Best Grilled Buffalo Chicken Kabobs Salad Recipes

CHICKEN KABOBS

Chicken Kabobs image

These Chicken Kabobs are made with chicken breasts, a flavorful chicken kabob marinade and vegetables. This colorful meal is easy to make on the grill or in the oven.

Provided by Kristine Rosenblatt

Time 1h15m

Number Of Ingredients 15

Ingredients

¼ cup olive oil
¼ cup low sodium soy sauce
3 tablespoons lemon juice
2 tablespoons brown sugar (or honey)
1 tablespoon Worcestershire sauce
2 cloves garlic (minced)
1 teaspoon Italian seasoning (or dried oregano)
¼ teaspoon black pepper
1 ¼ pounds boneless skinless chicken breasts (cut into 1-inch pieces)
2 small or 1 medium zucchini (sliced into ½-inch thick rounds)
1 red bell pepper (cut into 1-inch pieces)
1 yellow bell pepper (cut into 1-inch pieces)
1 small red or yellow onion (cut into 1-inch chunks with a few layers still together)
1 ½ tablespoons olive oil
salt and pepper (to taste)

Steps:

If using wooden skewers, soak them in a dish of warm water for at least 20 minutes.
Combine the chicken marinade ingredients in a zip-top bag or dish: olive oil, soy sauce, lemon juice, brown sugar, Worcestershire sauce, garlic, Italian seasoning and black pepper. Squish to mix in the bag or whisk if using a dish.
Add the chicken pieces to the marinade. Make sure that all of the chicken is coated with the marinade. Refrigerate for at least 30 minutes and up to 4 hours.
Place the zucchini rounds and chopped bell peppers in a baking dish or bowl. Drizzle with the 1 ½ tablespoons of olive oil and sprinkle with salt and pepper; toss gently to coat. Add the onion to the bowl last and mix in very gently so that the onion layers stay together as best as possible.
Put the chicken and vegetables on the skewers, dividing evenly between the 8 skewers and arranging the vegetable pieces in between the chicken pieces. Aim to put about 3 chicken pieces and 2-3 pieces of each vegetable per skewer. Discard all of the used marinade that held the chicken.
Grill over medium heat for 12-18 minutes, turning every few minutes to cook all sides evenly. Kabobs are done when chicken is cooked through to an internal temperature of 165° F.

Nutrition Facts : ServingSize 2 skewers, Calories 407 kcal, Carbohydrate 18 g, Protein 33 g, Fat 23 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 91 mg, Sodium 747 mg, Fiber 2 g, Sugar 11 g, UnsaturatedFat 18 g

GRILLED BUFFALO CHICKEN COBB SALAD

Grilled Buffalo Chicken Cobb Salad image

Provided by Katie Lee Biegel

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 20

Ingredients

1/4 teaspoon garlic powder
Kosher salt and freshly ground pepper
1 pound chicken cutlets
Extra-virgin olive oil, for drizzling
1 stick (8 tablespoons) unsalted butter, cut into pieces (see Cook's Note)
1/2 cup hot sauce, such as Frank's RedHot (see Cook's Note)
1 cup mayonnaise
1/2 cup buttermilk
2 tablespoons minced fresh chives
1/4 teaspoon garlic powder
Kosher salt and freshly ground pepper
1 head iceberg lettuce, cored and chopped into bite-sized pieces
1 pint cherry tomatoes, halved
1 cup blue cheese crumbles
4 slices bacon, cooked and crumbled
2 medium carrots, peeled and sliced into thin rounds
2 center celery stalks and leaves, sliced thin on a bias
2 hard-boiled eggs, chopped
1 avocado, chopped
1 cup corn chips, such as Fritos

Steps:

For the chicken: Preheat a grill to medium-high heat. Combine the garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Place the chicken cutlets on a large plate or baking sheet and drizzle each piece lightly with the oil. Season both sides of the chicken with the garlic powder blend.
Grill the chicken, turning once, until cooked through and grill marks appear, 2 to 3 minutes per side. Transfer to a clean platter to rest for 10 minutes, then slice into thin strips and place in a medium bowl.
Place the butter and hot sauce in a medium saucepan over medium heat, either on the grill or on a stovetop. Whisk to combine the hot sauce with the butter until melted and smooth. Add to the bowl with the sliced chicken and toss to coat.
For the dressing: Whisk together the mayonnaise, buttermilk, chives, garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and mix well.
For the salad: Arrange the iceberg lettuce on a platter or in individual bowls. Top with rows of the cherry tomatoes, blue cheese crumbles, bacon, carrots, celery, eggs and avocado. Sprinkle the corn chips over the top and spoon over the sliced chicken. Finish with a drizzle of the dressing.

BUFFALO CHICKEN KABOBS RECIPE

Buffalo Chicken Kabobs Recipe image

Yield 4

Number Of Ingredients 5

Ingredients

5 boneless skinless chicken breasts
1 red onion (cut into bite sized pieces)
1 red bell pepper (cut into bite sized pieces)
1 cup Franks Buffalo Sauce
15 skewers

Steps:

Preheat grill to medium high heat.
Chop chicken and vegetables into one inch pieces.
Layer chicken, pepper, and onions onto skewers.
Lay skewers in 9 x 13 pan or large baking sheet.
Baste skewers with buffalo sauce, covering all sides.
Place kabobs on grill and cook for 10-12 minutes rotating every 4 minutes.
Remove from grill and baste with buffalo sauce to your liking.

Nutrition Facts : Servingsize 1 serving, Calories 708 kcal, Fat 15 g, SaturatedFat 3 g, Cholesterol 431 mg, Sodium 266 mg, Carbohydrate 0 g, Sugar 0 g, Protein 133 mg

GRILLED ISLAND CHICKEN KABOBS RECIPE

Grilled Island Chicken Kabobs Recipe image

These Grilled Island Chicken Kabobs are so simple to throw together and are perfect for summer.

Provided by Camille Beckstrand

Categories Main Course

Time 4h40m

Number Of Ingredients 11

Ingredients

⅓ cup vegetable oil
¼ cup lemon juice
2 Tablespoons soy sauce
1 teaspoon minced garlic
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon pepper
4 boneless, skinless chicken breasts
1 red onion (cut into large chunks)
1 green bell pepper (cut into large chunks)
4 cups fresh pineapple chunks

Steps:

Combine vegetable oil, lemon juice, soy sauce, garlic, oregano, salt, and pepper in a large resealable bag.
Place chicken in bag, making sure all pieces are covered.
Seal bag and place in fridge and let marinate for at least 4 hours (or overnight).
On metal or soaked wooden skewers, thread chicken, onion, pepper and pineapple.
Discard remaining marinade in bag.
Heat grill to medium heat.
Place skewers on grill and cook for 7-8 minutes per side or until chicken is no longer pink in the middle (if using a meat thermometer, make sure it registers 165 degrees F).
Remove from grill and serve.

Nutrition Facts : Calories 198 kcal, Carbohydrate 14 g, Protein 13 g, Fat 11 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 36 mg, Sodium 392 mg, Fiber 2 g, Sugar 9 g, UnsaturatedFat 2 g, ServingSize 1 serving