Mexican Chicken Kabobs Recipes

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.

Steps:

• In a medium bowl add soy sauce, lemon juice, garlic, cilantro, olive oil, garlic powder & black pepper. Mix well. Add chicken, cover and marinade overnight. In a second bowl combine black beans, bell peppers, red onion, corn, olive oil, red wine vinegar, balsamic vinegar, apple cider vinegar, salt, cumin, cilantro and garlic. Mix well, cover and allow to marinade over night. Skewer chicken and set aside. Pour remaining marinade into a small pot and bring to a boil. Cook down until sauce thickens. This should take approximately 15 - 20 minutes, set aside. Grill chicken. While chicken is cooking, make rice. Serve chicken kabobs over bed of rice and mexican salsa. Devour immediately!

Steps:

• In a large bowl, combine oil, vinegar, lemon pepper and Italian seasoning. Pour half the marinade into a separate bowl or shallow dish. Add chicken; turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade. , Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil. Drain chicken, discarding that marinade. Place squash, zucchini, carrot and tomatoes in pan in a single layer. Place chicken on top of the vegetables; pour reserved marinade over top. Cook until chicken is no longer pink and vegetables are tender, 45 to 60 minutes. Let stand 5 minutes before serving.