Charcoal Grilled Barbecued Chicken Kebabs Recipe 395 Food

GRILLED CHICKEN KEBABS

Steps:

• Cut the white and light green parts of the scallions into 1 1/2-inch pieces; set aside. Chop the dark green parts and transfer to a blender. Add the dill, parsley, olive oil, 3 tablespoons water and 1/2 teaspoon salt and puree until smooth. Stir in the red pepper flakes. Remove 2 tablespoons of the puree to a small bowl for the sauce; refrigerate until ready to use. Transfer the remaining puree to a large bowl. Add the chicken and toss to coat. Let marinate in the refrigerator at least 4 hours or overnight.
• Soak 8 wooden skewers in water for 30 minutes to prevent scorching. Preheat a grill to medium. Thread 2 chicken thighs onto double skewers, placing lemon wedges and scallion pieces between the thighs; season the kebabs generously with salt and pepper. Oil the grill grates. Grill the kebabs until the chicken is lightly charred and cooked through, 8 to 10 minutes per side. Transfer to a cutting board and let rest 5 minutes.
• Mix the yogurt with the reserved scallion puree and season with salt. Cut the chicken in half to separate each pair of skewers. Squeeze the grilled lemon over the chicken; serve with the yogurt sauce.

CHARCOAL-GRILLED BARBECUED CHICKEN KEBABS RECIPE - (3.9/5)

Steps:

• 1. FOR THE SAUCE: Bring all ingredients to simmer in small saucepan over medium heat; cook, stirring occasionally, until sauce reaches ketchup-like consistency and is reduced to about 1 cup, 5 to 7 minutes. Transfer 1/2 cup sauce to small bowl and set aside remaining sauce to serve with cooked chicken. 2. FOR THE KEBABS: Toss chicken and salt in large bowl; cover with plastic wrap and refrigerate for at least 30 minutes and up to 1 hour. 3. Light large chimney starter three-quarters filled with charcoal (4 1/2 quarts, about 75 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Arrange all coals in even layer over half of grill bottom, leaving other half empty. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes. Scrape grate clean with grill brush. 4. While grill heats, pat chicken dry with paper towels. Combine sweet paprika, sugar, and smoked paprika in small bowl. Process bacon in food processor until smooth paste forms, 30 to 45 seconds, scraping down bowl twice during processing. Add bacon paste and spice mixture to chicken; mix with hands or rubber spatula until ingredients are thoroughly blended and chicken is completely coated. Thread meat onto skewers, rolling or folding meat as necessary to maintain 1-inch cubes. 5. Place kebabs over coals and grill, turning one-quarter turn every 2 to 2 1/2 minutes until well browned and slightly charred, 8 minutes for breasts or 10 minutes for thighs. (If flare-ups occur, slide kebabs to cool side of grill until fire dies down.) Brush top surface of kebabs with ¼ cup sauce; flip and cook until sauce is brown in spots, about 1 minute. Brush second side with remaining ¼ cup sauce; flip and continue to cook until brown in spots and instant-read thermometer inserted in center of meat registers 160 degrees for breasts and 175 degrees for thighs, about 1 minute longer. Remove kebabs from grill and let rest for 5 minutes. Serve, passing reserved barbecue sauce separately.

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.

BARBECUED CHICKEN

Steps:

• Marinate the chickens in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
• Heat the coals in a charcoal grill. Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the chicken quarters on the grill, skin side down, and cook for about 45 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed. The chicken quarters are done when you insert a knife between a leg and thigh and the juices run clear. Discard any unused marinade.
• Serve with extra barbecue sauce on the side.
• In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator.
• Yield: 1 1/2 quarts

CHARCOAL GRILLED CHICKEN

Steps:

• Arrange chicken in 9 x 13 x 2 inch dish.
• In small bowl, combine remaining ingredients, pour half mixture over chicken, cover and refrigerate chicken for at least 1 hour or overnight.
• Cover and refrigerate bowl of remaining marinade for basting.
• Drain chicken, discard liquid.
• Wear a hot mitt,and use tongs to arrange medium hot briquettes in a ring, leaving 12 inches in center free of coals.
• Grill chicken on covered grill, skin side down, in center of grid, directly over coal free area for 25 minutes.
• Baste with reserved marinate.
• Turn, cook 20 to 25 minutes or until no longer pink at bone (Alternately, on gas grill, set end burners on medium heat, leave center burner off, place chicken over off burner and cook as instructed above).

CHICKEN KABOBS ON THE GRILL

Steps:

• Thread chicken and peppers alternately onto 4 skewers; brush with 1/4 cup dressing.
• Refrigerate 1 hour.
• Heat grill to medium heat. Grill kabobs 12 to 15 min. or until chicken is done, turning and brushing occasionally with remaining dressing.