HONEY-MUSTARD CHICKEN KABOBS
We like grilling because it's a no-fuss way to make a great meal. This tantalizing combination of vegetables and chicken is one we enjoy throughout the summer.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Cut the chicken, squash and peppers into 1-in. pieces. On four metal or soaked wooden skewers, alternately thread chicken and vegetables. , In a small saucepan, combine glaze ingredients; bring to a boil. Boil for 1 minute or until thickened. , Grill kabobs over hot heat for 10 minutes, turning often. Brush with glaze; grill 5 minutes more or until the chicken is no longer pink and vegetables are tender. Serve over rice if desired.
Nutrition Facts : Calories 434 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 863mg sodium, Carbohydrate 76g carbohydrate (58g sugars, Fiber 8g fiber), Protein 30g protein.
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
GINGER-MUSTARD BARBECUE SAUCE
This easy barbecue sauce recipe combines ginger and mustard, honey, and garlic. It has a palpable zing with ribs, chicken, or grilled cauliflower.
Provided by Brigid Washington
Categories Mustard Ginger Garlic Onion Honey Vinegar Pepper Sauce Summer Backyard BBQ Wheat/Gluten-Free Tree Nut Free Soy Free Vegan Vegetarian Quick & Easy
Yield Makes about 1½ cups
Number Of Ingredients 12
Steps:
- Whisk ginger ale, yellow mustard, and Dijon mustard in a medium saucepan to combine. Bring to a simmer over medium heat; reduce heat to low and gently simmer 3 minutes. Whisk in ginger, garlic, onion, honey, sugar, salt, vinegar, black pepper, and red pepper flakes and cook, stirring occasionally, until flavors have come together and sauce is very fragrant, 15-20 minutes. Let cool before using. Do ahead: Sauce can be made 2 days ahead. Transfer to an airtight container; cover and chill.
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GRILLED HONEY MUSTARD CHICKEN KABOBS - AVERIE COOKS
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4.9/5 (9)Total Time 22 minsCategory 30-minute MealsCalories 447 per serving
- To a gallon-sized ziptop plastic bag, add the chicken, pineapple juice, yellow mustard, honey, optional olive oil, chili powder, salt, pepper, garlic powder, seal bag, and squish the chicken around gently (don’t puncture bag) but thoroughly enough to coat evenly. Place bag in the fridge for at least 30 minutes, or up to 3 hours, to marinate.
- Remove chicken from fridge and thread on wooden skewers. On each skewer I typically add 2 pieces chicken, 2 to 3 pieces of red pepper, 1 stack of onion, 2 pieces chicken, 2 to 3 pieces red pepper, 1 stack onion; but use whatever ordering is desired. Continue threading the skewers until all chicken and vegetables have been used.
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4.6/5 (36)Total Time 50 minsCategory Main DishCalories 297 per serving
- Whisk all of the marinade ingredients together EXCEPT olive oil in a medium bowl (“Reserved Marinade”). Remove 1/4 cup marinade to a large freezer bag or shallow dish. Add chicken and 3 tablespoons olive oil. Turn to coat. Marinate in the refrigerator 4-6 hours.
- Remove 3 tablespoons Reserved Marinade to a medium bowl for your Honey Mustard Dip. Whisk in 1/3 cup sour cream and 2 tablespoons mayonnaise. Refrigerate.
- Add potatoes to a large microwave safe bowl. Add 2 tablespoons water. Microwave, covered, 4-5 minutes or just until fork tender; drain. Add zucchini, onions, 3 tablespoons of Reserved Marinade, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 pepper. Toss until evenly coated. Refrigerate.
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