Maple Bbq Chicken Kabobs Food

MAPLE-GLAZED CHICKEN KABOBS

Steps:

• Remove fat from chicken. Cut chicken into 24 pieces. In large glass or plastic bowl, mix remaining ingredients except bell pepper and squash. Stir in chicken, bell pepper and squash. Cover and refrigerate at least 4 hours but no longer than 24 hours.
• Set oven control to broil. Thread chicken, bell pepper and squash alternately on each of eight 8-inch skewers.* Place on rack in broiler pan. Broil with tops 4 inches from heat 2 to 3 minutes; turn. Broil 2 to 3 minutes longer or until chicken is no longer pink in center.

BBQ GRILLED CHICKEN KABOBS

Steps:

• Heat grill to medium heat.
• Thread chicken onto skewers alternately with vegetables.
• Grill 10 to 15 min. or until chicken is done, turning after 8 min. and brushing with 1/2 cup barbecue sauce for the last 5 min.
• Serve with remaining barbecue sauce.

SWEET MAPLE BARBECUE CHICKEN KABOBS

Steps:

• Mix brown sugar, ketchup, red wine vinegar, water, pure maple syrup Worcestershire sauce, ground mustard, paprika, kosher salt and pepper in a large bowl. Place chicken tenders in the marinade. Cover and let the chicken marinate for at least 2-4 hours or overnight. I like to throw all the ingredients in a Ziplock and let it marinate this way.
• If you are using metal skewers skip this part, if you are using wood skewers follow the directions below. I know there is a debate whether or not to soak your skewers and to each their own. But I soak mine, I have found that I get less wood pieces in the chicken and they don't go up in flames.
• I completely soak my skewers for at least 30 minutes. Make sure the entire stick is completely dredged in water. Once they have soaked, remove and start to assemble the skewers.
• Remove the chicken from the fridge, one piece at a time grab a tender and lace through the skewer. I start at the chunkier end and do a weave motion. Or you can just slide the entire tender on the kabob and not make it all fancy like a wave. Either way, they will taste the same. Set kabob on a plate and repeat the process. Once completed drizzle extra marinade over the chicken, and let it sit while grill is heating up.
• Heat gas or charcoal grill, remove chicken from marinade. Place chicken on grill over medium heat. Cover grill and cook 3 minutes, then turn over the kabob and cook another 3 minutes. At this point check the chicken. To know if the chicken is done the juices should be clear and the center of thickest part is cut (170°F). If not done, continue to cook, at this point I leave the lid open and just turn the kabobs so they are cooked evenly on both sides. My chicken takes about 8-10 minutes.
• Remove from grill and serve immediately. Or cover with foil and serve later.
• Great to serve with grilled corn on the cob, cornbread - my favorite Sweet Jalapeno Cornbread and coleslaw.
• Use the leftovers the next day for a grilled chicken salad.

MAPLE SRIRACHA CHICKEN KABOBS

Steps:

• Place cubed chicken breasts in a large resealable plastic bag.
• Whisk together soy sauce, maple syrup, and sriracha sauce.
• Pour over the top of the chicken and massage into the chicken.
• Marinate for at least 15 minutes to 24 hours in the ice chest.
• Once the chicken is done marinating, soak wooden skewers in water for 10 minutes.
• Then skewer the chicken pieces, red bell pepper and pineapple on to the skewer.
• Grill chicken until thoroughly cooked through. About 10 minutes.

MAPLE BARBECUE GRILLED CHICKEN

Steps:

• Heat olive oil in a small saucepan over medium. Cook garlic, turning occasionally, until golden brown, about 4 minutes. Add tomato paste and cook, stirring constantly and scraping bottom of pan, until slightly darkened, about 3 minutes. Add maple syrup, soy sauce, Worcestershire sauce, vinegar, and Sriracha. Bring to a boil, then reduce heat to medium-low and simmer until flavors have come together, about 1 minute. Remove from heat. Transfer about half of barbecue sauce to a heatproof bowl and set aside for serving.
• Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); oil grate. Season chicken generously with salt. Grill chicken over direct heat, turning every minute, until browned on all sides, about 5 minutes. Move chicken over indirect heat. Cover, positioning vent (if your grill has one) over chicken, and continue to grill, keeping grill covered as much as possible and turning every 5 minutes or so, until an instant-read thermometer inserted into thickest part registers 140°F-145°F, 18-25 minutes depending on the size of the pieces. Baste chicken with barbecue sauce and grill, turning and basting occasionally, until an instant-read thermometer inserted into thickest part registers 160°F for breast and 165°F for dark meat, about 10 minutes longer.
• Arrange chicken on a platter. Serve with reserved barbecue sauce alongside.
• Do Ahead: Barbecue sauce can be made 2 weeks ahead. Transfer to an airtight container; cover and chill.

MAPLE BARBECUED CHICKEN

Steps:

• In a large bowl, combine the first four ingredients; reserving 3/4 cup. , Grill chicken, uncovered, over medium heat for 3 minutes on each side. Grill 6-8 minutes longer or a thermometer reads 170°, turning occasionally and basting with sauce. Serve with reserved sauce.

MAPLE-BBQ CHICKEN KABOBS

Steps:

• Heat grill to medium-high heat.
• Thread chicken, pineapple and vegetables alternately onto 16 skewers.
• Mix barbecue sauce and syrup. Reserve half for later use; brush kabobs with remaining barbecue sauce mixture.
• Grill kabobs 12 to 15 min. or until chicken is done, turning after 6 min. and brushing with reserved barbecue sauce mixture for the last 2 min.