Best 7 Sweet And Spicy Chicken Kabobs Recipes

SWEET-AND-SOUR SHISH KABOBS

Steps:

• In a large resealable bag, combine 1/4 cup of the apricot preserves, the tamari, chili paste and sesame oil. Add the diced chicken and toss to combine. Marinate in the refrigerator for at least 4 hours or up to overnight.
• Preheat a grill pan over medium heat. Thread each skewer in the following order: pepper, chicken, pineapple, chicken, pepper, chicken, pineapple. Repeat until all the chicken is used; reserve the marinade in the bag.
• Drizzle the skewers with the olive oil and place them in the hot grill pan. Cook, rotating often, until the chicken is cooked through and edges of the pineapple are golden brown, about 10 minutes.
• Meanwhile, place the reserved marinade and the remaining 2 tablespoons apricot preserves in a small saucepan and bring to a boil. Baste the skewers with this mixture 2 or 3 times during cooking.

SWEET AND SPICY CHICKEN SKEWERS

Steps:

• One of Craig Morgan's favorite recipes. Developed by PBS' Barbecue America host Rick Browne.
• In a large bowl, whisk together the oil, honey and soy sauce. Add the brown sugar, chili powder, garlic powder, cayenne pepper, black pepper and jalapeno and whisk to mix.
• Place the chicken in a 1 gallon re-sealable plastic bag and pour in the marinade, refrigerate at least 2 hours (or overnight if time allows). Discard the marinade.
• Preheat the barbecue grill (or oven) for high heat at 450 degrees Fahrenheit.
• Thread the chicken, onions and roasted red peppers alternately on the skewers.
• Lightly oil the grill grate and place the skewers on the grill. Cook for 12-15 minutes, until chicken juices run clear, turning several times.
• Serve with one can (22 ounces) BUSH'S® Smokehouse Tradition Grillin' Beans.

CHICKEN SKEWERS WITH SWEET & SPICY MARMALADE

Steps:

• Pound chicken breasts with a meat mallet to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips. In a large resealable plastic bag, combine oil, soy sauce, garlic and pepper. Add chicken; seal bag and turn to coat. Refrigerate 4 hours or overnight., In a small saucepan, heat butter over medium-high heat. Add jalapeno; cook and stir until tender. Add ginger; cook 1 minute longer. Reduce heat; stir in marmalade, lime juice, orange juice concentrate and salt., Preheat broiler. Drain chicken, discarding marinade. Thread chicken strips, weaving back and forth, onto eight metal or soaked wooden skewers. Place in a greased 15x10x1-in. baking pan. Broil 6 in. from heat 2-4 minutes on each side or until chicken is no longer pink. Serve with sauce.

SLAYER'S SWEET, TANGY, AND SPICY KABOBS

Steps:

• Make the marinade by whisking the brown sugar, honey, lime juice, lemon juice, maraschino cherry juice, garlic powder, ginger, black pepper, cayenne pepper, pineapple juice, wine, hot pepper sauce, and soy sauce together in a large, non-metallic bowl. Toss the mushrooms, onion, bell pepper, tomatoes, and chicken in the marinade; cover and refrigerate at least 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• On each skewer, thread a piece of chicken, then three of the veggies followed by another piece of chicken then a pineapple slice and one maraschino cherry at the end. Mix and match the vegetables as you assemble the skewers. Cook on the preheated grill until the chicken is no longer pink in the center and the vegetables are tender, about 10 minutes.

SWEET AND SPICY CHICKEN KABOBS

Steps:

• To prepare the marinade:.
• Mix all of the marinade ingredients together. Pour into a large plastic storage bag. Add the chicken and place into the fridge to marinate for at least 3 hours, overnight is ideal.
• To prepare the kabobs:.
• When you're ready to prepare the kabobs, remove the chicken from the marinade. Alternate the peppers, chicken, pineapple and onion chunks onto the skewers. Season everything lightly with salt and pepper. Oil the grill grates and heat the grill to medium-high heat. Cook the kabobs rotating as needed so they will cook evenly. About 4 minutes on all sides. You want the kabobs to char, but, not burn. A few minutes before removing from the grill, reduce the heat to medium and begin to baste the kabobs with the glaze until they are lightly charred It will take the kabobs around 16-18 minutes {maybe less} in total cooking time depending on the size of the chicken pieces.
• Warm the glaze slightly in the microwave just until the jelly has melted so it will be easier to brush onto the kabobs. Using a pastry brush baste the kabobs with the glaze at the end of grilling.
• Serve hot over rice pilaf.

SPICY SOUTHWEST CHICKEN KABOBS

Steps:

• Heat coals or gas grill for direct heat. Mix garlic pepper and oil. Cut each ear of corn into 3 pieces. Thread chicken, corn and bell peppers alternately on each of six 10- to 12-inch metal skewers, leaving space between each piece. Brush kabobs with oil mixture.
• Cover and grill kabobs 4 to 5 inches from medium heat 15 to 20 minutes, turning 2 or 3 times, until chicken is no longer pink in center.
• Mix dressing and chili. Serve with kabobs.

SWEET BBQ CHICKEN KABOBS

Steps:

• Heat grill to medium-high heat.
• Thread chicken alternately with pineapple and peppers onto 8 long wooden skewers, using 2 skewers placed side-by-side for each kabob.
• Mix barbecue sauce and juice concentrate; brush half evenly onto kabobs.
• Grill 8 to 10 min. or until chicken is done, turning and brushing occasionally with remaining sauce.