Grilled Barbecue Chicken Kabobs Recipes

BBQ GRILLED CHICKEN KABOBS

Steps:

• Heat grill to medium heat.
• Thread chicken onto skewers alternately with vegetables.
• Grill 10 to 15 min. or until chicken is done, turning after 8 min. and brushing with 1/2 cup barbecue sauce for the last 5 min.
• Serve with remaining barbecue sauce.

GRILLED BARBECUE CHICKEN KABOBS

Steps:

• Heat gas or charcoal grill. In small microwavable bowl, mix barbecue sauce and marmalade. Remove 1/4 cup of the sauce mixture to small dish; set aside.
• On each of 4 (11-inch) metal skewers, thread chicken pieces, leaving 1/4-inch space between each piece. On 4 additional skewers, thread onion and bell pepper chunks, leaving 1/4-inch space between each piece. Brush chicken and vegetables with oil; sprinkle with seasoned salt.
• Place kabobs on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning kabobs 2 or 3 times and brushing chicken and vegetables with reserved 1/4 cup sauce mixture during last 5 to 8 minutes of grilling, until chicken is no longer pink in center.
• Microwave remaining barbecue sauce mixture uncovered on High 20 to 30 seconds or until thoroughly heated. Serve sauce with kabobs.

GRILLED CHICKEN KABOBS

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.

GRILLED CHICKEN KABOBS

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.

SWEET BBQ CHICKEN KABOBS

Steps:

• Soak wooden skewers in water for 30 minutes; drain.
• Preheat grill to medium-high heat.
• Using 8 long wooden skewers, (two, side by side, for each kabob) thread chicken alternately with peppers and pineapple onto skewers, to create 4 kabobs.
• Mix barbecue sauce and juice; brush on kabobs.
• Grill kabobs 8 to 10 minutes or until chicken is cooked through, brushing occasionally with remaining sauce.

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.

GRILLED CHICKEN KABOBS WITH VEGETABLES

Steps:

• Prepare marinade. Combine all ingredients for the marinade in a large bowl and mix until the salt and sugar have dissolved. Add the cut pieces of chicken, squash, zucchini, bell pepper, and onion to the marinade. Stir gently to coat all of the chicken and vegetables with marinade. Cover tightly and refrigerate for 4-12 hours.
• Preheat grill. Heat the grill to 400 degrees F for direct grilling.
• Assemble the kabobs. While the grill preheats, assemble your kabobs. This process takes about 15 minutes. Skewer on your chicken, squash, zucchini, peppers, and onions onto the kabobs in a pattern. Repeat until all of the chicken and vegetable pieces have been secured on the sticks. Season on all sides with a light sprinkle of additional salt and pepper before grilling, if desired.
• Grill the chicken kabobs. Place the kabobs directly on the grill grates and close the lid. Grill for 4-5 minutes before opening the lid and rotating the skewers. Close the lid and grill for an additional 4-5 minutes. Open, check the temperature of the kabobs, and if the internal temperature of the chicken hasn't reached 165 degrees F, rotate them once again, close the lid, and cook until they hit the target temperature.
• Rest and serve. Remove the finished kabobs from the grill and rest for only 1-2 minutes before serving. The pieces are so small, they don't need to rest much longer than this and you want to serve them hot.

GRILLED BARBECUE CHICKEN AND POTATO KABOBS

Steps:

• Heat gas or charcoal grill. If using bamboo skewers, soak in water 10 minutes; drain.
• In large bowl, beat vinegar, honey, mustard, pepper and 1/2 teaspoon salt with whisk. Beat in 1/4 cup olive oil in a thin stream. Add coleslaw mix and apple; toss to coat. Cover and refrigerate.
• In large microwavable bowl, mix quartered potatoes and water. Cover; microwave on High 8 to 10 minutes, stirring once, until just tender when pierced with a knife. Carefully uncover and drain; set aside to cool.
• In large bowl, mix 1/4 cup olive oil, the barbecue seasoning and 1 teaspoon salt. Add potatoes and onion; toss to coat. On each of 4 skewers, alternately thread potatoes and onion, leaving 1/4-inch space between each piece. In same bowl, place chicken; toss with remaining oil and seasoning in bowl. On remaining 4 skewers, thread chicken.
• Place kabobs on grill over medium heat. Cover grill; cook 5 minutes. Brush kabobs with barbecue sauce; turn, and brush other sides with sauce. Cook 3 to 6 minutes longer or until chicken is no longer pink in centre and vegetables are tender and browned in places. Serve with slaw.