Honeyginger Chicken N Veggie Kabobs Recipes

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YUMMY HONEY CHICKEN KABOBS



Yummy Honey Chicken Kabobs image

Honey chicken kabobs with veggies. You can marinate overnight and make these kabobs for an outdoor barbecue as a tasty alternative to the usual barbecue fare! Fresh mushrooms and cherry tomatoes can also be used. (This can also be done in the broiler.)

Provided by Ann Marie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Broiled

Time 2h30m

Yield 12

Number Of Ingredients 9

¼ cup vegetable oil
⅓ cup honey
⅓ cup soy sauce
¼ teaspoon ground black pepper
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces
skewers

Steps:

  • In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
  • Preheat the grill for high heat.
  • Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
  • Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Nutrition Facts : Calories 178.5 calories, Carbohydrate 12.4 g, Cholesterol 44.8 mg, Fat 6.6 g, Fiber 1 g, Protein 17.4 g, SaturatedFat 1.1 g, Sodium 442.3 mg, Sugar 9.9 g

GINGERY CHICKEN KABOBS WITH HONEY MUSTARD SAUCE



Gingery Chicken Kabobs with Honey Mustard Sauce image

Enjoy these flavorful chicken kabobs with honey mustard sauce - perfect for Middle Eastern cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 10

Number Of Ingredients 11

2 tablespoons peanut oil
2 tablespoons oyster sauce
1 tablespoon grated gingerroot
2 cloves garlic, finely chopped (1 teaspoon)
1/4 teaspoon red pepper sauce
1/4 teaspoon salt
1/4 teaspoon pepper
6 boneless skinless chicken breasts (2 lb) cut lengthwise into 1/2-inch strips
1/4 cup honey
1/4 cup Dijon mustard
2 tablespoons fresh lemon juice

Steps:

  • Soak 20 (6-inch) wooden skewers in water 30 minutes.
  • In large nonmetal dish or resealable food-storage plastic bag, mix oil, oyster sauce, ginger, garlic, pepper sauce, salt and pepper. Add chicken; stir or turn bag to coat. Cover dish or seal bag; refrigerate at least 30 minutes or up to 6 hours.
  • Heat oven to 350°F. Spray15x10x1-inch baking sheet with cooking spray.
  • Remove chicken from bowl or bag; discard marinade. On each skewer, thread chicken strips. Place kabobs on prepared baking sheet. Bake 12 to 15 minutes, turning once, until chicken is no longer pink in center.
  • Meanwhile, in small bowl, stir together sauce ingredients. Serve kabobs with sauce for dipping.

Nutrition Facts : Calories 170, Carbohydrate 8 g, Cholesterol 55 mg, Fiber 0 g, Protein 21 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 7 g, TransFat 0 g

HONEY/GINGER CHICKEN N VEGGIE KABOBS



HONEY/GINGER CHICKEN N VEGGIE KABOBS image

THIS IS A TASTY MEAL ON A STICK WITH DIFFERENT COMBINATION OF FLAVAS. MY FAMILY REALLY ENJOYS THIS... SERVE WITH A BKD POTATO N A SALAD...DINNER SERVED :)

Provided by Lora DiGs

Categories     Other Main Dishes

Time 5h20m

Number Of Ingredients 12

3 large boneless chicken breast (cut into 1 1/2" pieces)
8 oz mushrooms (large ones cut in half)
1 large purple onion (cut into 1/4 wedges n then cut in half) about 2" pieces
3 large red peppers (cut into 2 " pieces)
1/4 c vegetable oil
1/3 c honey
1/3 c soy sauce
1/4 tsp black pepper
1 Tbsp fresh parsley, choppd
2 clove garlic, grated
2 Tbsp fresh ginger, grated
skewers (if using wooden soak in water for a half hour)

Steps:

  • 1. IN A BOWL WHISK TOGETHER VEG OIL, SOY SAUCE, HONEY, GARLIC, GINGER, PARSLEY N BLK PEPPER.
  • 2. PUT CHUNKS OF CHICKEN INTO A PLASTIC GALLON BAG N PUT VEGGIES IN ANOTHER BAG. POUR HALF OF MARINADE IN EACH BAG TAKE OUT AIR N ZIP UP THEN GENTLY SQUISH MARINADE AROUND FOOD N REFRIGERATE FOR 5 HOURS TO OVERNIGHT...REMMBR THE LONGER U MARINATE THE MORE FLAVA U GET :)
  • 3. IF USING WOODEN SKEWERS U NEED TO SOAK IN WATER FOR ABOUT AN HOUR B4 SKEWRING. TAKE SKEWER N PUT CHICKEN N VEGGIES IN AN ORDER ON N REPEAT UNTILL NONE IS LEFT.
  • 4. POUR MARINADE INTO A SMALL SAUCEPAN N BRING TO A BOIL (THIS IS TO RID IT OF RAW CHICKEN BACTERIA) THIS NOW CAN B USED TO BRUSH ON KABOBS WHILE GRILLN. OVER MED/HIGH HEAT GRILL KABOBS FOR 15-20 MINUTES...TURN TO COOK ON ALL SIDES N.......ENJOY :)

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