Citrus Chicken Kabobs Recipes

HONEY-CITRUS CHICKEN KABOBS

Steps:

• In a small bowl, combine the lime juice, lemon juice, honey and garlic. Pour 1-1/4 cups into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread chicken and peppers. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill, covered, over medium-hot heat or broil 4 in. from the heat for 8-10 minutes or until chicken is no longer pink, turning and basting frequently with reserved marinade.

CITRUS CHICKEN KABOBS

Steps:

• Place 1 in. of water in a large saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain. , Cut each orange into eight wedges. On eight metal or soaked wooden skewers, alternately thread chicken, vegetables and oranges. In a small bowl, combine the glaze ingredients., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, uncovered, over medium heat or broil 4-6 in. from the heat for 10-14 minutes or until chicken is no longer pink, turning and basting frequently with glaze.

SPICY LEMON CHICKEN KABOBS

Steps:

• In a large shallow dish, combine lemon juice, 3 tablespoons oil, wine, pepper flakes and rosemary. Add chicken and turn to coat. Refrigerate up to 3 hours., Drain chicken, discarding marinade. Thread chicken onto 6 metal or soaked wooden skewers. Grill, covered, over medium heat until no longer pink, turning once, 10-12 minutes., Meanwhile, place lemons on grill, cut side down. Grill until lightly browned, 8-10 minutes. Squeeze lemon halves over chicken. Drizzle with remaining oil; sprinkle with chives.

LEMON CHICKEN SKEWERS (KABOBS)

Steps:

• In a large bowl, combine the first nine ingredients; set aside 1/4 cup for basting.
• Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat.
• Pour the remaining marinade into another large resealable plastic bag; add the zucchini, onions and tomatoes. Seal bag and turn to coat.
• Refrigerate chicken and vegetables for up to 4 hours or overnight.
• Drain and discard marinade.
• Alternately thread chicken and vegetables onto metal or soaked wooden skewers.
• Grill, covered, over medium heat for 6 minutes on each side or until chicken juices run clear, basting occasionally with reserved marinade.

LEMON CHICKEN SKEWERS

Steps:

• In a large bowl, combine the first nine ingredients; set aside 1/4 cup for basting. Pour half into a large bowl. Add chicken; turn to coat. Pour the remaining marinade into another large bowl. Add the zucchini, onions and tomatoes; turn to coat. Cover and refrigerate chicken and vegetables for up to 4 hours or overnight., Drain and discard marinade. Alternately thread chicken and vegetables onto metal or soaked wooden skewers. Grill, covered, over medium heat for 6 minutes on each side or until chicken juices run clear, basting occasionally with reserved marinade.

LEMON CHICKEN KABOBS

Steps:

• Mix together oil, lemon juice, garlic, thyme, salt and pepper; toss with chicken until coated. Marinate refrigerated for 15 minutes or up to one day.
• Thread chicken and pepper onto skewers.
• Grill over medium-high heat, turning occasionally, until chicken is browned and no longer pink inside, about 12 minutes.

CITRUS-TARRAGON CHICKEN KABOBS

Steps:

• Whisk together all the marinade ingredients (except chicken) in a bowl. Toss the chicken in the marinade mixture until it is evenly coated. Cover and marinate in the refrigerator for at least 2 hours, but not more than 8 hours. Drain marinade and reserve.
• Place chicken and vegetables in individual bowls and set out buffet style. Have each person build their own kabobs.
• Grill kabobs over medium high heat for 10-15 minutes, turning about every 2-3 minutes or until chicken is done, basting with reserved marinade often.