Chardonnay Herb Marinade Chicken Kabobs Recipe 55

CHICKEN KABOBS

Chicken Kabobs image

These Chicken Kabobs are made with chicken breasts, a flavorful chicken kabob marinade and vegetables. This colorful meal is easy to make on the grill or in the oven.

Provided by Kristine Rosenblatt

Time 1h15m

Number Of Ingredients 15

Ingredients

¼ cup olive oil
¼ cup low sodium soy sauce
3 tablespoons lemon juice
2 tablespoons brown sugar (or honey)
1 tablespoon Worcestershire sauce
2 cloves garlic (minced)
1 teaspoon Italian seasoning (or dried oregano)
¼ teaspoon black pepper
1 ¼ pounds boneless skinless chicken breasts (cut into 1-inch pieces)
2 small or 1 medium zucchini (sliced into ½-inch thick rounds)
1 red bell pepper (cut into 1-inch pieces)
1 yellow bell pepper (cut into 1-inch pieces)
1 small red or yellow onion (cut into 1-inch chunks with a few layers still together)
1 ½ tablespoons olive oil
salt and pepper (to taste)

Steps:

If using wooden skewers, soak them in a dish of warm water for at least 20 minutes.
Combine the chicken marinade ingredients in a zip-top bag or dish: olive oil, soy sauce, lemon juice, brown sugar, Worcestershire sauce, garlic, Italian seasoning and black pepper. Squish to mix in the bag or whisk if using a dish.
Add the chicken pieces to the marinade. Make sure that all of the chicken is coated with the marinade. Refrigerate for at least 30 minutes and up to 4 hours.
Place the zucchini rounds and chopped bell peppers in a baking dish or bowl. Drizzle with the 1 ½ tablespoons of olive oil and sprinkle with salt and pepper; toss gently to coat. Add the onion to the bowl last and mix in very gently so that the onion layers stay together as best as possible.
Put the chicken and vegetables on the skewers, dividing evenly between the 8 skewers and arranging the vegetable pieces in between the chicken pieces. Aim to put about 3 chicken pieces and 2-3 pieces of each vegetable per skewer. Discard all of the used marinade that held the chicken.
Grill over medium heat for 12-18 minutes, turning every few minutes to cook all sides evenly. Kabobs are done when chicken is cooked through to an internal temperature of 165° F.

Nutrition Facts : ServingSize 2 skewers, Calories 407 kcal, Carbohydrate 18 g, Protein 33 g, Fat 23 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 91 mg, Sodium 747 mg, Fiber 2 g, Sugar 11 g, UnsaturatedFat 18 g

CHARDONNAY-HERB MARINADE CHICKEN KABOBS RECIPE - (5/5)

Chardonnay-Herb Marinade Chicken Kabobs Recipe - (5/5) image

Provided by jeknudson

Number Of Ingredients 12

Ingredients

3 lbs skinless, boneless chicken breast cut in 1 inch cubes
1/2 cup Chardonnay
1/4 cup olive oil
1 shallot, minced
2 garlic cloves, finely grated
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh thyme
1 tablespoon Dijon mustard
2 teaspoons sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Whisk together Chardonnay, olive oil, minced shallot, grated garlic, parsley, basil, thyme, mustard, sugar, salt, and pepper. Place half of marinade in ziploc bag with chicken and refrigerate 3-8 hours turning bag occasionally. Heat grill 350-400 degrees and thread chicken on skewers. Grill covered 11-14 minutes turning occasionally and brushing with remaining marinade during last 5 minutes. Remove chicken from grill and skewers, cover with foil and let rest for almost 10 minutes.

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