Honey Lime Chicken Skewers Recipes

HONEY LIME CHICKEN SKEWERS

Steps:

• Cut chicken into approximately 2-inch pieces. Place in a large bowl, and sprinkle with salt and pepper. Toss to coat.
• In a small bowl, whisk together the remaining ingredients. Pour over chicken and toss to coat well.
• Cover the bowl with plastic wrap, and refrigerate for at least 4 hours, up to overnight. The longer you marinate it, the better the flavors will be.
• When ready to cook, soak 4 wooden skewers in a shallow baking dish filled with cold water for at least 15 minutes. Or, use metal skewers.
• Heat up the grill. While it is preheating, divide chicken evenly between the skewers.
• Grill over medium-high heat for approximately 4 minutes on each side, until completely cooked through. The internal temperature should be at least 165°F.
• Garnish with chopped fresh cilantro and serve immediately.

HONEY-LIME CHICKEN SKEWERS

Steps:

• In a small bowl, combine soy sauce through the cilantro. Mix thoroughly.
• Cut the chicken into large chunks and marinate for at least 30 minutes - 1 hour. For convience place the chunks in a small ziplock bag, pour in the marinade and squeeze out the air. Message the marinade around the chunks to coat.
• Remove the chunks from the marinade and lightly season kabobs with salt, if desired. Skewer onto bamboo sticks that have been soaked in water for about 10 minutes.
• Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.

HONEY-LIME CHICKEN

Steps:

• Combine flour and cayenne pepper in a large resealable plastic bag. Add a few chicken strips at a time and shake to coat.
• Melt butter in a large, nonstick skillet over medium heat. Add chicken and cook until browned on all sides, 4 to 6 minutes.
• Combine lime juice, honey, brown sugar, and Worcestershire sauce in a bowl; pour over the chicken. Continue to cook until juices run clear and the sauce is thickened, 3 to 5 more minutes.

HONEY-CITRUS CHICKEN KABOBS

Steps:

• In a small bowl, combine the lime juice, lemon juice, honey and garlic. Pour 1-1/4 cups into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread chicken and peppers. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill, covered, over medium-hot heat or broil 4 in. from the heat for 8-10 minutes or until chicken is no longer pink, turning and basting frequently with reserved marinade.

SPICY HONEY-LIME CHICKEN THIGH KEBABS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk honey, Sriracha sauce, and lime juice together in a small bowl. Set aside.
• Thread chicken, red pepper, zucchini, pineapple, and red onion alternately onto skewers and place on a platter. Brush with olive oil, then season with salt, pepper, and garlic powder.
• Arrange skewers on the hot grate. Close lid and reduce heat to medium. Grill until chicken is cooked through, turning skewers every few minutes, 15 to 20 minutes. Brush glaze on all sides of skewers during the last 2 to 3 minutes, turning to lightly caramelize glaze. Transfer to a serving platter and grate lime zest on top. Serve warm.

LEMON HONEY - HONEY LEMON CHICKEN SKEWERS

Steps:

• HINT: To prevent wooden skewers from burning soak first (I put a little oil in the water. I don't know if it helps. but I feel it may help lock in the water a little longer.) fit bacon to chicken strips, and thread onto wooden skewers.
• Combine remaining ingredients.
• Add chicken skewers.
• Marinate overnight. (I used a long plastic dish with lid and gave it a light shake every so often).
• BBQ - on medium, reserving marinade to baste with barbecue 4 to 5 inches from heat for 10 to 15 minutes or until chicken is no longer pink& bacon is crisp.
• (I made this for a big BBQ I used all the chicken and bacon I needed or had, and 2X or 3X the marinade until I was happy).