Easy Chicken Recipes

Chicken Kabobs Recipe



Chicken KabobsThis Chicken Kabobs Recipe with the others below are some of our favorite ways to eat chicken. I mean, who doesn't like food on a stick.

 

Grilled Chicken Kabob Tip:

The traditional method of cooking Shish Kabob is to place the ingredients on skewers, alternating meat and veggies on the same skewer, like in the photo to the right. We have found over the years that it is difficult to get all of the ingredients to cook properly at the same time. So, here is what we do. Place all of the chicken on one or two skewers and all of the other ingredients on their own skewers. By using this method, you can have better control of how well done your meat and veggies get. The pineapple will always cook faster than the bell pepper and the time it takes to cook the chicken will depend on how big the pieces are. This way, the chicken won't overcook because you were waiting on the onions to finish cooking.

Here is another tip for cooking with this method: Put the slower cooking ingredients on the grill first. Then add the other skewers later. With practice you can get all of the different ingredients to finish at the same time.

 

Balsamic Chicken Kabobs


Ingredients:

Skewers
1 - 2 lbs. boneless, skinless chicken breasts cut into chunks
1 red pepper, chopped into large pieces
1 can of Pineapples slices, drained and cut into large chunks
1/2 cup of Balsamic Vinaigrette Dressing save out half for basting.

 

Preparation:

If you are using wood skewers then Immerse them into water and set aside for 30 minutes.
Chop the chicken breasts into large chunks and marinate in the first ¼ cup of dressing for 30 minutes.

Chop the peppers and pineapple.

Heat the grill to medium heat.

Alternate placing the chicken, peppers and pineapple on the skewers or put the same ingredients on their own skewer. Such as all the pineapple on one skewer and all the chicken on one or two skewers.

Pour the remaining ¼ cup dressing into a cup for basting
Place skewers on the grill and cook until the chicken is done, basting with Balsamic Dressing as they cook.

You're cooking times will differ for each of the ingredients.

 

Greek Chicken Kabobs Recipe


Ingredients:

Skewers
1 - 2 lbs. boneless, skinless chicken breasts cut into chunks

Yogurt Sauce/Marinade:

1 1/4 cup plain yogurt
2 garlic cloves, crushed
juice of 1/2 lemon
1 tbsp chopped fresh herbs, such as oregano, dill, and tarragon
salt and pepper

 

Preparation:

For the sauce, put the yogurt, garlic, lemon juice, herbs, and salt and pepper to taste in a large, nonmetallic bowl and mix together.
Set aside a quarter of the sauce, then cover and refrigerate until required.

Cut the chicken into chunks measuring about 1 1/2 inches square.
Add to the remaining sauce in the bowl and toss until the chicken pieces are well coated. Cover and let marinate in the refrigerator for about 1 hour.
If you are using wooden skewers, soak them in cold water for at least 30 minutes

Place the marinated chicken pieces on the skewers.
On a medium hot grill place the chicken kabobs and cook until the chicken is cooked all the way through. Turn the kabobs to prevent them from burning.
Pour the reserved yogurt sauce over the cooked kabobs or serve the yogurt sauce separately to dip.

 

Teriyaki Chicken Kabobs Recipe


Ingredients:

Skewers
2 lb. boneless skinless chicken breasts
1/4 cup dark brown sugar
1/4 cup soy sauce
2 tbsp. lemon juice
1 tbsp. salad oil
1/4 tsp. ground ginger
2 garlic cloves, minced
1 can pineapple chunks

 

Preparation:

Cut chicken into 1 inch chunks.
Prepare marinade by combining brown sugar, soy sauce, lemon juice, oil, ginger and garlic.
Place marinade in a bowl or a large zip loc bag.
Add in chicken.
Refrigerate 3 hours or more.

30 minutes before serving: Thread meat and pineapple chunks alternately on skewers or put chicken and pineapple on their own skewers.
Grill chicken kabobs for 15 minutes or longer, depending on taste and desired doneness.
Baste occasionally while cooking.

 

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