GRILLED JERK CHICKEN KABOBS
Make a meal on a stick with just five ingredients!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 6
Number Of Ingredients 5
Steps:
- In shallow glass or plastic dish or resealable food-storage plastic bag, mix chicken and 1/4 cup of the jerk sauce. Cover dish or seal bag; refrigerate 1 hour to marinate, stirring occasionally.
- Heat gas or charcoal grill. Drain chicken; discard marinade. On each of 6 (15-inch) metal skewers, thread chicken, pineapple, bell peppers and onion alternately, leaving space between each piece. Brush vegetables with remaining jerk sauce.
- Place kabobs on grill over medium heat. Cover grill; cook about 15 minutes or until chicken is no longer pink in center and vegetables are tender.
Nutrition Facts : Calories 210, Carbohydrate 14 g, Cholesterol 60 mg, Fiber 1 g, Protein 20 g, SaturatedFat 2 1/2 g, ServingSize 1 Kabob, Sodium 140 mg, Sugar 11 g, TransFat 0 g
JERK CHICKEN AND PINEAPPLE SKEWERS RECIPE BY TASTY
Here's what you need: scallions, habanero peppers, garlic, fresh ginger, dark brown sugar, soy sauce, ground allspice, cinnamon, dried thyme, boneless, skinless chicken breast, pineapple juice, ketchup, kosher salt, large red onion, red bell peppers, pineapple, lime wedge, fresh cilantro, bamboo skewers
Provided by Alix Traeger
Categories Dinner
Time 2h5m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 375ºF (190ºC). Line 2 baking sheets with parchment paper.
- In a food processor, combine the scallions, habanero peppers, garlic, ginger, brown sugar, soy sauce, allspice, cinnamon, and thyme. Puree until broken down into a into a thick paste, about 1 minute.
- In a medium bowl, toss the chicken with 2-4 tablespoons of the jerk paste until well coated. Cover and refrigerate for 1 hour.
- Meanwhile, make the jerk sauce: Combine 2-4 tablespoons of the jerk paste with the pineapple juice and ketchup. Season to taste with salt.
- Thread the skewers with 2 pieces each of the marinated chicken, red onion, bell pepper, and pineapple, alternating ingredients.
- Arrange the skewers on the prepared baking sheets. Season with salt. Brush about ⅓ cup (85 G) of the jerk sauce over the skewers. Reserve the remaining sauce.
- Roast the skewers for 22-25 minutes, turning halfway, until the chicken is cooked to an internal temperature of 165ºF (75ºC).
- Remove the baking sheets from the oven and discard the parchment paper, then return the skewers to the pans. Turn the broiler to high.
- Baste the skewers on all sides with the jerk sauce.
- Broil for 3-4 minutes, until the vegetables just begin to char and the sauce is slightly caramelized.
- Transfer the skewers to a platter. Squeeze the lime wedges over the hot skewers and garnish with the cilantro.
- Enjoy!
Nutrition Facts : Calories 387 calories, Carbohydrate 49 grams, Fat 4 grams, Fiber 4 grams, Protein 38 grams, Sugar 34 grams
JERK CHICKEN SKEWER WITH JERK SAUCE
Provided by Food Network
Yield 20 skewers
Number Of Ingredients 13
Steps:
- Cut the chicken into 20 thin strips, about the size of your small finger. Thread onto 1end of each skewer and place into a bowl until marinade is ready. Keep the bamboo handles all on 1 side so as not to touch the marinade when it is added.
- In a food processor, place the rest of the ingredients and blend until smooth.
- Pour 1/2 the marinade over the chicken only, trying not to touch the skewers. Make sure to coat the chicken entirely. Let sit in the refrigerator for at least 2 hours.
- Place the remainder of the marinade into a small saucepan and add:
- Place over medium heat until thickened and the tomato has broken down, about 30 minutes. Puree, if desired for a smoother consistency. Let cool and serve with the chicken skewers when they are ready.
- To finish, place the chicken end of the skewers over a hot, well-oiled grill and cook about 3 minutes per side. Time might vary depending on how hot the grill is or how thick the chicken is. If a grill is not available, you can place under a broiler for about the same time. Serve with the jerk sauce.
SWEET AND SOUR CHICKEN SKEWERS
Provided by Sandra Lee
Categories main-dish
Time 33m
Yield 4 servings or 8 skewers
Number Of Ingredients 8
Steps:
- Put the vinegar, sugar, reserved pineapple juice and cornstarch slurry into a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer until the sauce thickens, about 8 minutes. Remove from heat and set aside. Reserve half of the sauce in a small serving bowl to be used as a dipping sauce alongside the skewers.
- Quarter the red pepper and remove the core and seeds. Slice each quarter into 6 pieces. Cut each chicken thigh into 6 pieces.
- Preheat a grill pan or an outdoor grill to medium heat.
- On each of the 8 skewers, place 1 chunk of pineapple, then a piece of chicken thigh, followed by a piece of red pepper. Repeat with another piece of pineapple then chicken, then red pepper. Season skewers with salt and pepper, to taste. Grill the skewers on oiled grill, cooking for 4 minutes on each side. Brush the sweet and sour sauce all over the skewers and grill and additional 2 minutes per side. Remove to a serving dish and serve with the reserved sweet and sour sauce, for dipping.
JERKED CHICKEN KABOBS
Steps:
- In a food processor, combine the orange juice, olive oil, soy sauce, thyme, allspice, cinnamon, nutmeg, garlic, green onions, ginger, lime juice, onions, peppers and some salt and pepper; puree until smooth. Add all but 1/4 cup of the mixture in a 1-gallon plastic resealable bag. Add the chicken to the bag and marinate in the refrigerator for 1 to 2 hours. Heat the grill to medium-high. Skewer the chicken pieces and grill on one side for about 5 minutes. Flip and grill the other side until cooked through and grill marks appear. Top with the Mango Salsa and serve with the 1/4 cup reserved (unused) marinade as a dipping sauce.
- In a medium bowl, combine the lime juice, sugar, ginger and hot sauce. Mix thoroughly and add the green onions, cucumber and mango. Toss and refrigerate for 1 hour.
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
CARIBBEAN JERK CHICKEN SKEWERS
Use pantry and spice shelf staples to make these Jerk Chicken Skewers. If you have brown sugar, cinnamon, soy sauce and thyme you probably have most of what you need to make these delicious Caribbean-inspired Jerk Chicken Skewers.
Provided by My Food and Family
Categories Chicken
Time 1h5m
Yield Makes 6 servings.
Number Of Ingredients 10
Steps:
- Mix first 7 ingredients until well blended; pour over chicken in large bowl. Stir to evenly coat chicken. Refrigerate 30 min. to marinate.
- Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Thread chicken onto 12 skewers alternately with bell peppers and pineapple.
- Grill 15 min. or until chicken is done, turning frequently.
Nutrition Facts : Calories 220, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g
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