THE JUICIEST CHICKEN KABOBS EVER!
These easy Chicken Kabobs brushed with a honey lime sauce are juicy, tender and flavorful. No more dry or rubbery chicken! (gluten free, paleo)
Provided by Isabel Eats
Categories Main
Time 45m
Number Of Ingredients 15
Steps:
- In a large bowl, add water, 1/3 cup Morton Coarse Kosher Salt®, and sugar. Mix together with a spoon until the salt and sugar has dissolved. Add the chicken breasts to the salt water solution, cover and refrigerate for 30 minutes.
- Remove the chicken breasts from the water, pat dry with paper towels and cut into 1-inch chunks.
- Toss chicken with olive oil, onion powder, garlic powder, black pepper and remaining 1/2 teaspoon Morton Coarse Kosher Salt®.
- Thread the seasoned chicken onto 8 12-inch metal skewers. If using wooden skewers, be sure to soak them in water for 15 minutes to prevent them from burning on the grill.
- Heat grill to high heat, about 400°F. Place kabobs on grill, cover and cook for about 10-15 minutes, turning the kabobs 2 to 3 times until chicken fully cooked through and has beautiful grill marks.
- Remove from grill and generously brush them with the honey lime sauce.
- In a small bowl, combine all ingredients for the honey lime sauce and whisk together until the corn starch has completely dissolved and the sauce has thickened.
Nutrition Facts : ServingSize 1 kabob, Calories 195 kcal, Carbohydrate 9 g, Protein 22 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 66 mg, Sodium 232 mg, Sugar 7 g, UnsaturatedFat 3 g
CHICKEN KABOBS
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
Categories Main Course
Time 1h15m
Number Of Ingredients 15
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
YUMMY HONEY CHICKEN KABOBS
Honey chicken kabobs with veggies. You can marinate overnight and make these kabobs for an outdoor barbecue as a tasty alternative to the usual barbecue fare! Fresh mushrooms and cherry tomatoes can also be used. (This can also be done in the broiler.)
Provided by Ann Marie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Broiled
Time 2h30m
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
- Preheat the grill for high heat.
- Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
- Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.
Nutrition Facts : Calories 178.5 calories, Carbohydrate 12.4 g, Cholesterol 44.8 mg, Fat 6.6 g, Fiber 1 g, Protein 17.4 g, SaturatedFat 1.1 g, Sodium 442.3 mg, Sugar 9.9 g
SILKY CHICKEN KABOBS
Everything, including the chicken, is pureed and then formed into a sausage shape on the skewers. This recipe is broiled, but grilling would work great too. From "indian, 100 everyday recipes" by Love Food.
Provided by threeovens
Categories Chicken Breast
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place the cashews in a bowl, cover with boiling water, and let sit for 20 minutes; drain and place into a food processor.
- Add all the remaining ingredients to the food processor, except the oil and the butter; process until smooth; transfer to a bowl, cover, and chill for 30 minutes.
- Preheat the broiler, lightly brush the broiler rack and skewers with oil; have a bowl of cold water nearby.
- Divide the kabob mixture into 8 equal portions; dip your hands into the cold water to help keep the mixture from sticking to you, and form each portion around a skewer into a 6-inch sausage shape.
- Place kabobs on prepared rack and broil for 4 minutes; brush with half the butter and broil and additional minute.
- Turn kabobs over and broil 3 minutes; brush with butter and broil and additional 2 minutes.
- Let kabobs cool for 5 minutes before removing them from the skewers; serve with chutney.
Nutrition Facts : Calories 145.5, Fat 8.3, SaturatedFat 3.3, Cholesterol 69.7, Sodium 213.4, Carbohydrate 3.5, Fiber 0.4, Sugar 0.9, Protein 14.2
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