Best 6 Maryland Chicken Kabobs Recipes

THE JUICIEST CHICKEN KABOBS EVER!

Steps:

• In a large bowl, add water, 1/3 cup Morton Coarse Kosher Salt®, and sugar. Mix together with a spoon until the salt and sugar has dissolved. Add the chicken breasts to the salt water solution, cover and refrigerate for 30 minutes.
• Remove the chicken breasts from the water, pat dry with paper towels and cut into 1-inch chunks.
• Toss chicken with olive oil, onion powder, garlic powder, black pepper and remaining 1/2 teaspoon Morton Coarse Kosher Salt®.
• Thread the seasoned chicken onto 8 12-inch metal skewers. If using wooden skewers, be sure to soak them in water for 15 minutes to prevent them from burning on the grill.
• Heat grill to high heat, about 400°F. Place kabobs on grill, cover and cook for about 10-15 minutes, turning the kabobs 2 to 3 times until chicken fully cooked through and has beautiful grill marks.
• Remove from grill and generously brush them with the honey lime sauce.
• In a small bowl, combine all ingredients for the honey lime sauce and whisk together until the corn starch has completely dissolved and the sauce has thickened.

CHICKEN KABOBS

Steps:

• If using wooden skewers, soak them in a dish of warm water for at least 20 minutes.
• Combine the chicken marinade ingredients in a zip-top bag or dish: olive oil, soy sauce, lemon juice, brown sugar, Worcestershire sauce, garlic, Italian seasoning and black pepper. Squish to mix in the bag or whisk if using a dish.
• Add the chicken pieces to the marinade. Make sure that all of the chicken is coated with the marinade. Refrigerate for at least 30 minutes and up to 4 hours.
• Place the zucchini rounds and chopped bell peppers in a baking dish or bowl. Drizzle with the 1 ½ tablespoons of olive oil and sprinkle with salt and pepper; toss gently to coat. Add the onion to the bowl last and mix in very gently so that the onion layers stay together as best as possible.
• Put the chicken and vegetables on the skewers, dividing evenly between the 8 skewers and arranging the vegetable pieces in between the chicken pieces. Aim to put about 3 chicken pieces and 2-3 pieces of each vegetable per skewer. Discard all of the used marinade that held the chicken.
• Grill over medium heat for 12-18 minutes, turning every few minutes to cook all sides evenly. Kabobs are done when chicken is cooked through to an internal temperature of 165° F.

YUMMY HONEY CHICKEN KABOBS

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.

MARYLAND CHICKEN KABOBS

Steps:

• Cut the chicken into bite sized pieces.
• Combine the vinegar, lemon juice, honey, oil, garlic and salt and pepper to taste in a large bowl.
• Add the chicken and toss until well coated.
• Cover and leave to marinate 1-2 hours.
• Cut each strip of bacon in half.
• Cut the bananas into 1" lengths and brish with lemon juice.
• Wrap a piece of bacon around each piece of banana.
• Remove the chicken from the marinade, reserve the marinade for basting.
• Thread the chicken and banana rolls onto the skewers.
• Barbecue the kabobs over hot coals 8-10 minutes until the chicken is cooked through.
• Baste the kabobs with the marinade and turn the skewers frequently.
• Serve with corn on the cob and mango relish.

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.

CHICKEN KABOBS

Steps:

• Preheat grill for high heat.
• Thread the chicken, green bell pepper, onion, and red bell pepper pieces onto skewers alternately.
• Lightly oil the grill grate. Place kabobs on the prepared grill, and brush with barbeque sauce. Cook, turning and brushing with barbeque sauce frequently, for 15 minutes, or until chicken juices run clear.