Bbq Grilled Chicken Kabobs Recipes

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GRILLED CHICKEN KABOBS



Grilled Chicken Kabobs image

Grill up some excitement with this great recipe. When tender chicken kabobs are flavored with La Choy® Stir-Fry Sauce and served over UNCLE BEN'S® READY RICE® Jasmine, delicious things happen.

Provided by Uncle Ben's

Categories     Trusted Brands: Recipes and Tips     UNCLE BEN'S®

Time 35m

Yield 4

Number Of Ingredients 9

PAM® Grilling Spray
½ cup La Choy® Teriyaki Stir-Fry Sauce and Marinade
2 tablespoons La Choy® Soy Sauce
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium zucchini, halved lengthwise, cut into 1/2-inch-thick slices
1 cup cherry tomatoes
½ medium red onion, cut into 1-inch pieces
8 (6 inch) bamboo skewers
2 (8.5 ounce) packages UNCLE BEN'S® READY RICE® Jasmine

Steps:

  • Spray cold grate of gas grill with cooking spray. Preheat to medium-high heat. Meanwhile, combine teriyaki sauce and soy sauce in small bowl.
  • Thread pieces of chicken and vegetables on each skewer. Grill 5 minutes; turn over and brush with sauce mixture. Grill 5 minutes more or until chicken is no longer pink in center and vegetables are tender. Turn again and brush second side with remaining sauce; grill until sauce is hot, being careful not to burn.
  • Heat rice according to package directions. Serve kabobs with rice.

Nutrition Facts : Calories 394.5 calories, Carbohydrate 54.9 g, Cholesterol 64.6 mg, Fat 5.1 g, Fiber 2.1 g, Protein 31.7 g, SaturatedFat 0.8 g, Sodium 2111.1 mg, Sugar 7.4 g

GRILLED BARBECUE CHICKEN KABOBS



Grilled Barbecue Chicken Kabobs image

Simply delicious chicken and veggie skewers with a tangy citrus sauce go from the grill to the table in no time.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 7

1/2 cup barbecue sauce
1/4 cup orange marmalade
1 lb boneless skinless chicken breasts, cut into 3/4-inch pieces
1/2 medium red onion, cut into 1-inch chunks
1 medium red bell pepper, cut into 1-inch chunks
2 tablespoons olive or vegetable oil
1 teaspoon seasoned salt

Steps:

  • Heat gas or charcoal grill. In small microwavable bowl, mix barbecue sauce and marmalade. Remove 1/4 cup of the sauce mixture to small dish; set aside.
  • On each of 4 (11-inch) metal skewers, thread chicken pieces, leaving 1/4-inch space between each piece. On 4 additional skewers, thread onion and bell pepper chunks, leaving 1/4-inch space between each piece. Brush chicken and vegetables with oil; sprinkle with seasoned salt.
  • Place kabobs on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning kabobs 2 or 3 times and brushing chicken and vegetables with reserved 1/4 cup sauce mixture during last 5 to 8 minutes of grilling, until chicken is no longer pink in center.
  • Microwave remaining barbecue sauce mixture uncovered on High 20 to 30 seconds or until thoroughly heated. Serve sauce with kabobs.

Nutrition Facts : Calories 320, Carbohydrate 30 g, Cholesterol 70 mg, Fiber 1 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 22 g, TransFat 0 g

BEST-EVER GRILLED CHICKEN KEBABS



Best-Ever Grilled Chicken Kebabs image

This recipe is very simple, very easy, and tastes better than anything you'll find in a restaurant. Seriously!

Provided by Axel8741

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 lemon
1/4-1/2 cup extra virgin olive oil
3 cloves garlic, minced or pressed
1 1/2 tablespoons dried oregano
1 tablespoon dried basil
1 pinch dried rosemary
1/2 teaspoon salt
1 lb chicken breast, cut into 1 inch pieces
1 large onion, cut into sections
1/2 lb grape tomatoes (they look like small, pear shaped cherry tomatoes, but they are much better on the grill, and taste)
2 red peppers, cut into 1 inch pieces

Steps:

  • Place chicken breast pieces in a bowl.
  • Pour in enough olive oil to completely cover pieces, squeeze the lemon over them, and then add the garlic, oregano, basil, rosemary, salt, and a couple of twists of cracked pepper.
  • Cover and refrigerate overnight.
  • Assemble kebabs, and grill until chicken is no longer pink, about 10-15 minutes depending on your grill.
  • Don't overcook them, though.

MARINATED CHICKEN KABOBS



Marinated Chicken Kabobs image

This great summer recipe was given to me by a friend years ago. You can put any vegetables you want on the skewers. Don't be worried when you see the light corn syrup in the ingredients, it comes together great! It's a great change. You can even skip the vegetables and just skewer the chicken. Enjoy!

