Grilled Teriyaki Chicken Skewers with Boiled Carrots and Crispy Fries

This menu combines delicious teriyaki chicken skewers, tender boiled carrots drizzled with olive oil, and crispy fries for a delightful Mother’s Day experience.

Ingredients

• For the Skewers:

  • 1 pound chicken breast, cut into bite-sized pieces
  • 1 cup teriyaki sauce
  • 1 onion, cut into chunks
  • Salt and pepper, to taste
  • 1-2 cloves garlic, minced (optional)
  • 1 teaspoon fresh ginger, grated (optional)
  • 1 teaspoon sesame oil (optional)
  • Skewers (if wooden, soak in water for 30 minutes prior)

• For the Boiled Carrots:

  • 1-2 carrots, cut into bite-sized pieces
  • Olive oil for drizzling
  • Salt and pepper, to taste

• For the Crispy Fries:

  • 2-3 large potatoes (russet or Yukon gold)
  • Olive oil
  • Salt, to taste
  • Optional: garlic powder, paprika, or any favorite seasoning

Cooking Instructions

1. Marinate the Chicken:

   • In a bowl, combine chicken pieces with the teriyaki sauce, garlic, ginger, and sesame oil. Season with salt and pepper. Allow marinating for at least 30 minutes in the refrigerator.

2. Boil the Carrots:

   • In a pot of boiling salted water, add carrot pieces and cook until tender (about 5-7 minutes). Drain and drizzle with olive oil, seasoning with salt and pepper.

3. Prepare the Fries:

   • Preheat your oven to 425°F (220°C). Cut potatoes into evenly-sized sticks, soak for 30 minutes if desired, then toss with olive oil, salt, and optional seasonings. Spread on a baking sheet in a single layer and bake for 25-30 minutes, flipping halfway until crispy.

4. Assemble the Skewers:

   • Thread the marinated chicken, onion chunks, and any remaining carrot slices onto skewers, alternating as desired.

5. Heat the Grill:

   • Preheat your grill to medium-high heat.

6. Grill the Skewers:

   • Grill the skewers for about 10-12 minutes, turning occasionally and basting with leftover teriyaki sauce until cooked through and beautifully caramelized.