Best Cilantro Lemon Marinated Chicken Kabobs Recipes

GRILLED LEMON CHICKEN KABOBS

Grilled Lemon Chicken Kabobs image

These Grilled Lemon Chicken Kabobs are a fun addition to your barbecue dinner. They're delicious and so easy to make! Chicken is marinated in sour lemon and savory herbs, then skewered and grilled to perfection.

Provided by Rachel Farnsworth

Time 50m

Number Of Ingredients 7

Ingredients

4 boneless skinless chicken breasts
1/2 cup lemon juice (about 2 lemons)
2 tablespoons olive oil
2 teaspoons lemon pepper
1 teaspoon dried basil
1 teaspoon dried oregano
¼ teaspoon salt

Steps:

Cut chicken breasts into small, bite sized pieces, about 1 1/2 inches. Place chicken breast pieces in a gallon-size resealable plastic bag. Pour in lemon juice, olive oil, lemon pepper, basil, oregano, and salt. Shake it a bit so all the chicken tenders get covered.
Let marinate in the fridge for 30 to 60 minutes.
Thread your chicken pieces onto skewers, metal or wooden. If using wooden, be sure to soak them in water during the marinating time so they don't burn on the grill.
Preheat an outdoor grill to high heat.
Grill your chicken on a well oiled grate, about ten minutes, until the chicken is cooked to an internal temperature of 165 degrees F, flipping every few minutes so that all sides receive grill marks. Serve immediately.

Nutrition Facts : Calories 142 kcal, Carbohydrate 3 g, Protein 16 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 48 mg, Sodium 168 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

LEMON CILANTRO CHICKEN

Lemon Cilantro Chicken image

This fall-off-the-bone chicken with lemony gravy is very easy to prepare and is a wonderful way to cook a whole chicken in the slow cooker. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 4h25m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1/2 cup chopped fresh cilantro
3 tablespoons canola oil, divided
2 tablespoons lemon juice
2 garlic cloves, minced
2 teaspoons salt
1 teaspoon grated lemon zest
1 broiler/fryer chicken (3 to 4 pounds)
1/2 teaspoon paprika
1/2 teaspoon pepper
1/2 cup white wine or chicken broth

Steps:

In a small bowl, combine the cilantro, 2 tablespoons oil, lemon juice, garlic, salt and lemon zest. Loosen skin around the chicken breast, leg and thigh. Rub the cilantro mixture under and over the skin. Rub any remaining mixture into the cavity. Drizzle with remaining oil. Sprinkle with paprika and pepper., Place in a 6- or 7-qt. slow cooker. Add wine to slow cooker. Cover and cook on low for 4-5 hours or until a thermometer reads 180°. Remove chicken to a serving platter; cover and let stand 15 minutes before carving. Skim fat and thicken juices if desired. Serve with chicken.

Nutrition Facts : Calories 328 calories, Fat 21g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 864mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein.

BBQ CHICKEN KABOBS WITH TEQUILA LIME CILANTRO

BBQ Chicken Kabobs with Tequila Lime Cilantro image

Provided by Valerie Bertinelli

Categories main-dish

Time 2h30m

Yield 6 skewers

Number Of Ingredients 13

Ingredients

1/2 cup fresh lime juice
1/2 cup chopped fresh cilantro leaves and stems, plus more chopped leaves, for serving
1/2 cup chopped fresh cilantro leaves and stems, plus more chopped leaves, for serving
1/3 cup canola oil
1 tablespoon tequila
2 teaspoons kosher salt
1/2 teaspoon crushed red pepper flakes
2 cloves garlic, chopped
Freshly ground black pepper
3 to 4 boneless, skinless chicken breasts, cut into twenty-four 1-inch pieces
2 zucchini, cut into 1/2-inch rounds
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces

Steps:

Special equipment: 6 wooden skewers
In a large ziptop bag, add the lime juice, cilantro, oil, tequila, salt, red pepper flakes, garlic and some black pepper. Mix together and then add the chicken. Let the chicken marinate for 2 hours. During the last 20 minutes, soak the wooden skewers in water.
Preheat a grill to medium heat.
Remove the chicken from the marinade and pat dry (discard the marinade). Alternate threading the chicken, zucchini and bell peppers on each skewer. Cook the kabobs, turning after grill marks form, until the chicken is cooked through and the vegetables are charred at the edges, 12 to 15 minutes. Sprinkle with the remaining chopped cilantro before serving.