Provided by D.DETMANN

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h35m

Yield 4

Number Of Ingredients 11

1 cup vegetable oil
½ cup soy sauce
½ cup light corn syrup
¼ cup lemon juice
2 tablespoons sesame seeds
½ teaspoon garlic powder
garlic salt to taste
4 skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
1 (8 ounce) package fresh chopped mushrooms
2 onions, quartered
1 green bell pepper, cut into large chunks

Steps:

  • In a medium bowl, blend vegetable oil, soy sauce, light corn syrup, lemon juice, sesame seeds, garlic powder, and garlic salt. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 2 hours.
  • Preheat an outdoor grill for medium heat, and lightly oil grate. Thread chicken onto skewers alternately with mushrooms, onions, and green bell pepper. Pour marinade into a saucepan, and bring to a boil. Cook for 5 to 10 minutes.
  • Place skewers on the prepared grill. Cook 15 to 20 minutes, turning frequently, until chicken is no longer pink and juices run clear. Baste with the boiled marinade frequently during the last 10 minutes.

Nutrition Facts : Calories 815.7 calories, Carbohydrate 44.9 g, Cholesterol 68.4 mg, Fat 58.5 g, Fiber 2.9 g, Protein 32.8 g, SaturatedFat 9.3 g, Sodium 1995 mg, Sugar 16 g

GRILLED CHICKEN KABOBS



Grilled Chicken Kabobs image

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

2 teaspoons ground mustard
1 tablespoon Worcestershire sauce
1/2 cup water
1/2 cup soy sauce
1 tablespoon canola oil
4 boneless skinless chicken breast halves
2 medium zucchini, cut into 1-1/2-inch slices
1 medium onion, cut into wedges
1 medium green pepper, cut into chunks
8 to 12 medium fresh mushrooms

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 :

BBQ GRILLED CHICKEN KABOBS



BBQ Grilled Chicken Kabobs image

See how easy it is to make BBQ Grilled Chicken Kabobs with this handy video! Discover how tasty-and how simple-BBQ Grilled Chicken Kabobs can be. Plus, not only are they delicious and quick to prepare, but they are a Healthy Living recipe, too!

Provided by My Food and Family

Categories     Home

Time 30m

Yield Makes 4 servings.

Number Of Ingredients 3

1 lb. boneless skinless chicken breasts, cut into 1-1/2-inch pieces
6 cups assorted cut-up fresh vegetables (red peppers, mushrooms, onions, zucchini)
1 cup KRAFT Original Barbecue Sauce, divided

Steps:

  • Heat grill to medium heat.
  • Thread chicken onto skewers alternately with vegetables.
  • Grill 10 to 15 min. or until chicken is done, turning after 8 min. and brushing with 1/2 cup barbecue sauce for the last 5 min.
  • Serve with remaining barbecue sauce.

Nutrition Facts : Calories 260, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 740 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g

GRILLED TERIYAKI CHICKEN KABOBS



Grilled Teriyaki Chicken Kabobs image

Grilled teriyaki chicken kabobs with veggies provides a quick, easy, delicious meal, perfect for long summer evenings.

Provided by jmiss

Time 8h50m

Yield 6

Number Of Ingredients 22

½ cup soy sauce
¼ cup mirin (Japanese rice wine)
¼ cup olive oil
3 tablespoons honey, or more to taste
2 teaspoons sesame oil, or more to taste
½ teaspoon garlic powder
½ teaspoon ground ginger
½ medium lemon, juiced
1 dash Worcestershire sauce
3 (6 ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes
1 medium red bell pepper, cut into 1-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
1 medium onion, cut into wedges
1 medium zucchini, cut into rounds
2 tablespoons olive oil, or as needed
salt and ground black pepper to taste
2 slices fresh pineapple, cut into 1-inch pieces
1 teaspoon toasted sesame seeds, or to taste
skewers, as needed
To Thicken Sauce:
½ cup cold water
2 teaspoons cornstarch

Steps:

  • Whisk soy sauce, mirin, olive oil, honey, sesame oil, garlic powder, ginger, lemon juice, and Worcestershire sauce together in a bowl. Transfer 1/4 of the marinade to a small bowl and refrigerate until ready to use.
  • Place remaining marinade in a zip-top bag and add chicken. Marinate in the refrigerator for 8 hours, or overnight.
  • Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the refrigerator.
  • Combine bell peppers, onion, and zucchini in a bowl. Drizzle with olive oil, season with salt and pepper, and toss to coat.
  • Make the kabobs by alternating chicken with bell peppers, pineapple, onion, and zucchini. Drizzle some of the sauce from the zip-top bag onto the kabobs.
  • Cook on the preheated grill, turning every few minutes and drizzling any remaining sauce from the bag over top, until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • About 10 minutes before the skewers are done, mix cold water and cornstarch in a small bowl. Put the 1/4 cup reserved marinade in a small saucepan over medium heat. When hot, add cornstarch-water mixture and reduce heat to medium-low. Cook, stirring often, until sauce thickens, 7 to 8 minutes.
  • Place kabobs on a tray and drizzle with thickened teriyaki sauce. Sprinkle toasted sesame seeds on top.

Nutrition Facts : Calories 339.1 calories, Carbohydrate 24.1 g, Cholesterol 48.5 mg, Fat 17.6 g, Fiber 2.5 g, Protein 20.5 g, SaturatedFat 2.7 g, Sodium 1252.8 mg, Sugar 17.6 g

NEGIMA (GRILLED CHICKEN SKEWERS WITH GREEN ONION)



Negima (Grilled Chicken Skewers With Green Onion) image

Negima-chicken grilled on a skewer with green onion or scallion-is one of the most popular yakitori dishes in Japan and beyond.

