Marinated Italian Chicken Skewers Recipes

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CHICKEN SPIEDIE SKEWERS WITH ITALIAN DRESSING



Chicken Spiedie Skewers with Italian Dressing image

Central New York State is known for sandwiches stuffed with juicy skewered meat marinated in Italian dressing; these are tasty enough to serve straight up, but we wouldn't stop you from putting them on soft Italian bread, either.

Provided by Chris Morocco

Categories     Chicken     Grill     Grill/Barbecue     Dinner     Summer     Quick & Easy     Skewer     Bon Appétit

Yield 4 servings

Number Of Ingredients 14

1 garlic clove, finely grated
5 tablespoons white wine vinegar
2 tablespoons chopped Peppadew peppers in brine
1 tablespoon mayonnaise
1 tablespoon sugar
1 1/2 teaspoons dried oregano
1/2 cup olive oil, plus more
Kosher salt, freshly ground pepper
1 1/2 pounds skinless, boneless chicken thighs (about 6)
1 large sweet onion, sliced 1/2 inch thick
2 beefsteak tomatoes (about 1 pound), sliced 1/4 inch thick
Oregano leaves and lemon wedges (for serving)
Special Equipment
Six to nine 8-inch metal skewers, or wooden skewers soaked 30 minutes in water

Steps:

  • Whisk garlic, vinegar, peppers, mayonnaise, sugar, dried oregano, and 1/2 cup oil in a medium bowl; season with salt and pepper. Transfer half of dressing to a small bowl; cover and chill until ready to serve.
  • Cut chicken thighs lengthwise into long strips, about 1"-1 1/2" wide (you should get 2-3 pieces per thigh). Combine chicken and remaining dressing in a large resealable plastic bag. Seal bag, pressing out any air. Turn to coat and chill at least 20 minutes and up to 1 day.
  • Prepare a grill for medium-high heat; oil grate. Remove chicken from dressing; discard dressing. Thread 2 pieces of chicken onto each skewer. Season chicken lightly with salt and grill, turning occasionally, until golden brown and cooked through, 8-10 minutes.
  • Meanwhile, drizzle onion with oil; season with salt. Grill until browned on both sides but still firm in center, about 3 minutes per side. Transfer to a large bowl and add tomatoes and a couple splashes of reserved dressing. Toss to coat; season salad with salt and pepper. Top salad and chicken with oregano leaves.
  • Serve chicken with salad, reserved dressing, and lemon wedges for squeezing over.

ITALIAN CHICKEN MARINADE



Italian Chicken Marinade image

This is a simple but delicious way of marinating your chicken.

Provided by Steve Harrity

Categories     World Cuisine Recipes     European     Italian

Time 4h30m

Yield 4

Number Of Ingredients 4

1 (16 ounce) bottle Italian-style salad dressing
1 teaspoon garlic powder
1 teaspoon salt
4 skinless, boneless chicken breast halves

Steps:

  • In a shallow baking dish, mix the salad dressing, garlic powder, and salt. Place the chicken in the bowl, and turn to coat. Marinate in the refrigerator at least 4 hours. (For best results, marinate overnight.)
  • Preheat the grill for high heat.
  • Lightly oil grate. Discard marinade, and grill chicken 8 minutes on each side, or until juices run clear.

Nutrition Facts : Calories 454.6 calories, Carbohydrate 12 g, Cholesterol 67.2 mg, Fat 34.2 g, Fiber 0.1 g, Protein 25.1 g, SaturatedFat 5.7 g, Sodium 2469.2 mg, Sugar 9.4 g

CHICKEN SAUSAGE SKEWERS



Chicken Sausage Skewers image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 13

1/3 cup extra-virgin olive oil
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons chopped fresh chives
3 tablespoons soy sauce
1 clove garlic, minced
Zest of 1 large lemon
1/4 teaspoon freshly ground black pepper
1 pound (5 to 6 links) chicken sausage links, cut into 1-inch pieces to yield 24 pieces
4 medium zucchini, ends trimmed, cut into twenty-four 1-inch-thick slices
1 large lemon, cut into three 1/2-inch-thick slices and each slice cut into quarters
2 fennel bulbs, ends trimmed, quartered
1 red bell pepper, cored, seeded and cut into sixteen 1-inch-square pieces
Vegetable oil, for oiling the grill

Steps:

  • For the marinade: Whisk the oil, parsley, chives, soy sauce, garlic, lemon zest and pepper in a medium bowl.
  • For the skewers: Alternating the vegetables and meat, thread 3 pieces each of sausage, zucchini and lemon, and 2 pieces each of fennel and bell pepper onto each skewer. Pour or brush the marinade over the skewers. Refrigerate for at least 1 hour until ready to grill.
  • Preheat a gas or charcoal grill. Oil the grill with vegetable oil. Grill the skewers, turning occasionally, until the sausage is cooked through, 15 to 20 minutes.
  • Arrange on a platter and serve.

