Grilled Ginger Lime Chicken Kabobs Food

GRILLED THAI CHICKEN KABOB SKEWERS

Steps:

• Add all of the ingredients (except the chicken) to a blender with 1 tablespoon water. Blend until smooth.
• To a bowl with a lid or a ziptop bag, add the chicken. Pour over ½ of the marinade and mix well to coat all of the chicken. Refrigerate for 1 hour.
• Thread the chicken onto 4 skewers.
• Preheat barbecue or indoor grill pan on medium high heat.
• Grill the skewers for about 8 minutes. They will be ready to turn when they no longer stick to the grill and they have grill marks. Separate some of the marinade to a separate bowl. Turn, baste with the marinade and grill for 5 minutes or so on the other side until slightly charred and they no longer stick.
• Discard any unused sauce. Do not consume any sauce that has come into contact with raw meat.

CHILI-LIME CHICKEN KABOBS

Steps:

• In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
• Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.
• Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.

GINGER-LIME GRILLED CHICKEN

Steps:

• Preheat a grill to medium high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side. On a gas grill, turn off half the burners. Toss the chicken with the ginger, 1 tablespoon fish sauce and 1 teaspoon each brown sugar, lime zest, lime juice and chili-garlic sauce. Season with salt and pepper. Place the chicken skin-side up on the cooler side of the grill; cover and cook until a thermometer inserted into the thickest part registers 165 degrees F, about 20 minutes. Move to direct heat and cook, uncovered, flipping occasionally, until the skin is charred and crisp, about 5 more minutes.
• Meanwhile, make the dressing: Whisk 2 tablespoons water and the remaining 1 tablespoon fish sauce, 2 teaspoons brown sugar, 1 teaspoon lime zest, 2 teaspoons lime juice and 1/2 teaspoon chili-garlic sauce in a large bowl. Whisk in the vegetable oil.
• Add the nectarines, mint, peanuts and 1/4 teaspoon salt to the bowl with the dressing; toss. Divide the chicken and nectarine salad among plates.

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.

LIME-GINGER CHICKEN KABOBS WITH PEANUT SAUCE

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.

GRILLED CHICKEN KABOBS

Steps:

• (4 hours preparation includes the time to marinate the chicken.).
• -Combine yogurt, soy sauce, lime juice, garlic, ginger and fresh parsley. Add chicken chunks & refrigerate in a sealed container a few hours.
• -Preheat grill. Peel onions & cut into thick slices, also chunk peppers.
• -Alternate chicken, onion and peppers onto bamboo skewers. Remove excess marinade.
• -Brush w/olive oil & season w/salt & pepper. Grill approximately 10 minutes; turn once & cook until brown & cooked through.
• -Serve over a bed of hot, cooked rice or fresh salad greens. You can even have as an appetizer with your favorite dipping sauces (bbq, honey-mustard, teriyaki, etc).

GINGER & LIME CHICKEN KEBABS

Steps:

• In a medium bowl combine the lime juice, olive oil, honey, dried coriander, fresh coriander, ginger, garlic, chilli, salt and pepper. Stir well.
• Add the chicken to the marinade and stir to completely coat the chicken. Cover and refrigerate for about an hour.
• Remove from fridge about 30 minutes before cooking. Place the chicken pieces on skewer sticks. As many as you like per skewer.
• Preheat your barbecue to a medium heat. Cook each side for about 5-7 minutes or until completely cooked. Baste with extra marinade while cooking. Can be served straight away or even at room temperature.

LIME GINGER CHICKEN

Steps:

• In a large resealable plastic bag, combine the lime juice, garlic, ginger, red pepper and salt if desired; add the chicken. Seal bag and turn to coat; refrigerate for 2-4 hours. , Meanwhile, combine all salsa ingredients; cover and refrigerate until ready to serve. , Discard marinade. In a large nonstick skillet, brown chicken for about 10 minutes or until chicken is no longer pink. Serve with salsa.