Ziploc Light Chicken Kabobs Food
KOREAN CHICKEN KABOBS
Korean Chicken Kabobs - An amazing combination of sweet and spicy! And the chicken comes out perfectly tender and juicy with a finger-licking sticky glaze!
Time 2h50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, combine gochujang, soy sauce, rice wine vinegar, brown sugar, sesame oil, ginger and garlic. Reserve 2 tablespoons and set aside.
- In a gallon size Ziploc bag or large bowl, combine gochujang mixture and chicken; marinate for at least 2 hours to overnight, up to 8 hours, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
- Preheat grill to medium high heat. Thread chicken onto skewers; brush with canola oil.
- Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Brush skewers with reserved gochujang mixture, cooking for an additional 1-2 minutes.
- Serve immediately, garnished with green onion and sesame seeds.
GRILLED LEMON GARLIC CHICKEN KABOBS
I made these for Fathers Day Weekend. It is my own recipe. I was not sure what my guests would think, but they were a hit. Even the kids loved them. Note the beer keeps the chicken moist.
Provided by Mary Louise @BlueRibbonBaking
Categories Chicken
Number Of Ingredients 14
Steps:
- Place chicken in ziploc bag with beer. Let marinade for about 2-3 hours in refrigerator.
- I parboil my potatoes for 10 minutes with the peeling on. Dump hot water and replace with cool water. Let sit on stove until ready to use. LEAVE peelings on for grilling.
- Remove chicken from bag and discard beer.
- Whisk together in a small bowl olive oil, lemon juice, garlic, and basil. Dump into ziploc bag. Add chicken and squish/squash the bag. Let marinade for 2-3 hours in refrigerator. Do potatoes next.
- Dump water from potatoes. Place potatoes in a ziploc bag. Add 1 clove minced garlic, 1 tsp salt and extra virgin olive oil 2-3 Tablespoons. Squish and squash bag. Put in refrigerator 2-3 hours.
- Remove chicken from bag and cut into 2 inch chunks.
- Skewer chicken, peppers, onions, mushrooms and potatoes on kabob sticks alternating.
- Place all kabobs on a cookie sheet. Sprinkle with extra virgin olive oil. Season with salt and pepper. Cover and place in refrigerator until ready to grill.
- Grill for about ten minutes. Turning and be careful not to burn.
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