Creamy Marinated Grilled Italian Chicken Kabobs Recipes
MARINADE FOR CHICKEN KABOBS
This is a great marinade for kabobs, do not marinade the chicken for more than 5 hours or the lemon juice will start to *cook* the chicken. This recipe may be doubled to 10-12 breasts but prepare two separate marinades in two separate bowls, do not combine the doubled marinade into one bowl. Feel free to thread on you favorite veggies such as mushrooms, cherry tomatoes or whatever you desire! If you prefer a sweeter glaze then increase the honey by a couple tablespoons.
Provided by Kittencalrecipezazz
Categories Chicken
Time 5h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl mix together the oil with soy sauce, honey, lemon juice, garlic slices, black pepper and cayenne.
- Place the chicken cubes in the bowl and toss to coat with the marinade.
- Cover and chill for 4 hours.
- Remove the chicken from the marinade.
- Pour marinade into a saucepan then remove the garlic slices and discard; boil for 10 minutes over medium-low heat (start timing the 10 minutes after boiling starts).
- Thread the chicken onto wooden skewers that have been soaked in cold water for 30 minutes.
- Place the skewers on a grill and cook for 18-20 minutes or until the chicken is cooked through, basting with cooked marinade during the last 10-12 minutes of cooking.
- Delicious!
CREAMY MARINATED GRILLED ITALIAN CHICKEN KABOBS
Italian dressing and a squirt of lemon juice give these grilled chicken-and-onion kabobs their robust flavor.
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Grate 1/2 tsp. zest from lemon; mix with dressing, mayo and parsley in medium bowl until blended. Add chicken; stir to evenly coat. Refrigerate 20 min. to marinate.
- Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Thread chicken and onions alternately onto skewers.
- Grill 8 to 10 min. or until chicken is done, turning occasionally. Meanwhile, cut lemon in half. Place, cut sides down, on grill grate next to kabobs; grill until heated through.
- Place kabobs on plate. Squeeze lemon halves over kabobs.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 19 g
SOUR CREAM-DIJON MARINATED CHICKEN KABOBS
You can easily double this recipe and I suggest you do so, this chicken is fantastic! Plan ahead the chicken needs to marinate in the sour cream-Dijon mixture for a minimum of 5 hours. If you are using wooden skewers make certain to soak them in cold water for a minimum of 30 minutes before threading.
Provided by Kittencalrecipezazz
Categories Chicken
Time 5h10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large glass bowl mix together the sour cream, Dijon mustard, minced garlic, horseradish, honey, salt, pepper and red pepper; mix well to combine.
- Add in the chicken to the bowl and toss to combine with remaining marinade; cover and refrigerate for 5 hours.
- Remove the chicken and discard marinade.
- Thread the chicken onto skewers alternating with bell pepper pieces and cherry tomatoes.
- Grill covered with lid over medium-high heat for about 10-12 minutes or until the chicken is done.
Nutrition Facts : Calories 565, Fat 33.3, SaturatedFat 13.7, Cholesterol 165.5, Sodium 648.5, Carbohydrate 17.1, Fiber 1.7, Sugar 11.3, Protein 48.7
GRILLED CHICKEN KABOBS
I have fun trying new recipes and creating dishes of my own. I especially enjoy main entrees like this that are a little lighter and that let the food's natural flavors come through. They grill in no time.-Paul Miller, Green Bay, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a resealable plastic bag, combine the mustard and Worcestershire sauce and water, soy sauce and oil; remove 1/3 cup and set aside for basting. Cut chicken into 1-1/2-in. pieces; add to bag. Seal and refrigerate for 1-1/2 to 2 hours. Drain, discarding marinade. , Thread chicken and vegetables alternately on skewers. Baste with reserved marinade. Grill over hot heat for 10 minutes. Turn and baste. Cook 10 minutes more or until chicken juices run clear.
Nutrition Facts :
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- Cut the chicken into inch size pieces and place in a gallon size plastic bag. Add half of the Italian dressing, 1 Tbsp of the garlic, kosher salt, pepper, and crushed red pepper flakes. Massage the bag until evenly mixed and marinate in the fridge overnight.
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