Maple Bbq Chicken Kabobs Recipes

SWEET MAPLE BARBECUE CHICKEN KABOBS

Steps:

• Mix brown sugar, ketchup, red wine vinegar, water, pure maple syrup Worcestershire sauce, ground mustard, paprika, kosher salt and pepper in a large bowl. Place chicken tenders in the marinade. Cover and let the chicken marinate for at least 2-4 hours or overnight. I like to throw all the ingredients in a Ziplock and let it marinate this way.
• If you are using metal skewers skip this part, if you are using wood skewers follow the directions below. I know there is a debate whether or not to soak your skewers and to each their own. But I soak mine, I have found that I get less wood pieces in the chicken and they don't go up in flames.
• I completely soak my skewers for at least 30 minutes. Make sure the entire stick is completely dredged in water. Once they have soaked, remove and start to assemble the skewers.
• Remove the chicken from the fridge, one piece at a time grab a tender and lace through the skewer. I start at the chunkier end and do a weave motion. Or you can just slide the entire tender on the kabob and not make it all fancy like a wave. Either way, they will taste the same. Set kabob on a plate and repeat the process. Once completed drizzle extra marinade over the chicken, and let it sit while grill is heating up.
• Heat gas or charcoal grill, remove chicken from marinade. Place chicken on grill over medium heat. Cover grill and cook 3 minutes, then turn over the kabob and cook another 3 minutes. At this point check the chicken. To know if the chicken is done the juices should be clear and the center of thickest part is cut (170°F). If not done, continue to cook, at this point I leave the lid open and just turn the kabobs so they are cooked evenly on both sides. My chicken takes about 8-10 minutes.
• Remove from grill and serve immediately. Or cover with foil and serve later.
• Great to serve with grilled corn on the cob, cornbread - my favorite Sweet Jalapeno Cornbread and coleslaw.
• Use the leftovers the next day for a grilled chicken salad.

MAPLE SAGE GRILLED CHICKEN

Steps:

• In a large bowl, whisk 4 tablespoons apple juice, brown sugar, olive oil, vinegar, 2 tablespoons maple syrup, mustard, sage, garlic and salt until blended. Pour 1 cup marinade into a shallow dish. Add chicken; turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain chicken, discarding marinade in dish. Place chicken on oiled grill rack. Grill, covered, over medium heat until a thermometer reads 165°, 7-8 minutes on each side., Meanwhile, in a small saucepan, combine reserved marinade, remaining 1/2 cup apple juice and remaining 2 tablespoons maple syrup. Bring to a boil; cook until liquid is reduced by half, 5-7 minutes. Serve with chicken.

MAPLE-BBQ CHICKEN KABOBS

Steps:

• Heat grill to medium-high heat.
• Thread chicken, pineapple and vegetables alternately onto 16 skewers.
• Mix barbecue sauce and syrup. Reserve half for later use; brush kabobs with remaining barbecue sauce mixture.
• Grill kabobs 12 to 15 min. or until chicken is done, turning after 6 min. and brushing with reserved barbecue sauce mixture for the last 2 min.

MAPLE SRIRACHA CHICKEN KABOBS

Steps:

• Place cubed chicken breasts in a large resealable plastic bag.
• Whisk together soy sauce, maple syrup, and sriracha sauce.
• Pour over the top of the chicken and massage into the chicken.
• Marinate for at least 15 minutes to 24 hours in the ice chest.
• Once the chicken is done marinating, soak wooden skewers in water for 10 minutes.
• Then skewer the chicken pieces, red bell pepper and pineapple on to the skewer.
• Grill chicken until thoroughly cooked through. About 10 minutes.

MAPLE BARBECUED CHICKEN

Steps:

• In a large bowl, combine the first four ingredients; reserving 3/4 cup. , Grill chicken, uncovered, over medium heat for 3 minutes on each side. Grill 6-8 minutes longer or a thermometer reads 170°, turning occasionally and basting with sauce. Serve with reserved sauce.