Cube the chicken breasts and add the pieces to the marinade, coating them well. Cover and refrigerate the bowl for at least three hours, or overnight. Skewer the chicken on wooden or metal skewers.

I used a vinaigrette bottle. Cajun injection marinade Makes 1/2 cup 1/2 cup vegetable stock 3 tablespoons cup liquid crab boil 1 teaspoon vinegar 4 tablespoons no-salt Cajun seasoning (see recipe ...

The big advantage of dry rubs, and the reason we love using them so much, is that they don't add any additional moisture to the exterior of a piece of meat the way that a marinade does. Whenever ...