County Fair Chicken Kabobs Recipes

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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

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

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

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 :

EASY GRILLED CHICKEN SHISH KABOBS



Easy Grilled Chicken Shish Kabobs image

Easy Grilled Chicken Shish Kabobs are a great one dish meal off the grill or can be broiled. Leaving a bit of space between the ingredients to ensure thorough cooking.

Provided by Toni Dash

Categories     Main Course

Number Of Ingredients 12

½ cup Vegetable Oil
¼ cup Red Wine Vinegar
¼ cup Sweet Chili Sauce
2 tablespoons Worcestershire Sauce
½ teaspoon Kosher Salt
½ teaspoon freshly ground Black Pepper
1 teaspoon diced Ginger
2 medium Garlic Cloves (, diced)
1 pound boneless skinless Chicken Breasts (rinsed, patted dry with paper towel and cut into 1 ¼ inch cubes)
2 large Bell Peppers ((any colors), seeded and cut into 1-inch squares)
8 ounces Cremini Mushrooms (, cleaned by gently rubbing with a damp paper towel)
1 large Red Onion (, cut into 1-inch squares)

Steps:

  • Combine the marinade ingredients in a zipper close gallon plastic bag. Seal bag, and shake vigorously to combine.
  • Add the chicken, peppers, mushrooms and onion to the bag; squeeze out as much air as possible and seal. Massage the bag contents to coat the meat and vegetables with the marinade. Refrigerate overnight.
  • Remove the marinated ingredients and discard the marinade. Tip: the bag can be poured out into a colander allow excess marinade to drain from ingredients into the sink.
  • Thread 10-12 skewers with the chicken and vegetables, alternating on the skewers and leaving about 3 inches at the blunt end. Allow a bit of space between ingredients (refer to photos for an example).
  • Heat the grill to medium heat (around 350 degrees).
  • Place skewers on the grill with a strip of foil underneath the end of the skewer if bamboo. Close the lid and allow kabobs to cook 10-15 minutes, rotating them on each side during the cooking (2-3 minutes a side).
  • Check to ensure the chicken has no pink color in the middle before removing all the skewers from these grill. Allow to sit 5 minutes before serving.

Nutrition Facts : Calories 182 kcal, Carbohydrate 5 g, Protein 11 g, Fat 12 g, SaturatedFat 9 g, Cholesterol 28 mg, Sodium 266 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CHICKEN KABOBS



Chicken Kabobs image

Get all the details on the juiciest chicken kabob recipe you've ever tasted! This chicken kabob marinade results in a healthy, vibrant summertime favorite for the grill or beyond.

Provided by Julie Blanner

Categories     Entree     Main Course

Time 25m

Number Of Ingredients 12

1 pound boneless skinless chicken (breast, thighs or tenders)
1 tablespoon oil
½ cup pineapple juice
¾ cup lemon juice
1 teaspoon paprika
1 tablespoon minced garlic
pepper
1 tablespoon soy sauce ((for marinade))
1 tablespoon honey ((for marinade))
1 red onion ((cut into chunks))
2 peppers ((yellow, orange or red, cut into chunks for skewering on the kabobs))
1 cup pineapple ((cut into chunks for skewers))

Steps:

  • Marinate - Combine chicken kabob marinade ingredients in casserole dish. Add chicken and allow to marinate 1+ hour, up to 8 hours refrigerated, covered.
  • Assemble Skewers - Add chicken and optional vegetables and fruit to skewers leaving room to handle.
  • Grill - Preheat grill to medium-high heat. Brush olive oil onto the grate. Brush vegetables with olive oil. Add skewers to grill. Cook 7 minutes and rotate. Cook 7 additional minutes or until juices run clear.
  • Rest - Allow the chicken to rest 10 minutes before serving warm. This helps seal in the moisture for the juiciest chicken!
  • Marinate - Combine chicken kabob marinade ingredients in casserole dish. Add chicken and allow to marinate 1+ hour, up to 8 hours refrigerated, covered.
  • Prep - Preheat cast iron grill pan to medium-high heat. Brush with olive oil.
  • Grill - Add skewers. Brush veggies with olive oil. Cook 7 minutes and rotate. Cook 7 additional minutes or until juices run clear.
  • Rest - Allow the chicken to rest 10 minutes before serving warm. This helps seal in the moisture for the juiciest chicken!
  • Marinate - Combine ingredients for chicken marinade in casserole dish. Add chicken and allow to marinate 1+ hour, up to 4 hours refrigerated, covered.
  • Prep - Preheat oven to broil at 450 degrees Fahrenheit. Line sheet pan with foil or spray with cooking spray.
  • Assemble Skewers - Add chicken, fruits and veggies on skewers. Place on sheet pan.
  • Broil - Broil 10 minutes. Rotate and bake an additional 10-15 minutes. Check a piece on the middle of a skewer to ensure it's thoroughly cooked.
  • Rest - Allow the chicken to rest 10 minutes. Serve warm.

Nutrition Facts : Calories 234 kcal, Carbohydrate 18 g, Protein 26 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 73 mg, Sodium 388 mg, Fiber 2 g, Sugar 12 g, UnsaturatedFat 5 g, ServingSize 1 serving

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