over the chicken and zip the bag. Refrigerate and allow the chicken to marinate for at least 30 minutes, but ideally 4 – 8 hours.
Skewer: the Kabobs (Be sure to alternate between vegetables and chicken.)
Grill: Prepare your grill space. Kabobs can be cooked on the BBQ or grill pan on high heat until chicken is cooked through (no pink showing); about 4 minutes per side.
1/4 cup mayonnaise – 20 oz, Our Price: $1.99
1-2 tbsp. Sriracha sauce – 17 oz, Our Price: $2.69
1 tbsp. sweetened condensed milk – 14 oz, Our Price: $1.49
Mix the mayo, Sriracha, & condensed milk in a small bowl until all ingredients are evenly incorporated. Chop the chives. Serve- Once grilled, place the hot kabobs onto a plate and lightly drizzle with the aioli. Sprinkle the chives atop the Kabob and serve more sauce on the side.