Tropical Island Chicken Kabobs Food

TROPICAL ISLAND CHICKEN

Steps:

• In a small bowl, combine first 10 ingredients. Set aside 1/3 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add chicken; seal and turn to coat. Refrigerate 8 hours or overnight., Prepare grill for indirect heat, using a drip pan. Place chicken over drip pan; grill, covered, over indirect medium heat 45-60 minutes or until a thermometer reads 170°-175°, turning and basting frequently with reserved marinade during the last 20 minutes.

TROPICAL CHICKEN KABOBS

Steps:

• In a bowl, combine 1/2 cup sweet-and-sour sauce, pineapple juice, teriyaki sauce and garlic. Pour half of marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate about 15 minutes. Set aside remaining marinade., Meanwhile, cut peppers into 1-in. pieces and onions into wedges. Core pineapple; cut crosswise into 1/2-in. slices. Cut each slice into 4-6 wedges., Drain chicken, discarding marinade. On metal or soaked bamboo skewers, alternate meat with onions, peppers and pineapple. Brush kabobs with reserved marinade. Sprinkle with crushed red pepper flakes., Grill, uncovered, over medium heat for 4-5 minutes on each side. Baste with marinade. Continue turning and basting for 10-12 minutes longer or until chicken is no longer pink, adding tomatoes to kabobs during the last 5 minutes of cooking if desired. Serve with rice. Serve remaining sweet-and-sour sauce on the side.

TROPICAL ISLAND CHICKEN KABOBS

Steps:

• Place chicken in large Ziploc bag and add next 6 ingredients.
• Shake well and refrigerate 2 hours.
• Remove chicken pieces from bag and place remaining marinade in small saucepan.
• Bring marinade to a boil, reduce heat, and simmer 3 to 4 minutes.
• Set aside.
• Thread chicken and vegetables, alternating items, onto 8 (12-inch) skewers.
• To prevent kabobs from sticking, spray grids of grill with a cooking spray while grids are cold.
• Place skewers over hot coals.
• Cook 8 to 10 minutes, turning frequently and basting with marinade.
• Serves 8.

HAWAIIAN CHICKEN KABOBS

Steps:

• Heat grill.
• Soak bamboo skewers in water for about 30 minutes.
• Heat oil in small saucepan over medium-high heat until hot.
• Add onion; cook and stir until tender.
• Stir in brown sugar, chili sauce, lime juice, salt, allspice, ginger, and cayenne.
• Remove from heat.
• Cut chicken breast half into 1/2 inch-wide length-wise strips (not cubes!!) Add spice mixture, toss to coat.
• Weave chicken strips onto skewers.
• When ready to grill, oil grill rack.
• Place kabobs on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals.
• Cook 7-10 minutes , or until chicken is no longer pink, turning once and brushing frequently with spice mixture.

ISLAND CHICKEN

Steps:

• Preheat your oven to 400 degrees F.
• Glaze:.
• In a saucepan over medium heat, whisk the soy sauce, brown sugar, pineapple juice, ginger, garlic, honey and orange zest together. Reduce the glaze by one-third and then cool to room temperature.
• Chicken:.
• Put the chicken on a wire reack iwth a drip pan underneath. Season outside and inside the chicken with salt and pepper, to taste, then put in the oven.
• Roast the chicken for about 15 mintues, then turn the temp down to 350 degrees F. Roast an additional 20 minutes. Brush the glaze on the chicken and return to the oven for an additional 15 minutes. (If you have a larger chicken you may need to increase the time so the chicken fully cooks.).
• Remove chicken from the oven and sprinkle the shredded coconut over the whole chicken. Place back in the oven for about 5 minutes, or until the coconut is toasted.
• Remove the chicken form the oven and let rest for about 5 minutes. Carve and serve!

TROPICAL ISLAND CHICKEN

Steps:

• Preheat oven to 400*. Spray a 9x13 inch baking dish with cooking spray. Arrange chicken pieces on prepared baking dish.
• In a small bowl, mix together ginger, paprika, onion powder and garlic salt. Add the Worcestershire sauce and mix well. Divide this mixture and brush half over the chicken pieces. Bake for 15 minutes. Turn chicken pieces and baste with remaining half of Worcestershire sauce mixture; bake for an additional 15 minutes.
• In a medium bowl, combine ketchup, soy sauce, pineapple and brown sugar. Carefully spoon the pineapple mixture over baked chicken. Bake an additional 30 minutes. Serve hot.