The Juiciest Grilled Chicken Kabobs Recipes
CHICKEN KABOBS ON THE GRILL
These kabobs are awesome and easy to make, but it does take some preparing time. The longer you marinate the more moist and tasty they are. We served these at our Memorial Day BBQ and we couldn't make them fast enough and we got great raves from all our family and friends... even the kids love these! Also a few ingredients go a long way... just plan ahead. I used the family pack of chicken (7-8 large boneless breasts) and it fed over 30 people)!
Provided by heather3404
Categories Chicken
Time P1DT30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Soak skewers in water for at least 1 hour before before putting food on them. I like to put them in a water pitcher.
- cut peppers and onion into approximately 1 inch pieces.
- cut chicken into approximately 1 inch pieces.
- place peppers, onions, chicken, and pineapple (drain juice) into a large glass bowl. (Don't use a plastic bowl or the catalina will stain it and the chicken can pick up a plastic taste).
- Add equal parts of italian dressing and catalina dressing to large bowl, mix well and cover with plastic wrap or lid. Marinade over night if possible (but no less than 5 hours).
- Place ingredients on skewers alternating chicken, peppers, onions, pineapple in any order. (This is a messy job!) I put each prepared skewer on a foiled cookie sheet to take outside to grill and put a new sheet of foil on for the cooked kabobs.
- Place on bbq grill and cook until chicken is done (approx. 15-20 min.) Any left over veggies can be placed in a pie tin and cooked on the grill. MMM!
Nutrition Facts : Calories 171.7, Fat 0.9, SaturatedFat 0.2, Cholesterol 34.2, Sodium 41.8, Carbohydrate 27.4, Fiber 2.2, Sugar 22.8, Protein 14.8
MEXICAN CHICKEN KABOBS
Time 9h
Number Of Ingredients 27
Steps:
- In a medium bowl add soy sauce, lemon juice, garlic, cilantro, olive oil, garlic powder & black pepper. Mix well. Add chicken, cover and marinade overnight. In a second bowl combine black beans, bell peppers, red onion, corn, olive oil, red wine vinegar, balsamic vinegar, apple cider vinegar, salt, cumin, cilantro and garlic. Mix well, cover and allow to marinade over night. Skewer chicken and set aside. Pour remaining marinade into a small pot and bring to a boil. Cook down until sauce thickens. This should take approximately 15 - 20 minutes, set aside. Grill chicken. While chicken is cooking, make rice. Serve chicken kabobs over bed of rice and mexican salsa. Devour immediately!
GRILLED CHICKEN
Make and share this Grilled Chicken recipe from Food.com.
Provided by ellie_
Categories Chicken
Time 4h
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In a large saucepan combine water, salt and honey over medium low heat, stirring until sugar dissolves. Let cool completely.
- Place chicken in a large bowl and pour cooled brine over chicken. Refrigerate covered for a couple of hours (I let mine be in the brine for 4 hours, but the original recipe suggests 2-3). Drain (discarding brine) and rinse chicken under cold water, pat dry. I put the chicken back in the refrigerator while preparing grill.
- Prepare grill -- I used charcoal -- heating the coals until white.
- Place chicken on grill, with the cover open for searing, moving the chicken around depending on the pieces and to avoid flare-ups.
- When the chicken has been seared, cover the grill for indirect cooking, opening the cover, turning and moving the chicken pieces every 15 minutes or until cooked completely. It took about one hour for the chicken to cook completely on my grill.
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- Prepare the marinade by combining the oil, soy sauce, honey, garlic, salt and pepper together in a large bowl.
- Add the chicken to the marinade. Make sure to coat the chicken well with the marinade. You may also add the vegetables to the marinade mixture (optional). Leave out the zucchini for it will make the marinade watery. Cover and let it marinate in the fridge for 1 hour or more.
- Prepare the wood skewers and the grill. Soak the wood skewers in water for 20 minutes or so to make it easier to insert the chicken. Heat up your grill to medium high.
- Thread the chicken and vegetables alternately into the wood skewers. Cook for 8 minutes each side. While cooking, you can brush some of the marinade to the skewers. Sprinkle with parsley when ready to serve.
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- To brine the chicken breasts, fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add the whole chicken breasts and let them sit in the mixture to brine for 15 minutes. Or you can also also cover the bowl and refrigerate for up to 6 hours. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels. (If the chicken breasts you purchased have already been pre-brined in a sodium solution, skip this brining step completely.)
- Preheat the grill to medium-high heat. If using wooden skewers, soak them in water for 15 minutes before using.
- Cut the chicken breasts into 1-inch pieces. Add them to a large mixing bowl and drizzle evenly with the olive oil. Toss to combine.
- In a separate small bowl, whisk together the salt, pepper, garlic powder and paprika until combined. Sprinkle the seasoning mixture evenly over the chicken. Then toss for 1 minute, or until the chicken is evenly coated with the seasoning. Thread the chicken evenly onto the skewers.
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