HONEY-MUSTARD CHICKEN KABOBS
We like grilling because it's a no-fuss way to make a great meal. This tantalizing combination of vegetables and chicken is one we enjoy throughout the summer.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Cut the chicken, squash and peppers into 1-in. pieces. On four metal or soaked wooden skewers, alternately thread chicken and vegetables. , In a small saucepan, combine glaze ingredients; bring to a boil. Boil for 1 minute or until thickened. , Grill kabobs over hot heat for 10 minutes, turning often. Brush with glaze; grill 5 minutes more or until the chicken is no longer pink and vegetables are tender. Serve over rice if desired.
Nutrition Facts : Calories 434 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 863mg sodium, Carbohydrate 76g carbohydrate (58g sugars, Fiber 8g fiber), Protein 30g protein.
GINGERY CHICKEN KABOBS WITH HONEY MUSTARD SAUCE
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
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
YUMMY HONEY CHICKEN KABOBS
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
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
HONEY-MUSTARD BEEF KABOBS
Here's an easy entree that's sure to get mustard lovers all fired up. Suzanne McKinley of Lyons, Georgia relies on the tangy condiment to season these beefy skewers. A bit of the no-fuss sauce is set aside for dipping.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3 servings.
Number Of Ingredients 6
Steps:
- In a bowl, combine the mustard, honey, Worcestershire sauce, salt and pepper. Pour half of the sauce into a large resealable plastic bag; add beef cubes and toss to coat. Set remaining sauce aside., Thread beef onto metal or soaked wooden skewers. Discard marinade from beef. Grill, covered, over medium heat for 8-10 minutes or until meat reaches desired doneness, turning once. Serve with reserved sauce.
Nutrition Facts :
CHICKEN FINGERS WITH HONEY MUSTARD SAUCE
A great recipe I found in Canadian Living that I tweaked a bit. Serve with crunchy raw vegetable. Fillet of chicken works really well in this recipe.
Provided by Sageca
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In small bowl, stir together mayonnaise, Dijon and honey.Cover and refrigerate up to 3 days.
- Between sheets of plastic wrap, pound chicken with flat side of meat pounder or with rolling pin until 1/2-inch thick.
- Cut lengthwise on diagonal into 4 x 1-1/2-inch strips.
- In bowl, whisk eggs and garlic.
- I used Egg Creations to replace the eggs.
- In shallow bowl, combine cheese, bread crumbs, oregano, salt, pepper and paprika.
- One at a time, dip chicken strips into eggs, letting excess drip back into bowl. Dredge in cheese mixture, coating generously and pressing to adhere.
- Arrange on greased baking sheets; drizzle with butter.
- Bake in 425°F oven until golden, crispy and no longer pink inside, about 15 minutes. Serve with dipping sauce.
LIME-GINGER CHICKEN KABOBS WITH PEANUT SAUCE
These chicken thighs are flavorful, moist, and very easy to make. And when dipped into an Asian-inspired peanut sauce, just wait for the m-m-m-m-m's to begin. I like to serve this with Cucumber Slices with Dill (a recipe on this site) and white rice.
Provided by lutzflcat
Categories Meat and Poultry Recipes Chicken
Time 2h30m
Yield 4
Number Of Ingredients 16
Steps:
- Pat chicken thighs dry with a paper towel, cut into 1 1/2-inch chunks, and sprinkle with salt.
- Stir mayonnaise, lime zest, ginger, salt, and pepper for the marinade in a bowl until smooth. Place chicken in a resealable plastic bag, add marinade, seal, and massage the bag until all the chicken pieces are coated. Place in the refrigerator to marinate for at least 2 hours, or up to overnight.
- Soak 6-inch wooden skewers in a bowl of water for at least 30 minutes.
- Whisk peanut butter, lime juice, soy sauce, rice vinegar, honey, ginger, and sambal oelek together in a bowl. Slowly whisk in small amounts of warm water until dipping sauce reaches the desired consistency; set aside.
- Heat the grill to medium-high and oil the grate.
- Remove chicken from the marinade and thread chicken onto the skewers; discard marinade.
- Place skewers on the hot grill and cook until chicken is cooked through and juices run clear, 10 to 12 minutes, lowering the heat if chicken is browning too fast. Turn skewers as often as necessary for even browning, and to keep the chicken from burning.
- Garnish with chopped cilantro and serve with fresh lime wedges and peanut sauce for dipping.
Nutrition Facts : Calories 644.9 calories, Carbohydrate 14.2 g, Cholesterol 115.4 mg, Fat 50.1 g, Fiber 2.3 g, Protein 37.6 g, SaturatedFat 10 g, Sodium 1345 mg, Sugar 8 g
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- Whisk all of the marinade ingredients together EXCEPT olive oil in a medium bowl (“Reserved Marinade”). Remove 1/4 cup marinade to a large freezer bag or shallow dish. Add chicken and 3 tablespoons olive oil. Turn to coat. Marinate in the refrigerator 4-6 hours.
- Remove 3 tablespoons Reserved Marinade to a medium bowl for your Honey Mustard Dip. Whisk in 1/3 cup sour cream and 2 tablespoons mayonnaise. Refrigerate.
- Add potatoes to a large microwave safe bowl. Add 2 tablespoons water. Microwave, covered, 4-5 minutes or just until fork tender; drain. Add zucchini, onions, 3 tablespoons of Reserved Marinade, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 pepper. Toss until evenly coated. Refrigerate.
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