Grilled Sicilian 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

SICILIAN GRILL-ROASTED CHICKEN



Sicilian Grill-Roasted Chicken image

How to Make Sicilian Italian Roasted Grilled Chicken

Provided by Judith Fertig

Categories     Chicken     Garlic     Backyard BBQ     Dinner     Lemon     Summer     Grill     Grill/Barbecue     Parsley     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 14

Mediterranean drizzle:
1 large garlic clove, pressed
2 teaspoons coarse kosher salt
2 tablespoons fresh lemon juice
6 tablespoons extra-virgin olive oil
Chicken:
1/2 cup fresh lemon juice
1/2 cup chopped fresh Italian parsley
1/4 cup olive oil
6 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
2 3 1/2- to 4-pound free-range chickens
Grilled Lemons, Baby Artichokes, and Eggplant

Steps:

  • For Mediterranean drizzle:
  • garlic and 2 teaspoons coarse kosher salt in mortar with pestle or in small bowl with back of spoon until paste forms. Whisk in lemon juice, then oil. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
  • For chicken:
  • Whisk lemon juice, parsley, olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Place 1 whole chicken in each of 2 resealable plastic bags. Divide lemon marinade between bags. Seal bags, releasing excess air. Turn to coat chicken with marinade. Chill chicken at least 1 hour and up to 1 day, turning bag occasionally.
  • Prepare barbecue ( medium heat). If using 2-burner gas grill, light 1 burner. If using 3-burner gas grill, do not light center burner. If using charcoal grill, light briquettes in chimney and pour onto 1 side of lower grill rack (you'll need to light more briquettes in chimney to replenish during grilling). Remove chickens from marinade.
  • Sprinkle chickens inside and out with salt and pepper. Tie legs together. Place chickens, breast side down, over unlit side of grill. Cover and grill chickens 45 minutes, adjusting gas levels if using gas grill or adjusting vents and adding more charcoal as needed if using charcoal grill to maintain barbecue temperature between 350°F and 400°F. Turn chickens breast side up. Cover and grill until instant-read thermometer inserted into thickest part of thigh registers 165°F., continuing to maintain barbecue temperature between 350°F and 400°F, about 35 minutes longer. Transfer chickens to work surface; let rest 10 minutes.
  • Carve chickens and transfer to platter. Arrange Grilled Lemons, Baby Artichokes, and Eggplant around chickens. Spoon some of Mediterranean drizzle over chicken and vegetables. Garnish with grilled lemons for squeezing over.

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 :

GRILLED SICILIAN CHICKEN KABOBS



Grilled Sicilian Chicken Kabobs image

You'll be surprised how few ingredients it takes to make these Grilled Sicilian Chicken Kabobs-and how little time it takes to prepare them.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings

Number Of Ingredients 6

1/2 cup KRAFT Lite Balsamic Roasted Garlic Vinaigrette Dressing
2 Tbsp. KRAFT Real Mayo
1/2 tsp. dried Italian seasoning
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 cup eggplant chunks (1 inch)
1 red onion, cut into thin wedges

Steps:

  • Mix dressing, mayo and seasoning in medium bowl. Add chicken and eggplant; stir to evenly coat. Refrigerate 20 min. to marinate.
  • Heat grill to medium-high heat. Remove chicken and eggplant from marinade; discard marinade. Thread chicken, eggplant and onions alternately onto 6 skewers.
  • Grill 8 to 10 min. or until chicken is done, turning occasionally.