Provided by Hiroko Shimbo

Time 1h30m

Yield Serves 4

Number Of Ingredients 8

8 chicken wings
¾ cup sake
1⅓ cups mirin
3 Tbsp. sugar
1⅓ cups shoyu (soy sauce)
1 boneless chicken thigh, with or without skin attached
1 boneless chicken breast, with or without skin attached
4 naganegi or scallion, or young, thin leeks, white parts only

Steps:

  • Soak 12 bamboo skewers in water for at least 1 hour. Meanwhile, make the tare. In a broiler or on a grill, cook the chicken wings until they are charred over about half their surfaces. In a medium pot, bring the sake and mirin to a boil over high heat. Reduce the heat to medium, add the sugar, and cook until the sugar is dissolved, stirring. Add the shoyu and chicken wings, and bring the mixture to a boil. Cook over low heat for 30 to 45 minutes, until the sauce is slightly thickened and glossy. Strain the sauce through a strainer lined with cotton cloth-chicken wings can be eaten as a cook's treat or saved for another purpose. Let the sauce cool to room temperature, then refrigerate it for as long as a month. Reheat the tare before using it, and once every week between uses.
  • Cut the chicken thigh and breast into small pieces, about 1 by 1¼ inches. Cut the white part of each green onion into 1¼-inch lengths. Thread two pieces of chicken thigh or breasts and three pieces of long onion or leek alternately on each skewer. When using chicken with skin, folding the edges of the skin, and tuck them between the chicken meat and the long onion or leek to prevent the skin from burning.
  • Heat a grill or broiler until hot. Cook the skewered chicken and green onion for 4 minutes, turning the skewers several times. Remove the chicken from the heat, and, with a pastry brush, baste it with tare.
  • Return the chicken to the heat, and cook for 2 minutes, turning the skewers several times. Remove the chicken from the heat, and baste again.
  • Return the chicken to the heat, and cook it for 2 minutes, turning it. Remove the chicken from the heat, baste it once more, and serve it hot.

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MIDDLE EASTERN-STYLE GRILLED CHICKEN KABOBS - ONCE UPON A CHEF
2021-05-20 Place the kabobs on a baking sheet lined with foil, and then brush the marinade all over the meat, coating well. Cover and let the kabobs sit in the fridge for at least 8 hours or overnight. Step 4: Grill the Kabobs Preheat the grill to medium-high heat, grease well, and then grill the kabobs until golden brown. Serve and enjoy!
From onceuponachef.com
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GRILLED CHICKEN KABOBS WITH VEGETABLES RECIPE — THE MOM 100
2022-06-26 Place the chicken in a large bowl. Add the vegetables, then pour over the citrus-basil marinade and mix well. Marinate for 30 minutes at room temperature, or refrigerate, covered, for at least 2 hours and up to a day. Thread the skewers with chicken and veggies, creating appealing patterns. The 6-inch skewers will take about 5 pieces of chicken ...
From themom100.com
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GRILLED CHICKEN KABOBS - BROOKS’ BBQ
Grilled Chicken Kabobs. Submitted By: Servings: Prep Time: Cook Time: Ingredients: 1 lb Chicken Breast Brooks' Spiedie or Roasted Garlic Teriyaki Marinade 1 Yellow Onion 1 Green Pepper 1 Red Pepper 2 Portabella Mushrooms . Directions: Cut up chicken breasts into 3/4 cubes. Place in a resealable plastic bag or bowl and cover with Brooks' Spiedie Marinade or …
From brooksbbq.com
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Top Asked Questions

How to cook chicken kabobs on a gas grill?
Directions 1 Step 1#N#Spray cold grate of gas grill with cooking spray. Preheat to medium-high heat. Meanwhile, combine teriyaki sauce... 2 Step 2#N#Thread pieces of chicken and vegetables on each skewer. Grill 5 minutes; turn over and brush with sauce mixture. 3 Step 3#N#Heat rice according to package directions. Serve kabobs with rice. More ...
What do you put on chicken kabobs?
These grilled chicken kabobs are made with marinated chicken and colorful vegetables, all threaded onto skewers and cooked to perfection. An easy dinner that can also be baked in the oven! Place the olive oil, soy sauce, honey, garlic and salt and pepper in a large bowl. Whisk to combine.
How long to cook chicken kebabs on the grill?
You can also grill them on an indoor griddle or grill pan. Whether you grill these outdoors or indoors, you would just need to heat the grill to medium-high (making sure to oil the surface) and grill for anywhere between 10 to 15 minutes, turning the skewers about until the chicken is fully cooked.
How do you cook chicken skewers on a Weber grill?
Place skewers on the grill with a strip of foil underneath the end of the skewer if bamboo. Close the lid and allow chicken kabobs to cook 10-15 minutes, rotating them on each side during the cooking (2-3 minutes a side). Check to ensure the chicken has no pink color in the middle before removing all...

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