Grilled Jerk Chicken Kabobs Recipes

GRILLED JERK CHICKEN KABOBS

Steps:

• In a blender or food processor, combine peppers, garlic, ginger, green onion, parsley, lime juice, soy sauce, agave, and spices. With blender or food processor running, drizzle oil through top. Pulse several times until marinade is smooth, scraping down sides as necessary. Season with salt and pepper to taste.
• Reserve 1/4 cup marinade in a small bowl or container and refrigerate. Pour remaining marinade in a large bowl or container and nestle chicken into marinade until evenly coated. Cover bowl, refrigerate, and allow chicken to marinade at least 4 hours, preferably overnight.
• If using wooden skewers, soak in cold water 10 minutes. Once chicken is done marinating, remove from marinade and thread onto skewers with pineapple, sweet peppers, zucchini, and onion.
• Preheat grill to medium-high heat and grill kabobs 10-15 minutes, turning occasionally until chicken is cooked through to 165F and vegetables are slightly charred and tender.
• Just before serving, drizzle warm kabobs with reserved jerk marinade and serve with hot rice and beans if desired. Enjoy!

GRILLED JERK CHICKEN KABOBS

Steps:

• In shallow glass or plastic dish or resealable food-storage plastic bag, mix chicken and 1/4 cup of the jerk sauce. Cover dish or seal bag; refrigerate 1 hour to marinate, stirring occasionally.
• Heat gas or charcoal grill. Drain chicken; discard marinade. On each of 6 (15-inch) metal skewers, thread chicken, pineapple, bell peppers and onion alternately, leaving space between each piece. Brush vegetables with remaining jerk sauce.
• Place kabobs on grill over medium heat. Cover grill; cook about 15 minutes or until chicken is no longer pink in center and vegetables are tender.

GRILLED JERK CHICKEN KEBOBS

Steps:

• Add the ingredients of the marinade to the bowl of a food processor. Pulse a few times to chop everything up a bit, and then process until it turns into a chunky sauce with a consistency similar to runny salsa.
• Add the chicken and the sauce to a large bowl and toss well to coat. Cover the bowl with plastic wrap and refrigerate at least 2 hours, but up to 24 hours.
• 20 minutes before you want to cook the chicken, soak 6 wooden skewers in water (to help prevent them from catching on fire). Preheat a grill to medium-high.
• Thread the chicken onto the 6 skewers. Grill the skewers until the chicken is fully cooked, about 5 to 7 minutes per side. When the chicken is fully cooked, there should be no pink in the center, and it should reach an internal temperature of 165°F.
• Serve the chicken skewers topped with any garnishes you like, along with Creamy Cilantro Lime Ranch for dipping.
• Whisk the ingredients together in a medium bowl.
• Serve, or store covered in the fridge for up to 1 week.

JERKED CHICKEN KABOBS

Steps:

• In a food processor, combine the orange juice, olive oil, soy sauce, thyme, allspice, cinnamon, nutmeg, garlic, green onions, ginger, lime juice, onions, peppers and some salt and pepper; puree until smooth. Add all but 1/4 cup of the mixture in a 1-gallon plastic resealable bag. Add the chicken to the bag and marinate in the refrigerator for 1 to 2 hours. Heat the grill to medium-high. Skewer the chicken pieces and grill on one side for about 5 minutes. Flip and grill the other side until cooked through and grill marks appear. Top with the Mango Salsa and serve with the 1/4 cup reserved (unused) marinade as a dipping sauce.
• In a medium bowl, combine the lime juice, sugar, ginger and hot sauce. Mix thoroughly and add the green onions, cucumber and mango. Toss and refrigerate for 1 hour.

BEST-EVER GRILLED CHICKEN KEBABS

Steps:

• Place chicken breast pieces in a bowl.
• Pour in enough olive oil to completely cover pieces, squeeze the lemon over them, and then add the garlic, oregano, basil, rosemary, salt, and a couple of twists of cracked pepper.
• Cover and refrigerate overnight.
• Assemble kebabs, and grill until chicken is no longer pink, about 10-15 minutes depending on your grill.
• Don't overcook them, though.

GRILLED CHICKEN KABOBS

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.

GRILLED CHICKEN KABOBS

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.

SWEET JERK CHICKEN KABOBS

Steps:

• mix all ingredients together in a container with lid or baggie, cut chicken breast into chunks tip:cutting chicken breast while partially frozen gives uniform cuts.leave chicken in up to 24 hours stirring or tossing every few hours.skewer on to metal or soaked bamboo skewers and brush grill with a little oil to prevent sticking .cooking on kabobs help it cook faster than normal as you just grill until no longer pink or until it reaches 165 degree F.serve with fresh mango and corn chutney and or fresh fruit salad.grilled red and yellow peppers and grilled pinapple or grilled corn on the cob.

GRILLED JERK CHICKEN

Steps:

• Combine salt, garlic powder, sugar, allspice, thyme, cayenne, black pepper, sage, nutmeg, and cinnamon in a large bowl. While beating with a wire whisk, slowly add vinegar, orange juice, soy sauce, olive oil, and lime juice. Add onion, green onions, and chile pepper and mix well. Add chicken breasts, cover, and marinate for at least 1 hour, up to overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Remove the chicken from the marinade; reserve.
• Cook chicken on the preheated grill, basting with the reserved marinade frequently, until no longer pink in the center and juices run clear, 6 to 8 minutes per side, depending on the thickness of the chicken. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).