Tropical Island Chicken Kabobs Recipes

TROPICAL ISLAND CHICKEN

Steps:

• In a small bowl, combine first 10 ingredients. Set aside 1/3 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add chicken; seal and turn to coat. Refrigerate 8 hours or overnight., Prepare grill for indirect heat, using a drip pan. Place chicken over drip pan; grill, covered, over indirect medium heat 45-60 minutes or until a thermometer reads 170°-175°, turning and basting frequently with reserved marinade during the last 20 minutes.

DEVILISHLY DIVINE TROPICAL KABOBS WITH A DEVIOUS TWIST

Steps:

• Mix together olive oil, apple cider vinegar, honey, Jamaican seasoning, and lime juice in a large glass bowl. Add meat and stir to coat. Let marinate for an hour or two.
• In another bowl, mix pineapple and mango with the rum. Let sit for an hour or two, stirring occasionally.
• Heat grill to medium low.
• Thread meats onto skewers, alternating with fruit and vegetables.
• Grill on medium low for about 20 minutes or until meats are cooked through.
• Serve with long grain/wild rice mixture and wedges of lime to squeeze over kabobs.

TROPICAL ISLAND CHICKEN

Steps:

• Preheat oven to 400*. Spray a 9x13 inch baking dish with cooking spray. Arrange chicken pieces on prepared baking dish.
• In a small bowl, mix together ginger, paprika, onion powder and garlic salt. Add the Worcestershire sauce and mix well. Divide this mixture and brush half over the chicken pieces. Bake for 15 minutes. Turn chicken pieces and baste with remaining half of Worcestershire sauce mixture; bake for an additional 15 minutes.
• In a medium bowl, combine ketchup, soy sauce, pineapple and brown sugar. Carefully spoon the pineapple mixture over baked chicken. Bake an additional 30 minutes. Serve hot.

GRILLED ISLAND CHICKEN KABOBS RECIPE

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.

ISLAND CHICKEN

Steps:

• Preheat your oven to 400 degrees F.
• Glaze:.
• In a saucepan over medium heat, whisk the soy sauce, brown sugar, pineapple juice, ginger, garlic, honey and orange zest together. Reduce the glaze by one-third and then cool to room temperature.
• Chicken:.
• Put the chicken on a wire reack iwth a drip pan underneath. Season outside and inside the chicken with salt and pepper, to taste, then put in the oven.
• Roast the chicken for about 15 mintues, then turn the temp down to 350 degrees F. Roast an additional 20 minutes. Brush the glaze on the chicken and return to the oven for an additional 15 minutes. (If you have a larger chicken you may need to increase the time so the chicken fully cooks.).
• Remove chicken from the oven and sprinkle the shredded coconut over the whole chicken. Place back in the oven for about 5 minutes, or until the coconut is toasted.
• Remove the chicken form the oven and let rest for about 5 minutes. Carve and serve!