Traeger Marinated Grilled Chicken Kabobs Recipes

HONEY-GLAZED CHICKEN KABOBS

Steps:

• In a small bowl, combine the first six ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 5-6 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. On six metal or soaked wooden skewers, alternately thread chicken and vegetables. Grill, covered, over medium heat for 5-7 minutes on each side or until chicken juices run clear, basting frequently with reserved marinade.

HAWAIIAN TERIYAKI CHICKEN SKEWERS

Steps:

• In a small saucepan, whisk together the brown sugar, soy sauce, pineapple juice, garlic, pepper, and salt. In a small bowl, whisk together the water and cornstarch. Slowly whisk into the mixture.
• Bring to boil and boil about 1-3 minutes until the mixture just starts to thicken. Remove from heat and reserve ¼ cup of the sauce for later.
• Marinate the chicken in the sauce in the fridge for at least 30 minutes. Thread the chicken on skewers along with the peppers, red onion, and pineapple.
• Grill for 8-10 minutes until the meat is done to desired liking. Remove from the grill and baste with reserved sauce. Garnish with green onions if desired.

GRILLED CHICKEN KABOBS

Steps:

• Place the olive oil, soy sauce, honey, garlic and salt and pepper in a large bowl.
• Whisk to combine.
• Add the chicken, bell peppers, zucchini and red onion to the bowl. Toss to coat in the marinade.
• Cover and refrigerate for at least 1 hour, or up to 8 hours.
• Soak wooden skewers in cold water for at least 30 minutes. Preheat grill or grill pan to medium high heat.
• Thread the chicken and vegetables onto the skewers.
• Cook for 5-7 minutes on each side or until chicken is cooked through.
• Sprinkle with parsley and serve.

CHICKEN SKEWERS (WITH CHICKEN KABOB MARINADE)

Steps:

• Clean chicken breast and cut into roughly 1 1/2 inch cube pieces
• In a large bowl add all the ingredients (minus the beer) and whisk together. Once mixed, pour in beer, and stir to combine. Add in chicken, mix, cover with a lid or wrap, and refrigerate for minimum 2 hours or overnight.
• While chicken is marinating, slice up all of your vegetables that are going onto the skewers. Once done, drizzle olive oil, salt and pepper, and mix to coat the vegetables.
• Preheat your grill on high for 10 minutes and use a grill brush to clean any previous remnants. Lower the heat to medium (425-450F).
• Once the chicken is done marinating, place the ingredients on the skewers. Alternate between assorted vegetables in between each chicken piece. Since red onions are thin, I double up on the onion pieces.
• Grill until meat is fully cooked through (165F degrees) and vegetables are charred. Rotating every few minutes so the chicken and vegetables are evenly cooked.
• Serve the skewers on their own or with your favorite side dish!

MARINATED CHICKEN KABOBS

Steps:

• In a medium bowl, blend vegetable oil, soy sauce, light corn syrup, lemon juice, sesame seeds, garlic powder, and garlic salt. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 2 hours.
• Preheat an outdoor grill for medium heat, and lightly oil grate. Thread chicken onto skewers alternately with mushrooms, onions, and green bell pepper. Pour marinade into a saucepan, and bring to a boil. Cook for 5 to 10 minutes.
• Place skewers on the prepared grill. Cook 15 to 20 minutes, turning frequently, until chicken is no longer pink and juices run clear. Baste with the boiled marinade frequently during the last 10 minutes.

TRAEGER GRILLED CHICKEN KABOBS

Steps:

• Mix together all of the marinade ingredients, and toss in the chicken and mushrooms. Marinade for 30 minutes in the fridge. While marinating, soak the kabob skewers in hot water. Remove from the fridge, and...

TRAEGER MARINATED GRILLED CHICKEN KABOBS

Steps:

• Mix together all of the marinade ingredients, and toss in the chicken and mushrooms. Marinade for 30 minutes in the fridge. While marinating, soak the kabob skewers in hot water.
• Remove from the fridge, and start assembling your kabobs. Preheat your Traeger to 450.
• Grill the kabobs for 6 minutes, flip, and grill another 6 minutes. Remove from grill and set aside.
• Place the naan bread on the grill for 1-2 minutes just to heat them up a bit.
• Serve with fresh caesar dressing.