BBQ CHICKEN KABOBS WITH TEQUILA LIME CILANTRO
Provided by Valerie Bertinelli
Categories main-dish
Time 2h30m
Yield 6 skewers
Number Of Ingredients 13
Steps:
- Special equipment: 6 wooden skewers
- In a large ziptop bag, add the lime juice, cilantro, oil, tequila, salt, red pepper flakes, garlic and some black pepper. Mix together and then add the chicken. Let the chicken marinate for 2 hours. During the last 20 minutes, soak the wooden skewers in water.
- Preheat a grill to medium heat.
- Remove the chicken from the marinade and pat dry (discard the marinade). Alternate threading the chicken, zucchini and bell peppers on each skewer. Cook the kabobs, turning after grill marks form, until the chicken is cooked through and the vegetables are charred at the edges, 12 to 15 minutes. Sprinkle with the remaining chopped cilantro before serving.
HAWAIIAN CILANTRO-LIME CHICKEN KABOBS
Say aloha to our Hawaiian Cilantro-Lime Chicken Kabobs! These Hawaiian Cilantro-Lime Chicken Kabobs are the perfect mix of sweet and citrusy flavors.
Provided by My Food and Family
Categories Home
Number Of Ingredients 8
Steps:
- 1. Add chicken pieces to a large zipper top plastic bag. Add 1/2 cup of the dressing and pepper to the bag. Seal the bag and use hands to massage the dressing into the chicken. Place in the refrigerator and let sit for 2 hours.
- 2. Place the fruit and vegetables into a new large zipper top plastic bag; add 1/4 cup of the dressing. Seal the bag and use hands to massage the dressing into the vegetables and fruit. Place in refrigerator and let sit for 2 hours.
- 3. Soak eight 12-inch wooden skewers in water 1 hour before using them so they do not burn when on the grill.
- 4. When you are ready to grill, pull the chicken, vegetables and fruit out of the refrigerator. Remove chicken from marinade; discard marinade. Remove vegetables and fruit from marinade; discard marinade. Thread chicken, pineapple and vegetables alternately onto skewers ending each skewer with a wedge of lime saving the marinade for grilling.
- 5. Heat the grill to medium-high heat. Grill 8 to 10 min. or until chicken is done, turning occasionally. Brush the kabobs with remaining dressing towards the end of grilling.
- 6. Serve the kabobs with fresh cilantro sprinkled over top and the grilled lime wedges for extra flavor.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHARLIE TROTTER'S CILANTRO AND ORANGE CHICKEN KABOBS
Make and share this Charlie Trotter's Cilantro and Orange Chicken Kabobs recipe from Food.com.
Provided by katie in the UP
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Toss all the ingredients together (except the whole orange). Marinate for 30 minute.
- Alternate the chicken and poblano chile pieces on wooden skewers ( if wooden -- soak in water for 30 minutes) season with salt and freshly ground pepper. Place the skewers on a preheated grill over moderate flame and cook for 3 minutes on each side or until the chicken is cooked.
- Season once more with salt and pepper and squeeze a fresh orange over the cooked chicken kabobs.
CILANTRO AND ORANGE CHICKEN KABOBS
Make and share this Cilantro and Orange Chicken Kabobs recipe from Food.com.
Provided by Gingerbear
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Toss all the ingredients together (except for the whole orange) and marinate for 30 minutes.
- Alternate the chicken and poblano chile pieces on the wooden skewers and season with salt and freshly ground black pepper.
- Place the skewers on a pre-heated grill over a moderate flame and cook for 3 minutes on each side or until the chicken is cooked.
- Season once more with salt and pepper and squeeze a fresh orange over the cooked chicken kabobs.
Nutrition Facts : Calories 325.8, Fat 19.6, SaturatedFat 2.9, Cholesterol 68.4, Sodium 78.8, Carbohydrate 8.9, Fiber 1.1, Sugar 6.3, Protein 28.1
ORANGE CHICKEN KEBABS WITH FRIED STICKY RICE BALLS RECIPE BY TASTY
Orange chicken is always great, but it's even better paired with sticky rice balls and fried to golden brown perfection. These skewers are great for dinner, or to pass around as a party snack. The marinade works double duty here - use half to flavor the chicken and reduce the other half to make a sticky glaze to brush over the finished kebabs.
Provided by Tresha Lindo
Categories Appetizers
Time 1h30m
Yield 10 kebabs
Number Of Ingredients 21
Steps:
- Rinse the sushi rice in a fine-mesh strainer until the water runs clear, then transfer to a medium bowl, cover with water, and soak for at least 30 minutes, up to 2 hours.
- While the rice is soaking, marinate the chicken: In a medium bowl, mix together the orange juice, chicken stock, orange zest, rice wine vinegar, soy sauce, sugar, garlic, ginger, and red pepper flakes. 3. Transfer half of the marinade to a large bowl, setting the rest aside.
- Add the chicken thighs to the large bowl of marinade. Toss to coat, then cover with plastic wrap and marinate in the refrigerator for at least 30 minutes, up to 2 hours.
- Drain the rice, then add to a heavy-bottomed pot with the water and salt. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 12 minutes, until the liquid has been absorbed. 6. Remove the pan from the heat, keeping covered, and let the rice steam for another 10 minutes. Let the rice cool to room temperature.
- Line a baking sheet with parchment paper.
- Roll the rice into 20 1-inch (2 ½ cm) balls, then place on the prepared baking sheet and refrigerate until ready to use.
- Heat the oil in a large Dutch oven or heavy-bottomed pot until it reaches 375°F (190°C). Set a wire rack over a baking sheet.
- Add the reserved marinade to a medium saucepan. Bring to a boil over medium-high heat, then reduce by half, about 4 minutes.
- Combine 1 tablespoon of cornstarch and the water in a small bowl, then add to the reduced marinade and whisk to combine, until the sauce is smooth and thick enough to coat the back of a spoon. Remove the pot from the heat and set aside.
- In a large bowl, combine the remaining ⅓ cup (40 G) cornstarch, the flour, and salt.
- Remove the chicken from the marinade and add to the flour mixture. Toss until well coated.
- Leaving ½ inch (1 ¼ cm) of space at the top, alternately thread 2 rice balls and 2 pieces of chicken onto each skewer, allowing them to touch.
- Fry the skewers in the hot oil, a few at a time, for 4-5 minutes, until golden brown and the internal temperature of the chicken reaches 165°F (74°C). Transfer to the wire rack to drain. Brush the skewers with the sauce.
- Transfer to a serving platter and garnish with the scallions and sesame seeds. Serve warm.
- Enjoy!
CILANTRO & LEMON MARINATED CHICKEN KABOBS
Cook the onions first so there's plenty of room on the grill for the chicken skewers. Give the whole platter a spritz of lemon for a sunshiny delight. -Moumita Ghosh, Kolkata, West Bengal
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, toss chicken with lemon juice and salt; let stand 15 minutes. Meanwhile, place water, yogurt, herbs, peppers, ginger and garlic in a blender; cover and process until smooth. Stir into chicken mixture; refrigerate, covered, 2 hours., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Brush onions with 2 tablespoons oil. Grill, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until tender, turning occasionally., Remove chicken from marinade; discard marinade. Thread chicken onto six metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until chicken is no longer pink, turning occasionally and brushing with remaining oil during the last 4 minutes. Serve with grilled onions and lemon wedges.
Nutrition Facts : Calories 224 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 651mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
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