Caribbean Marinade Chicken Kebab Recipes
CARIBBEAN CHICKEN KABOBS
Juicy fresh pineapple chunks and jerk seasoning will turn this chicken dinner into a taste of the tropics. Don't forget your shades and the sunscreen!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 210, Carbohydrate 8 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 1 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 6 g, TransFat 0 g
CARIBBEAN-INSPIRED GRILLED CHICKEN KABOBS
Caribbean-inspired chicken kabobs. You can substitute green pepper for the red pepper, if desired.
Provided by AHinojosa
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 4h30m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 409.2 calories, Carbohydrate 49.3 g, Cholesterol 64.8 mg, Fat 13 g, Fiber 2.6 g, Protein 25.9 g, SaturatedFat 10.2 g, Sodium 363.3 mg, Sugar 39.7 g
CITRUS-SPICE CARIBBEAN/CUBAN MARINADE FOR PORK, BEEF, CHICKEN
The perfect blend of citrus and spice for a taste straight from the islands. Prep time doesn't include marinating time.
Provided by LizzyGirl09
Categories Caribbean
Time 10m
Yield 1 marinade, 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients in a heavy-duty Ziploc bag or glass pan.
- Add your choice of pork, beef, chicken or fish.
- Marinate for at least two hours.
- Prepare in your preferred method of cooking.
CARIBBEAN CHICKEN KABOBS
Make and share this Caribbean Chicken Kabobs recipe from Food.com.
Provided by pintouwec
Categories Chicken
Time 27m
Yield 4-5 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 291.7, Fat 1.7, SaturatedFat 0.4, Cholesterol 68.4, Sodium 2090.7, Carbohydrate 39.1, Fiber 1.8, Sugar 35.1, Protein 31.9
CARIBBEAN MARINADE CHICKEN KEBAB
Categories Chicken
Number Of Ingredients 9
Steps:
- Whisk all ingredients in small bowl.
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- In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.
- Line a baking sheet with aluminum foil for easy clean up. Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating with the red onions. Be sure not to cram the skewers. (Note: You'll need between 6-8 skewers.) Place the kabobs on the prepared baking sheet. Brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight.
- Preheat the grill to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kabobs until golden brown and cooked through, turning the skewers occasionally, 13 to 15 minutes. (The yogurt marinade makes these kabobs prone to sticking to the grill grates; if necessary, use a metal BBQ spatula to scrape underneath the kabobs and release them.) Transfer the kabobs to a platter and serve.
- Note: I've specified boneless skinless chicken thighs for this recipe; they're juicier and more flavorful than chicken breasts, and they work better in this type of yogurt and lemon-based marinade. They're also much easier to cook without drying out.
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- Slightly cook the bacon slices so you can pat off some of the grease, but don't cook them too long because you want them long and soft enough to wrap around the bananas. Then lightly coat the bacon in maple syrup.
- Wrap the bacon around the bananas and put them securely onto skewers alternating with chicken and pineapple.
GRILLED CHICKEN AND PINEAPPLE KEBABS WITH CARIBBEAN …
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Estimated Reading Time 4 mins
- Mix marinade and chicken in 1-gallon zipper-lock plastic bag; seal bag and refrigerate, turning once or twice, at least 3 hours or up to 24 hours.
- Remove chicken from marinade. Thread each of the four 12-inch skewers with chicken, pineapple, pepper and onion. It works best if you end with onion or chicken, since the peppers and pineapple fall off more easily.
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- Combine the first set of ingredients, mix well to coat. Cover with plastic wrap and marinate for 15-30 minutes at room temperature.
- Heat your grill to medium heat, about 350. Add the marinated chicken, cook until about 75% cooked through on each side.
- Brush the additional sauce on as a glaze to each side of the meat and any vegetables you've grilled, finish cooking through, allowing the sauce to caramelize just a bit.
CARIBBEAN CHICKEN & PINEAPPLE KEBABS WITH BANANA …
From eatingwell.com
5/5 (5)Total Time 3 hrs 30 mins
- To marinate chicken: Puree pineapple juice, rum, soy sauce, scallions, jalapeno (if using), molasses, lime juice, Worcestershire sauce, garlic, ginger, curry powder, coriander, cayenne, cinnamon and allspice in a blender until smooth. Place chicken in a 1-gallon sealable plastic bag, add the marinade and turn to coat. Refrigerate, turning occasionally, for at least 2 hours and up to 4 hours.
- To prepare banana salad: About 20 minutes before you're ready to prepare the kebabs, combine yogurt, onion, cilantro (if using), mint, lime zest, brown sugar, nutmeg and cinnamon in a medium bowl. Gently stir in bananas and salt. Adjust seasoning with more brown sugar and/or salt, if desired.
- To prepare basting sauce & kebabs: Preheat a gas grill to medium or prepare a medium-heat fire in a charcoal grill. (No grill? See Broiler Variation.)
- Remove the chicken from the marinade and pat dry. Pour the marinade into a small saucepan and stir in brown sugar and mustard; bring to a boil. Cook until the sauce is reduced by about half, 6 to 10 minutes.
CARIBBEAN-SPICED CHICKEN KEBABS RECIPE | MYRECIPES
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4/5 (1)Total Time 4 hrs 24 minsServings 4
- Place all ingredients except chicken and cooking spray in food processor; process until smooth. Pour marinade into a large heavy-duty zip-top plastic bag. Add chicken; seal bag, turning to coat. Marinate in refrigerator 4 hours, turning occasionally.
- Remove chicken from bag; discard marinade. Pat chicken dry with paper towels. Thread chicken evenly onto 4 metal skewers. Place on grill rack coated with cooking spray. Cook 10 minutes or until done, turning after 5 minutes.
- Kids Can Help: Another way to get kids excited about cooking is to let them in the spice cabinet! Spices like ginger, cinnamon, and cloves all smell wonderful. Kids can measure the spices for you before sprinkling them into the food processor.
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- In a large mixing bowl, add marinade ingredients and whisk to combine well. Remove about 1/3 cup and place into an airtight container and refrigerate. Set aside the remaining marinade.
- Add to bowl with the marinade and toss to coat. Cover tightly with plastic wrap and place in the refrigerator for 30 minutes, or up to 2 hours.
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Estimated Reading Time 2 mins
- Combine the first set of ingredients, mix well to coat. Cover with plastic wrap and marinate for 15-30 minutes at room temperature.
- While the meat marinates, add the garlicky herb yogurt ingredients into a blender or food processor, blend until smooth. Set aside until serving.
- Heat your grill to medium heat, about 350. Add the kebabs, cook until about 75% cooked through on each side.
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- Combine first 4 ingredients in a shallow dish or large plastic zip-top bag. Add chicken and onion, stirring to cover. Refrigerate 3 to 6 hours.
- Drain chicken and onion; discard marinade. Thread chicken, onion, and next 3 ingredients on 10 or 12 (10-inch) skewers. Brush with Lime-Cayenne Butter.
- Grill over medium heat (325° to 350°) for 8 to 10 minutes or until chicken is cooked through, turning and basting several times with Lime-Cayenne Butter.
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