Nutrition Facts : Calories 170, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 25 g

MEXICAN CHICKEN KABOBS



Mexican Chicken Kabobs image

Time 9h

Number Of Ingredients 27

CHICKEN MARINADE:
----------------------
1/3 cup soy sauce
2 Tablespoons lemon juice, or 1 lemon juiced
2 cloves garlic
1/4 cup cilantro, roughly chopped
1/2 cup olive oil
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 lbs boneless, skinless chicken breasts,chopped into Kabob sized pieces
----------------------
Mexican Salsa:
----------------------
2 (15 ounce) cans of black beans, rinsed and drained
2 bell peppers diced - any color.
1/4 cup red onion, diced
2 (15.25 ounce) cans of corn, drained
1 Tablespoon olive oil
1 Tablespoon red wine vinegar
1 Tablespoon balsamic vinegar
1 Tablespoon apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 Tablespoon cilantro, diced
2 teaspoons garlic, minced
----------------------
1 recipe for Fluffy Buttered Rice

Steps:

  • In a medium bowl add soy sauce, lemon juice, garlic, cilantro, olive oil, garlic powder & black pepper. Mix well. Add chicken, cover and marinade overnight. In a second bowl combine black beans, bell peppers, red onion, corn, olive oil, red wine vinegar, balsamic vinegar, apple cider vinegar, salt, cumin, cilantro and garlic. Mix well, cover and allow to marinade over night. Skewer chicken and set aside. Pour remaining marinade into a small pot and bring to a boil. Cook down until sauce thickens. This should take approximately 15 - 20 minutes, set aside. Grill chicken. While chicken is cooking, make rice. Serve chicken kabobs over bed of rice and mexican salsa. Devour immediately!

BEST-EVER GRILLED CHICKEN KEBABS



Best-Ever Grilled Chicken Kebabs image

This recipe is very simple, very easy, and tastes better than anything you'll find in a restaurant. Seriously!

Provided by Axel8741

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 lemon
1/4-1/2 cup extra virgin olive oil
3 cloves garlic, minced or pressed
1 1/2 tablespoons dried oregano
1 tablespoon dried basil
1 pinch dried rosemary
1/2 teaspoon salt
1 lb chicken breast, cut into 1 inch pieces
1 large onion, cut into sections
1/2 lb grape tomatoes (they look like small, pear shaped cherry tomatoes, but they are much better on the grill, and taste)
2 red peppers, cut into 1 inch pieces

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.

ITALIAN GRILLED KABOBS



Italian Grilled Kabobs image

Grilled chicken and vegetable kabobs served with vinaigrette - a perfect Italian dinner that's ready in 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 3

Number Of Ingredients 5

1 1/4 lb. boneless skinless chicken breast halves or thighs, cut into 1-inch pieces
9 medium whole fresh mushrooms, halved
1 medium zucchini or yellow summer squash, halved lengthwise, cut into 1-inch slices
1 small red bell pepper, cut into squares
1 cup purchased balsamic vinaigrette

Steps:

  • Heat grill. Alternately thread chicken and vegetables onto six 12 to 14-inch metal skewers. Reserve 1/2 cup vinaigrette in small bowl for dip; brush kabobs with remaining 1/2 cup vinaigrette.
  • Place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 13 to 15 minutes or until chicken is no longer pink in center, turning occasionally. Serve reserved vinaigrette as dipping sauce.

Nutrition Facts : Calories 470, Carbohydrate 16 g, Cholesterol 115 mg, Fat 4 1/2, Fiber 2 g, Protein 43 g, SaturatedFat 4 g, ServingSize 1 serving, Sodium 900 mg, Sugar 11 g

GARLIC GRILLED CHICKEN KABOBS



Garlic Grilled Chicken Kabobs image

This is one of my favorite recipes for the grill. I usually have everything I need on hand, for one of those warm evenings when it's too nice to stay inside. Preparation time does not include time for chilling.

Provided by Julie F

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

4 chicken breast halves, skinned and boned
1 cup picante sauce
2 tablespoons vegetable oil
1 tablespoon lime juice
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt

Steps:

  • Flatten chicken breasts to 1/4" and cut into 1" strips. Place in a shallow container. Combine next 7 ingredients, mixing well. Pour over chicken, cover and chill 1 - 2 hours. Thread chicken onto skewers. Cook over medium heat 6 - 8 minutes or until done, turning occasionally and basting with remaining marinade. Serve with additional picante sauce for dipping if desired.

