Chicken Kebabs In Cola Cardamom Marinade Recipes

CHICKEN KEBABS IN COLA CARDAMOM MARINADE

Steps:

• Rinse the chicken breasts and pat dry with paper towels. Cut into 1 1/2 inch cubes.
• In a bowl, combine all the remaining ingredients. Add the chicken, stir to coat, cover, and marinate for 2 hours at room temperature or as long as overnight in the refrigerator.
• Prepare a direct heat fire in an open charcoal grill.
• Remove the chicken pieces from the marinade and thread onto metal skewers. Pour the marinade into a small pot.
• Place the marinade over high heat, bring to a boil, and boil until reduce to 1/2 cup, about 12 minutes. The marinade will darken and thicken.
• Arrange the skewers on the grill rack and grill, turning once and basting frequently with the boiled marinade, until cooked through, 8 to 10 minutes.
• Remove to a serving platter and serve. Serves 4 to 6.
• 150 Great Recipes for all Seasons Chicken.

MIDDLE EASTERN-STYLE GRILLED CHICKEN KABOBS

Steps:

• In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.
• Line a baking sheet with aluminum foil for easy clean up. Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating with the red onions. Be sure not to cram the skewers. (Note: You'll need between 6-8 skewers.) Place the kabobs on the prepared baking sheet. Brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight.
• Preheat the grill to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kabobs until golden brown and cooked through, turning the skewers occasionally, 13 to 15 minutes. (The yogurt marinade makes these kabobs prone to sticking to the grill grates; if necessary, use a metal BBQ spatula to scrape underneath the kabobs and release them.) Transfer the kabobs to a platter and serve.
• Note: I've specified boneless skinless chicken thighs for this recipe; they're juicier and more flavorful than chicken breasts, and they work better in this type of yogurt and lemon-based marinade. They're also much easier to cook without drying out.

CARDAMOM CHICKEN WITH SALT AND PEPPER CRUST

Steps:

• Place the garlic, soy sauce, rice vinegar, honey and cardamom in a resealable plastic bag. Place chicken thighs in the bag, and squeeze to coat. Press out most of the air, and seal the bag. Marinate in the refrigerator for 4 to 5 hours.
• Preheat the oven to 400 degrees F (200 degrees C). Remove the chicken from the marinade, and discard the marinade. Place chicken on a broiling pan or baking sheet. Season with kosher salt and freshly ground black pepper.
• Roast in the oven for 40 minutes, or until chicken is browned and crisp, and cooked through.