Memorial Day Grilling

For Memorial Day, Olivia had to go to school (recovering for the last of the snow days), and I needed to work some; but we wanted to enjoy part of the day outside.  I decided to do some new, but easy, chicken kebabs with some inside sides, and A Healthier substitute for Texas Toast.  Thanks to our friends Jeff and Meredith Switzer for the marinade recipe for the chicken.  Dinner was GREAT!  We just all ate too much.

Sweet chicken kebabs


  • 4 chicken breasts
  • vegetables of your choice (we like peppers, tomatoes, and zucchini)
  • 1/2 cup soy sauce
  • 1/2 cup ketchup
  • 1/2 cup sugar
  • 1 teaspoon ginger
  • 1 teaspoon garlic powder


  1. Mix all ingredients except chicken to make the marinade;
  2. Cut the chicken into cubes and the vegetables into bite-sized pieces;
  3. Marinate the chicken and vegetables for at least 2 hours and up to 24 hours in a ziploc bag;
  4. Thread the chicken and vegetables onto gthe skewers;
  5. Pre-heat the Egg to between 400 and 500 degrees, with the place setter in place;
  6. Grill until the internal temperature of the chicken reaches 165 degrees – this should not take long.

One Response to “Memorial Day Grilling”

  1. Terry VanderHeiden Says:

    Here is a great step-by-step video on making cinnamon bread on the Big Green Egg:

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