GRILLED HONEY-GARLIC CHICKEN KABOBS



Grilled Honey-Garlic Chicken Kabobs image

We cook out all four seasons, so, I'm always in search of new marinades. We've been making these marvelous kabobs for years. They're a family favorite.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

1/2 cup olive oil
1/4 cup lemon juice
4 garlic cloves, minced
2 teaspoons honey
1-1/2 teaspoons dried thyme
1 teaspoon crushed red pepper flakes
1 teaspoon pepper
1 teaspoon salt, optional
4 boneless skinless chicken breast halves (4 ounces each)

Steps:

  • In a small bowl, combine oil, lemon juice, garlic, honey, thyme, red pepper flakes, pepper and salt if desired. Reserve half of marinade for basting; cover. , Cut chicken into 1-in. wide strips; weave on skewers. Place in an 11x7-in. glass baking dish. Pour remaining marinade over chicken. Cover and refrigerate for at least 4 hours. , Drain and discard marinade. Grill kabobs, uncovered, over medium heat for 5-7 minutes on each side or until chicken juices run clear. Brush frequently with reserved marinade.

Nutrition Facts : Calories 272 calories, Fat 17g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 65mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

GRILLED ISLAND CHICKEN KABOBS RECIPE



Grilled Island Chicken Kabobs Recipe image

These Grilled Island Chicken Kabobs are so simple to throw together and are perfect for summer.

Provided by Camille Beckstrand

Categories     Main Course

Time 4h40m

Number Of Ingredients 11

⅓ cup vegetable oil
¼ cup lemon juice
2 Tablespoons soy sauce
1 teaspoon minced garlic
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon pepper
4 boneless, skinless chicken breasts
1 red onion (cut into large chunks)
1 green bell pepper (cut into large chunks)
4 cups fresh pineapple chunks

Steps:

  • Combine vegetable oil, lemon juice, soy sauce, garlic, oregano, salt, and pepper in a large resealable bag.
  • Place chicken in bag, making sure all pieces are covered.
  • Seal bag and place in fridge and let marinate for at least 4 hours (or overnight).
  • On metal or soaked wooden skewers, thread chicken, onion, pepper and pineapple.
  • Discard remaining marinade in bag.
  • Heat grill to medium heat.
  • Place skewers on grill and cook for 7-8 minutes per side or until chicken is no longer pink in the middle (if using a meat thermometer, make sure it registers 165 degrees F).
  • Remove from grill and serve.

Nutrition Facts : Calories 198 kcal, Carbohydrate 14 g, Protein 13 g, Fat 11 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 36 mg, Sodium 392 mg, Fiber 2 g, Sugar 9 g, UnsaturatedFat 2 g, ServingSize 1 serving

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From itisakeeper.com


HONEY GARLIC ASIAN CHICKEN KABOBS - DAMN DELICIOUS
2019-08-02 In a medium bowl, combine oyster sauce, ketchup, honey, chili garlic sauce, Dijon, garlic, ginger and 1 tablespoon water. Reserve 1/3 cup and set aside. In a gallon size Ziploc bag or large bowl, combine oyster sauce mixture and chicken; marinate for at least 2 hours to overnight, up to 8 hours, turning the bag occasionally.
From damndelicious.net


GRILLED HAWAIIAN CHICKEN KABOBS | WHOLEFULLY
No need to soak if using metal skewers. In a medium-sized mixing bowl, combine the garlic; coconut aminos, soy sauce, or tamari; avocado oil; honey; ginger; 1/2 cup of the juice from the canned pineapple; and the hot sauce. Whisk to combine. Scoop out about 1 …
From wholefully.com


JUICY GRILLED CHICKEN KABOBS - SIMPLY HOME COOKED
2020-01-23 Cut the vegetables. Cut the bell pepper and red onion into large chunks, about the same size as the chicken. 4. Season the vegetables. Toss the bell pepper and onion pieces with 1/2 tsp salt, 1/2 tsp pepper, and 3 tbsp olive oil. 5. Skewer and grill. Place the marinated chicken and chopped vegetables on skewers.
From simplyhomecooked.com


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