Best Maryland Chicken Kabobs Recipes

MARYLAND CHICKEN KABOBS

Maryland Chicken Kabobs image

I was feeling like a little barbecue action tonight so I dug out this recipe. I love fruit on the grill and the banana is a bit unexpected. The original recipe calls for chicken thigh pieces butI've always used chicken breasts.

Provided by Miss Erin C.

Categories Chicken Breast

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 -4 boneless skinless chicken breasts
1 tablespoon white wine vinegar
1 tablespoon lemon juice
1 tablespoon honey
6 tablespoons olive oil
1 clove garlic, minced
4 strips bacon
2 bananas
salt and pepper

Steps:

Cut the chicken into bite sized pieces.
Combine the vinegar, lemon juice, honey, oil, garlic and salt and pepper to taste in a large bowl.
Add the chicken and toss until well coated.
Cover and leave to marinate 1-2 hours.
Cut each strip of bacon in half.
Cut the bananas into 1" lengths and brish with lemon juice.
Wrap a piece of bacon around each piece of banana.
Remove the chicken from the marinade, reserve the marinade for basting.
Thread the chicken and banana rolls onto the skewers.
Barbecue the kabobs over hot coals 8-10 minutes until the chicken is cooked through.
Baste the kabobs with the marinade and turn the skewers frequently.
Serve with corn on the cob and mango relish.

CLASSIC CHICKEN MARYLAND

Classic Chicken Maryland image

This rich, delicious dish will leave you and your sweetie feeling very satisfied. It'll be on the table in no time so it's useful for a quick weeknight meal. I designed this for 2 but you can easily double or even triple this for a larger group. Serve over rice, pasta or biscuits.

Provided by Realtor by day

Categories Chicken Breast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

8 ounces chicken breasts, boneless, skinless
1/4 cup flour
1 tablespoon olive oil
1 tablespoon butter
8 ounces heavy cream
4 ounces white wine
2 teaspoons Dijon mustard
salt and pepper
4 ounces lump crabmeat

Steps:

In a medium skillet, melt butter and heat together with olive oil.
Meanwhile, fillet chicken breasts so they are thinner and dredge in the flour seasoned to your taste with salt, pepper and garlic powder.
Saute chicken in hot butter/oil until golden brown on both sides, about 7 minutes per side.
Add cream, wine, dijon mustard, salt and pepper to taste and crabmeat. Simmer 5 minutes. Serve over rice.
If serving over biscuits, remove the chicken from the pan after browning and dice into chunks then return to pan and proceed with the rest as written.

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