30-MINUTE EASY GRILLED CHICKEN AND VEGETABLES
This easy grilled chicken and vegetables recipe takes 30 minutes to make and is a delicious, healthy family dinner plus it is great for meal-prep.
Provided by Alida Ryder
Categories Easy Dinner
Time 30m
Number Of Ingredients 13
Steps:
- Pre-heat the grill/griddle pan.
- Season the chicken with salt and allow to sit while you make the marinade.
- Combine all the marinade ingredients and mix well. Pour half of the marinade over the chicken and the other half over the vegetables. Allow to marinade for a few minutes.
- Grill the chicken for 5-7 minutes per side (depending on thickness) until cooked to your preference. Remove from the grill, cover with foil and allow to rest while you grill the vegetables.
- Grill the vegetables until they are starting to char and are cooked to your preference.
- Remove from the grill and serve with the chicken and lemon wedges for squeezing.
Nutrition Facts : Calories 305 kcal, Carbohydrate 11 g, Protein 26 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 733 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
GRILLED CHICKEN AND VEGETABLE SKEWERS
These easy-to-assemble skewers are delicious with couscous and hummus for a Mediterranean-inspired dinner.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 1h15m
Number Of Ingredients 8
Steps:
- Soak ten 12-inch wooden skewers in water 30 minutes; drain. Preheat grill over medium-high heat. Meanwhile, toss chicken with 1 tablespoon oil; season with salt and pepper. Toss vegetables with remaining 2 tablespoons oil; season with salt and pepper. Divide chicken among 4 skewers. Skewer vegetables separately, using 2 skewers for each vegetable.
- Place onion skewers on grill; cook 5 minutes. Add chicken and zucchini skewers; cook, turning occasionally, 5 minutes. Add mushroom skewers; cook until chicken and vegetables are cooked through and charred in places, about 10 minutes. Dress with lemon zest and juice, oil, and parsley. Skewers can be assembled and refrigerated up to 3 hours ahead; let sit at room temperature 30 minutes before grilling.
GRILLED CHICKEN SKEWERS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 25m
Yield 20 to 25 skewers
Number Of Ingredients 12
Steps:
- Preheat a grill or grill pan to medium heat.
- To make the peanut sauce, put the peanut butter in a blender with the soy sauce, honey, ginger, red pepper flakes, chili oil and lime juice. Add 1/4 cup very hot water as you blend the mixture. Check the consistency and add a little more hot water if needed to make it very smooth. Transfer the sauce to a small dish, cover it with plastic wrap and set aside.
- Brush the grill with oil. Thread the chicken onto the skewers and grill on both sides until the chicken is done in the middle, 2 to 3 minutes per side. Remove to a serving platter and sprinkle on the cilantro.
- Serve the skewers with dishes of the peanut sauce and a good-quality barbecue sauce for dipping.
GRILLED VEGGIE SKEWERS
Yummy way to eat grilled vegetables.
Provided by audrey
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Soak skewers in water for 10 to 20 minutes.
- Preheat grill for medium heat and lightly oil the grate. Alternately thread zucchini slices, yellow squash slices, mushrooms, onion, tomatoes, pineapple, and bell pepper onto the skewers.
- Whisk olive oil, basil, oregano, salt, and black pepper in a bowl; brush mixture over vegetables.
- Cook skewers on preheated grill until vegetables are tender, turning and basting vegetables with olive oil mixture occasionally, 10 to 15 minutes.
Nutrition Facts : Calories 406.4 calories, Carbohydrate 60.3 g, Fat 19.3 g, Fiber 9.4 g, Protein 7.1 g, SaturatedFat 2.7 g, Sodium 316.1 mg, Sugar 40.7 g
CHICKEN & VEGETABLE KABOBS
My husband and I love to grill in the summer, especially vegetables. These kabobs not only taste delicious but they look great too! -Tina Oles, Nashwauk, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine chicken and vegetables. Drizzle with 1/3 cup dressing and toss to coat. Alternately thread chicken and vegetables onto 4 metal or soaked wooden skewers., Grill kabobs, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, 8-10 minutes, turning occasionally and basting with remaining dressing during the last 3 minutes.
Nutrition Facts : Calories 228 calories, Fat 10g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 515mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
GRILLED CHICKEN SKEWERS
Provided by Mark Bittman
Categories lunch, weekday, poultry, main course
Time 40m
Yield 4 to 8 servings
Number Of Ingredients 7
Steps:
- Start a gas or charcoal grill (or preheat the broiler); the fire should be moderately hot. If you're using wooden skewers, soak them in water to cover while you prepare the food. Using 8 skewers, alternate the ingredients, but generally, surround both chicken and sausage with the moister lemon and eggplant. Pack the food fairly tightly together on each skewer, and sprinkle with salt and pepper. If you're not using rosemary skewers, tuck some rosemary among the chicken and vegetables.
- Grill over moderate heat, covered or not, turning the skewers 3 or 4 times to brown evenly. Total cooking time will be 10 to 15 minutes, depending on the heat of the grill and the distance from the heat source. When the chicken and sausage are browned, the eggplant will be tender; do not overcook.
