Maple Glazed Chicken Kabobs Recipes

MAPLE-GLAZED KABOBS

Steps:

• Place potatoes and carrots in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until crisp-tender. Drain., Cut pork into 12 equal pieces and pepper into eight chunks. Onto four metal or wood skewers, thread meat and vegetables alternately; set aside., In a small saucepan, combine the butter, syrup and orange zest; cook and stir over low heat until butter is melted. , Grill kabobs, uncovered, over medium heat for 5 minutes; turn and baste with butter mixture. Cook for 12-14 minutes longer or until the meat juices run clear, turning and basting frequently.

MAPLE-GLAZED CHICKEN

Steps:

• Flatten chicken to 1/2-in. thickness. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil for 5-6 minutes on each side or until no longer pink. Remove and keep warm. , Meanwhile, in a small bowl, combine cornstarch and cider until smooth. Stir in syrup and onion powder; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and turn to coat.

MAPLE GLAZED CHICKEN THIGHS

Steps:

• Mix together all ingredients save the thighs in a resealable bag or non reactive container. Add thighs and seal. Marinade in the fridge for 2 to 24 hours.
• When ready to cook, prepare the cooking surface with a light coating of cooking spray or oil. Remove the thighs from the marinade removing any excess.
• Place thighs on the grill and cook for 4 to 6 minutes per side or until a thermometer registers 165 degrees. Actual cooking time will vary depending on the type of grill chosen. Remove chicken to a serving plate.
• Place the marinade in a small sauce pan over medium heat and bring to a boil. Reduce temperature to a low simmer and cook for 3 to 5 minutes.
• Generously brush the chicken with the sauce and serve.

MAPLE GLAZED CHICKEN KABOBS

Steps:

• Mix together all of the ingredients for the glaze together in a bowl. Divide the glaze in half, putting half in a resealable bag and half in a saucepan.
• Add the cubed chicken to the storage bag and marinate for 4-6 hours.
• After the chicken has marinated, drain excess marinade and discard the marinade.
• Begin the glaze to a boil in the saucepan over medium heat. Once it comes to a boil, add the cornstarch mixture, whisking to combine and bring to a simmer. Once the glaze has thickened, turn the heat down to low or cover and turn the heat off.
• Start putting the chicken and vegetables on the skewers in an alternating pattern. You could also do skewers of all vegetables and all chicken if you don't want to combine them together.
• Place the kabobs on a grill over medium-high heat, cooking for 3-4 minutes a side until the chicken is cooked through and the vegetables have softened.
• Baste the kabobs with the glaze and cook an additional 1-2 minutes per side. Repeat with 1-2 more coatings of the glaze.

MAPLE-GLAZED CHICKEN KABOBS

Steps:

• Remove fat from chicken. Cut chicken into 24 pieces. In large glass or plastic bowl, mix remaining ingredients except bell pepper and squash. Stir in chicken, bell pepper and squash. Cover and refrigerate at least 4 hours but no longer than 24 hours.
• Set oven control to broil. Thread chicken, bell pepper and squash alternately on each of eight 8-inch skewers.* Place on rack in broiler pan. Broil with tops 4 inches from heat 2 to 3 minutes; turn. Broil 2 to 3 minutes longer or until chicken is no longer pink in center.

MAPLE-GLAZED CHICKEN BREASTS

Steps:

• Whisk syrup, soy sauce, lemon juice, garlic, ginger and pepper in a small, shallow dish. Add chicken and turn to coat with the marinade; cover and refrigerate for 2 hours, turning once.
• Coat an indoor grill pan with cooking spray and heat over medium heat. Remove the chicken from the marinade (reserving the marinade) and cook until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F, 3 to 5 minutes per side.
• Meanwhile, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Cook until reduced by about half, about 4 minutes. Liberally baste the chicken with the reduced sauce and serve.

HONEY GARLIC LIME GLAZED SHRIMP

Steps:

• Add all the ingredients( except shrimp) to a small pan and cook on low for about 7 minutes, stirring
• Add shrimp and cook for another 2 minutes on each side( if using cooked shrimp, just coat it with the sauce and simmer for a minute- you dont want to overcook it)
• Chop some green onions and garnish your shrimp
• Enjoy it as is or over rice!