YOGURTY MARINATED CHICKEN SKEWERS



Yogurty Marinated Chicken Skewers image

Provided by Molly Yeh

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 14

1 1/4 pounds (566 grams) boneless skinless chicken breast, cut into 1-inch chunks
1 medium red onion (240 grams), cut into 1-inch chunks and separated
1 medium zucchini (300 grams), cut into 1/2-inch rounds or half-moons, depending on width
1 small red bell pepper (150 grams), cut into 1-inch squares
2 teaspoons kosher salt
2 cups (450 grams) whole-milk plain Greek yogurt
1/4 cup (53 grams) freshly squeezed lemon juice
1/4 cup (7 grams) chopped fresh Italian parsley
1/4 cup (7 grams) chopped fresh mint
1 tablespoon (21 grams) honey
1 teaspoon ground cumin
1/4 teaspoon ground cayenne
2 garlic cloves, finely chopped
1/4 cup (52 grams) extra-virgin olive oil, plus more for brushing

Steps:

  • If using wooden skewers, soak them in water for 30 minutes.
  • Thread the chicken, red onion, zucchini and bell pepper on the skewers, alternating and pushing the pieces close together to fill the skewers tightly. Put the skewers in a baking dish or other nonreactive container that will fit them in one layer. Sprinkle all over with 1 teaspoon of the salt.
  • Combine the yogurt, lemon juice, parsley, mint, honey, cumin, cayenne, garlic and remaining 1 teaspoon salt in a medium bowl and whisk until smooth. Whisk in the olive oil. Pour all but about 1 cup of the marinade over the skewers and turn to coat them well. Cover and refrigerate the skewers and reserved marinade for at least 1 hour and up to 6 hours. Remove from the refrigerator 20 minutes before grilling to return to room temperature.
  • Preheat an outdoor grill or a 2-burner grill pan to medium heat and brush with olive oil.
  • Remove the skewers from the marinade and brush off the excess. Grill, turning occasionally to evenly char all sides, about 10 to 12 minutes. Serve the skewers with the reserved marinade as a dipping sauce.

MARINATED ITALIAN CHICKEN SKEWERS



Marinated Italian Chicken Skewers image

Make our Marinated Italian Chicken Skewers part of a great dinner. See how these scrumptious Italian chicken skewers will have your family crowding around to try it!

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield 6 servings

Number Of Ingredients 6

2 red onions, each cut into 8 wedges, divided
1-1/4 cups KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
2 cloves garlic, minced
1 Tbsp. chopped fresh basil
6 small boneless skinless chicken breasts (1-1/2 lb.), each cut into 4 pieces
2 small zucchini, cut into 1-1/2-inch pieces

Steps:

  • Chop 4 onion wedges finely; mix with dressing, garlic and basil until blended.
  • Thread chicken onto 6 skewers alternately with zucchini and remaining onion wedges; place in shallow dish. Pour 1 cup dressing mixture over kabobs; turn to evenly coat kabobs. Refrigerate 1 hour to marinate, turning occasionally.
  • Heat grill to medium heat. Remove kabobs from marinade; discard marinade. Grill kabobs 12 to 15 min. or until chicken is done and vegetables are crisp-tender, turning occasionally and brushing with remaining dressing mixture.

Nutrition Facts : Calories 190, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 25 g

ITALIAN CHICKEN SATAY (SKEWERS) WITH OLIVES



Italian Chicken Satay (Skewers) With Olives image

Make and share this Italian Chicken Satay (Skewers) With Olives recipe from Food.com.

Provided by Dugyb

Categories     Chicken Breast

Time 30m

Yield 48 serving(s)

Number Of Ingredients 11

1/2 cup balsamic vinegar
2 tablespoons Dijon mustard
3 garlic cloves (minced)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 tablespoons olive oil
fresh ground pepper
2 lbs boneless skinless chicken breasts
48 wooden skewers (soaked for 30 min.)
98 pitted olives
fresh rosemary (to garnish)

Steps:

  • Combine and mix marinade ingredients.
  • Cut Chicken Breasts across grain into 1/4 inch strips.
  • Marinade chicken strips for 4-12 hours in the fridge.
  • Weave chicken strips onto skewers interlacing with olives.
  • Broil or grill for about 10 minutes basting with remaining marinade.
  • Garnish with rosemary and serve warm.

Nutrition Facts : Calories 36.9, Fat 1.8, SaturatedFat 0.3, Cholesterol 11, Sodium 97.7, Carbohydrate 0.7, Fiber 0.3, Protein 4.5

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