HERB CHICKEN VEGETABLE KABOBS
Tender marinated chicken is skewered with fresh summer vegetables for an easy summer grilled chicken dinner.
Provided by Land O'Lakes
Categories Chicken Herb Kabob Main Course Meat, poultry, and seafood
Yield 4 servings
Number Of Ingredients 18
Steps:
- Combine all marinade ingredients in bowl. Reserve 1/4 cup marinade. Transfer remaining marinade to large resealable plastic bag; add chicken pieces. Tightly seal bag; turn bag to coat chicken well. Place bag into 13x9-inch pan. Refrigerate, turning occasionally, at least 3 hours.
- Remove chicken pieces from marinade.
- Heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Place coals in charcoal grill to 1 side. Make aluminum foil drip pan; place opposite heat.
- Assemble kabobs by alternately threading chicken, mushrooms, tomatoes, bell pepper and squash onto skewers. Brush kabobs with marinade. Place kabobs on grill over drip pan. Grill, turning and basting occasionally, 15-20 minutes or until chicken is fork tender.
Nutrition Facts : Calories 210 calories, Fat 9 grams, SaturatedFat grams, Transfat grams, Cholesterol 80 milligrams, Sodium 330 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Sugar grams, Protein 27 grams
CHICKEN AND VEGETABLES WITH HERBS
The frozen pearl onions add flavor to this slow cooker main-dish recipe. Make it a meal by serving with mashed potatoes.
Provided by BHG Test Kitchen
Time 7h20m
Number Of Ingredients 16
Steps:
- In a 5-1/2- or 6-quart slow cooker, combine mushrooms and pearl onions. Stir in the 1/2 cup broth, the wine, tomato paste, garlic salt, rosemary, thyme, pepper, and bay leaf. Add chicken legs to cooker.
- Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
- Using a slotted spoon, transfer chicken and vegetables to a serving platter. Discard bay leaf. Cover chicken and vegetables and keep warm. For sauce:
- Skim fat from cooking liquid. Measure 2 cups of the cooking liquid, adding additional chicken broth, if necessary, to equal 2 cups total liquid. Transfer liquid to a medium saucepan. In a small bowl, stir the 1/4 cup broth into the flour; stir into liquid in saucepan. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Spoon some of the sauce over chicken. Pass remaining sauce. If desired, serve with mashed potatoes and garnish with parsley. Makes 4 servings.
Nutrition Facts : Calories 304 kcal, Carbohydrate 9 g, Cholesterol 159 mg, Protein 43 g, SaturatedFat 2 g, Sodium 548 mg, Fat 9 g, UnsaturatedFat 0 g
HERB CHICKEN VEGETABLE KABOBS
Tender marinated chicken is skewered with fresh vegetables for an easy grilled chicken dinner. This is a recipe courtesy of Land O Lakes site.
Provided by diner524
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine all marinade ingredients in large plastic resealable food bag; add chicken pieces. Tightly seal bag. Turn bag to coat chicken well. Place into 13x9-inch pan. Refrigerate, turning occasionally, at least 3 hours. Drain; reserve marinade.
- Heat one-side of gas grill on medium or charcoal grill until coals are ash white. Place coals in charcoal grill to one-side. Make aluminum foil drip pan; place opposite heat.
- To assemble kabobs, alternately thread chicken, mushrooms, tomatoes, bell pepper and squash onto skewers. Brush kabobs with marinade. Place kabobs on grill over drip pan. Grill, turning and basting occasionally, until chicken is fork tender (15 to 20 minutes).
Nutrition Facts : Calories 271.8, Fat 13.2, SaturatedFat 7.7, Cholesterol 96.3, Sodium 627.7, Carbohydrate 10.8, Fiber 1.9, Sugar 6.9, Protein 28.3
VEGGIE KABOBS WITH HERB AND GARLIC MARINADE
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Cook potatoes in salted water until fork tender; let cool and cut into 1-inch chunks. Place potatoes and the vegetables in a shallow dish or container. Pour Marinade over vegetables. Cover and refrigerate for 2 hours.
- Preheat an outdoor grill to medium heat.
- Remove vegetables from the Marinade, reserving Marinade. Thread vegetables onto skewers, alternating colors. Cook skewers on grill until vegetables are lightly charred all over, about 10 minutes, basting with reserved Marinade and turning occasionally.
- Whisk together all ingredients in a small bowl. The marinade can be prepared in advance and held covered in the refrigerator for up to 7 days.
CITRUS HERB CHICKEN AND VEGETABLE KABOBS
Add variety to your grilling menu with these delicious citrus and herb marinated chicken and vegetable kabobs.
Provided by Grill Mates
Categories Entrees,
Yield 6
Number Of Ingredients 9
Steps:
- Mix Marinade Mix, orange juice, oil and lemon juice in small bowl. Place chicken cubes in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
- Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Alternately thread chicken cubes and vegetable pieces onto skewers.
- Grill kabobs over medium heat 10 to 15 minutes or until chicken is cooked through, turning occasionally.
Nutrition Facts : Calories 171 Calories
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