Caribbean Inspired Grilled Chicken Kabobs Recipes

CARIBBEAN CHICKEN KABOBS

Steps:

• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
• Brush chicken with 2 tablespoons of the oil. Place chicken and jerk seasoning in resealable plastic food-storage bag. Shake bag to coat chicken with seasoning. Thread chicken, pineapple, bell pepper and onion alternately on each of eight 12-inch metal skewers, leaving 1/4-inch space between each piece. Brush kabobs with remaining 2 tablespoons oil.
• Cover and grill kabobs over medium heat 15 to 20 minutes, turning once, until chicken is no longer pink in center.

CARIBBEAN CHICKEN KABOBS

Steps:

• Cut chicken in 1" cubes.
• Drain pineapple, reserving 1/3 cup juice. Set pineapple aside.
• Combine pineapple juice and next 4 ingredients for marinade. Marinate chicken for at l east 1 hour.
• Arrange chicken, pineapple chunks and vegetable on skewers. Reserve marinade.
• Place kabobs on broiler grid. Brush kabobs with marinade broil under flame 10 to 12 minutes, turning and basting several times while broiling. Serve over rice, if desired.

CARIBBEAN JERK CHICKEN SKEWERS

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.

CARIBBEAN-INSPIRED GRILLED CHICKEN KABOBS

Steps:

• Whisk cream of coconut, lemon juice, bouillon, marjoram, garlic powder, and red pepper flakes together in a bowl until marinade is smooth.
• Combine chicken, red bell pepper, onion, and pineapple in a shallow dish and cover with 1/2 of the marinade. Cover bowl with plastic wrap and refrigerate, 4 to 6 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken, vegetables, and pineapple from the marinade, and shake off excess. Discard remaining marinade. Thread chicken, vegetables, and pineapple onto skewers.
• Grill kabobs on the preheated grill, basting with the remaining marinade occasionally, until chicken is no longer pink in the center and the vegetables are tender, 5 to 10 minutes per side.

CARIBBEAN-INSPIRED GRILLED CHICKEN KABOBS

Steps:

• Whisk cream of coconut, lemon juice, bouillon, marjoram, garlic powder, and red pepper flakes together in a bowl until marinade is smooth.
• Combine chicken, red bell pepper, onion, and pineapple in a shallow dish and cover with 1/2 of the marinade. Cover bowl with plastic wrap and refrigerate, 4 to 6 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken, vegetables, and pineapple from the marinade, and shake off excess. Discard remaining marinade. Thread chicken, vegetables, and pineapple onto skewers.
• Grill kabobs on the preheated grill, basting with the remaining marinade occasionally, until chicken is no longer pink in the center and the vegetables are tender, 5 to 10 minutes per side.

BBQ CARIBBEAN BEEF KABOBS

Steps:

• Whisk the marinade ingredients to gether.
• Pour into a zip lock bag and add the meat.
• Marinade in the fridge from 8 to 24 hours, turning the bag every so often.
• Reserve the marinade.
• Thread the cubes on skewers.
• Grease your grill.
• Medium-High heat,baste occasionally.
• Cook for 7-10 minutes.
• The meat should be browned outside and still pink inside.

CARIBBEAN-INSPIRED GRILLED CHICKEN KABOBS

Steps:

• Whisk cream of coconut, lemon juice, bouillon, marjoram, garlic powder, and red pepper flakes together in a bowl until marinade is smooth.
• Combine chicken, red bell pepper, onion, and pineapple in a shallow dish and cover with 1/2 of the marinade. Cover bowl with plastic wrap and refrigerate, 4 to 6 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken, vegetables, and pineapple from the marinade, and shake off excess. Discard remaining marinade. Thread chicken, vegetables, and pineapple onto skewers.
• Grill kabobs on the preheated grill, basting with the remaining marinade occasionally, until chicken is no longer pink in the center and the vegetables are tender, 5 to 10 minutes per side.

CARIBBEAN-INSPIRED GRILLED CHICKEN KABOBS

Steps:

• Whisk cream of coconut, lemon juice, bouillon, marjoram, garlic powder, and red pepper flakes together in a bowl until marinade is smooth.
• Combine chicken, red bell pepper, onion, and pineapple in a shallow dish and cover with 1/2 of the marinade. Cover bowl with plastic wrap and refrigerate, 4 to 6 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken, vegetables, and pineapple from the marinade, and shake off excess. Discard remaining marinade. Thread chicken, vegetables, and pineapple onto skewers.
• Grill kabobs on the preheated grill, basting with the remaining marinade occasionally, until chicken is no longer pink in the center and the vegetables are tender, 5 to 10 minutes per side.

CARIBBEAN-INSPIRED GRILLED CHICKEN KABOBS

Steps:

• Whisk cream of coconut, lemon juice, bouillon, marjoram, garlic powder, and red pepper flakes together in a bowl until marinade is smooth.
• Combine chicken, red bell pepper, onion, and pineapple in a shallow dish and cover with 1/2 of the marinade. Cover bowl with plastic wrap and refrigerate, 4 to 6 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken, vegetables, and pineapple from the marinade, and shake off excess. Discard remaining marinade. Thread chicken, vegetables, and pineapple onto skewers.
• Grill kabobs on the preheated grill, basting with the remaining marinade occasionally, until chicken is no longer pink in the center and the vegetables are tender, 5 to 10 minutes per side.