I like to prepare the chicken ahead of time at home and put in the freezer. This helps keep the cooler cold and lets the chicken soak up the vibes from the marinade. The tariaki sauce adds a little extra flavor, as well as keeping the skewers from burning.

6 boneless, skinless chicken breasts
1 each green, yellow, red pepper
2 pounds of mushrooms
2 large walla walla sweet onions
1 bottle commercially available marinade
10 wooden skewers
2 cups tariaki sauce (very important!)

PREPARATION:

• Cut chicken into 1" cubes and place into a gallon-sized freezer Ziploc baggy. Pour 1 bottle commercial marinade into bag with chicken. Squeeze out all air and place in cooler. Place skewers into a shallow baking tray or use foil to make one.

• Pour tariaki sauce onto skewers. Let skewers soak for at least 2 hours. This protects skewers from burning when on the grill. Cut all of the vegetables into 1" cubes. Put kabobs together and grill.

• Servings: 10
  Preparation time: 15 minutes