- Serve, squeezing hot lemon juice over all.
Nutrition Facts : @context http, Calories 741, UnsaturatedFat 35 grams, Carbohydrate 10 grams, Fat 57 grams, Fiber 3 grams, Protein 45 grams, SaturatedFat 18 grams, Sodium 963 milligrams, Sugar 4 grams, TransFat 0 grams
HONEY-GARLIC CHICKEN & VEGGIE SKEWERS RECIPE BY TASTY
Here's what you need: vegetable oil, honey, soy sauce, garlic, pepper, chicken breasts, red onion, red bell peppers, orange bell peppers, yellow bell peppers, fresh parsley, wooden skewer
Provided by Alix Traeger
Categories Snacks
Yield 3 servings
Number Of Ingredients 12
Steps:
- Soak the skewers in water for 5-10 minutes and set aside.
- In a bowl with the chicken, add the ingredients for the marinade.
- Mix until coated. Cover with plastic wrap and refrigerate for 30 minutes to 2 hours.
- If baking, preheat the oven to 400°F (200°C).
- Prepare the vegetables by cutting them into 1-inch (2 ½ cm) squares.
- Assemble the skewers starting with the red onion, followed by the bell peppers and chicken. Repeat three times.
- Place the prepared skewers on a baking sheet and brush with remaining marinade.
- Bake or grill for 20-30 minutes or until chicken is no longer pink.
- Sprinkle with parsley.
- Enjoy!
Nutrition Facts : Calories 645 calories, Carbohydrate 68 grams, Fat 19 grams, Fiber 5 grams, Protein 52 grams, Sugar 56 grams
GRILLED CHICKEN ON SKEWERS
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, main course
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Start charcoal or gas grill, or heat broiler. Fire should be very hot, with rack set not more than 4 inches from heat source, preferably somewhat less. Combine first 4 ingredients in small saucepan, and bring to a boil. Simmer for about a minute, stirring. Remove from heat.
- Skewer chicken pieces, leaving a little space between them. Brush once, lightly, with sauce.
- Grill, basting frequently but lightly (to prevent sauce from dripping directly onto coals), and turning skewers as chicken browns. Total cooking time will be less than 10 minutes. Serve with lemon wedges.
Nutrition Facts : @context http, Calories 523, UnsaturatedFat 21 grams, Carbohydrate 10 grams, Fat 33 grams, Fiber 0 grams, Protein 35 grams, SaturatedFat 9 grams, Sodium 1913 milligrams, Sugar 7 grams, TransFat 0 grams
CHICKEN AND VEGETABLE SKEWERS
These skewers are a delicious way to serve garden-fresh zucchini and summer squash. Adapted from Bon Appetit. Prep time includes marinating time (8 hours).
Provided by ellie_
Categories Chicken
Time 9h10m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 7 ingredients (garlic-aniseed) in small bowl.
- Place chicken in one dish for marinating and place vegetables in seperate dish for marinating.
- It is very important to keep them seperate!
- Sprinkle each dish (chicken and vegetable) with 1/2 of spice mixture, 1/2 of the olive oil and 1/2 of lime juice.
- Turn to coat well.
- Refrigerate for 6-8 hours.
- Soak skewers in water for at least 30 minutes and then remove from water.
- Alternate chicken and vegetables on skewers.
- May be prepared up to 2 hours ahead of time.
- Prepare barbecue grill or preheat broiler.
- Season skewers with salt and pepper if desired.
- Grill or broil until chicken is cooked through (5-8 minutes per side).
Nutrition Facts : Calories 416.8, Fat 29.1, SaturatedFat 4.2, Cholesterol 65.8, Sodium 89.9, Carbohydrate 11.4, Fiber 2.8, Sugar 5.1, Protein 28.9
GRILLED CHICKEN AND MANGO SKEWERS
The inspiration for this recipe came from the charbroiled chicken skewers I used to enjoy while strolling along Calle Ocho in Miami on Sunday afternoons. Feel free to garnish with sesame seeds or spritz with fresh lime juice. -Wolfgang Hanau, West Palm Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut corn from cobs. In a large skillet, heat butter over medium-high heat; saute cut corn until crisp-tender, about 5 minutes. Stir in 1/3 cup green onions. Keep warm., Toss chicken with salt and pepper. Alternately thread chicken and mango onto 4 metal or soaked wooden skewers. Brush with oil., Grill, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, 10-12 minutes, turning occasionally. Serve with corn mixture; sprinkle with remaining green onions. If desired, serve with lime wedges.
Nutrition Facts : Calories 297 calories, Fat 10g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 387mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
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- Place the veggies in a large Ziploc bag and drizzle about 3/4 of the dressing over the veggies. Seal and place in the refrigerator.
- Place the chicken breast pieces into a large Ziploc bag and add the remaining dressing. Seal and place in the refrigerator. About 30 minutes before serving, remove both bags and skewer the chicken and vegetables onto the skewers (if using bamboo skewers, be sure to soak them in water for at least 30 minutes before skewering the food.) I usually try to get about 3 pieces of chicken plus as many vegetables as I can onto each skewer.
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