Enough talk, let's get down to brass tacks.
- Get a bowl and a fork/whisk because you'll be stirring. I don't use any measurements, so if you have a hard time without measurements, please ask a responsible person in your life to pour things into the bowl for you!
- Take your raw chicken, I use breasts and thighs, boneless skinless, and cut it into thin strips.
- I rub down the raw chicken first, using a Mesquite seasoning that I use on absolutely every meat I cook now. It's the Kirkland Signature brand Mesquite seasoning, and it comes in nice, big containers at Costco. I use that on literally everything, from omelettes to sandwiches, to stir-fry to rice, beef, pork, chicken, and yes, salmon too! Sprinkle the good stuff on the chicken and rub it in.
- This is what you'll put in your marinading bowl: Sriracha Hot Sauce (Rooster sauce), Soy Sauce, Teriyaki Sauce, Basil, Oregano, Rosemary, Pepper, Mesquite, and (my best find ever) Stubb's Spicy Hot Chicken Wing Sauce. The last one is hard to find now, since they don't sell it at my grocery store anymore. You need enough marinade to pour over all the chicken strips when they lie flat. I recommend a broiler pan, lay the chicken strips inside and pour the marinade over the chicken. Sprinkle some more Mesquite over the bunch, cover, and set it in the fridge to soak overnight.
- Before you're ready to BBQ, skewer the chicken strips on some kabob sticks. You can use the leftover marinade to soak some other meats, or use it to quickly liven up some steaks before they go on the grill!
Take your chicken kabobs and lay them on the grill until the chicken is cooked to perfection. Watch out, it's spicy!