Cooks Illustrated Grilled Chicken Kabobs Recipes

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

Ingredients

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

BARBECUED CHICKEN KEBABS COOKS ILLUSTRATED

Barbecued Chicken Kebabs Cooks Illustrated image

I haven't tried this yet, but it looks delicious! It uses bacon paste which I have never tried before. A bit of prep work but it looks like it's worth it. The recipe calls for breasts, but I think thighs would work as well and they stay a bit more juicy than breasts, just add a few minutes to the time. I am also sure that your favorite b-b-q sauce would work instead of the home-made, to cut back on time. Time does not include refrigeration time. From Cook's Illustrated, May/June 2011

Provided by Scoutie

Categories Chicken

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup ketchup
1/4 cup molasses
2 tablespoons onions, grated
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 tablespoon light brown sugar
2 lbs chicken breasts, boneless, skinless, cut into 1-inch cubes
2 teaspoons kosher salt
2 tablespoons sweet paprika
4 teaspoons sugar
2 teaspoons smoked paprika
2 slices bacon, cut into 1/2-inch pieces
48 inches metal skewers

Steps:

Add the chicken and salt to a large bowl and stir to combine. Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour.
Meanwhile, make the barbecue sauce:
Combine all of the ingredients in a small saucepan. Set over medium heat and bring to a simmer. Cook, stirring occasionally, for 5-7 minutes, or until the sauce thickens and reduces to about 1 cup.
Set aside 1/2 cup of the sauce to serve with the cooked chicken, the other 1/2 cup is for brushing the kebabs.
Preheat your grill - turn the burners to high, close the lid and let heat for at least 15 minutes.
Meanwhile, use paper towels to pat chicken dry.
Mix the sweet paprika, sugar and smoked paprika together in a small bowl.
Add the bacon to your food processor and pulse until the bacon becomes a smooth paste, about 30-45 seconds, scraping down the sides of the bowl once or twice.
Combine the chicken, spice mixture and bacon paste in a large bowl and use your hands to mix and coat the chicken evenly.
Thread the chicken onto the skewers.
Leave one burner of your grill on high and turn the others off. Place the kebabs over the hot burner, and grill (covered), giving them a quarter turn every 2 minutes, until browned and slightly charred on all sides, about 8 minutes.
If a flare-up occurs, just move the kebabs to the cool side of the grill temporarily.
Brush one side of the kebabs with about 1/4 cup sauce then flip and cook until the sauce browns a bit, about 1 minute.
Brush the other side with the remaining 1/4 cup sauce, flip and cook until brown, about 1 more minute. The chicken should register 160 F on an instant read thermometer.
Transfer the kebabs to a platter and let rest for 5 minutes before serving with 1/2 cup reserved sauce.

Nutrition Facts : Calories 556.3, Fat 23.8, SaturatedFat 6.8, Cholesterol 148, Sodium 1563.5, Carbohydrate 35.9, Fiber 2, Sugar 27.7, Protein 49.3

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

Ingredients

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 :