Pacific Chicken Wings With Garlic Bread
|Catsup||1⁄2 Cup (8 tbs)|
|Fresh lemon juice||2 Tablespoon|
|Soy sauce||2 Tablespoon|
|Light brown sugar||3⁄4 Cup (12 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Ground cinnamon||1⁄2 Teaspoon|
|For garlic bread|
|Garlic powder||1⁄2 Teaspoon|
|Margarine/Butter||1⁄3 Cup (5.33 tbs), melted|
|French bread loaf||1 Small, split in half|
Combine marinade ingredients in a bowl and stir.
Add chicken and stir.
Place in a large self-sealing plastic storage bag and seal securely.
Turn several times so that all the chicken pieces are touched by the marinade.
Place in a flat bowl and refrigerate for 1 hour.
Drain and reserve marinade.
Stir garlic powder into margarine and brush cut side of bread.
Cut off 4 thick slices of bread; cut slices into 2-inch cubes.
Thread skewers with wings and papaya.
Preheat the grill.
Set skewers on grid over ashen coals.
Grill about 8 minutes, turning kabobs frequently and brushing with reserved marinade.
Remove the skewers from the grill and carefully add the garlic bread cubes.
Continue grilling and turning for about 2 minutes, or until the chicken wings are cooked through.