Sour Cream Dijon Marinated Chicken Kabobs Recipes

CHICKEN KABOBS

Steps:

• If using wooden skewers, soak them in a dish of warm water for at least 20 minutes.
• Combine the chicken marinade ingredients in a zip-top bag or dish: olive oil, soy sauce, lemon juice, brown sugar, Worcestershire sauce, garlic, Italian seasoning and black pepper. Squish to mix in the bag or whisk if using a dish.
• Add the chicken pieces to the marinade. Make sure that all of the chicken is coated with the marinade. Refrigerate for at least 30 minutes and up to 4 hours.
• Place the zucchini rounds and chopped bell peppers in a baking dish or bowl. Drizzle with the 1 ½ tablespoons of olive oil and sprinkle with salt and pepper; toss gently to coat. Add the onion to the bowl last and mix in very gently so that the onion layers stay together as best as possible.
• Put the chicken and vegetables on the skewers, dividing evenly between the 8 skewers and arranging the vegetable pieces in between the chicken pieces. Aim to put about 3 chicken pieces and 2-3 pieces of each vegetable per skewer. Discard all of the used marinade that held the chicken.
• Grill over medium heat for 12-18 minutes, turning every few minutes to cook all sides evenly. Kabobs are done when chicken is cooked through to an internal temperature of 165° F.

BAKED CHICKEN KABOBS

Steps:

• Cut chicken breast into 1 inch pieces and set aside. In a large bowl, mix together olive oil, dijon, garlic, oregano, sumac, kosher salt, and pepper. Cover and marinate for at least 30 minutes and up to 12 hours.
• Cover a baking sheet with aluminum foil for easy clean up. Preheat oven to 425 degrees F. Thread alternating pieces of chicken, peppers, and shallots onto metal skewers. Bake for 15-20 minutes until cooked through, meaning no pink in the center and registering 165 degrees F on a meat thermometer.
• If you'd like more of a grill-like char on the outside, set your oven broiler to high. Broil kabobs about 6 inches away from the heat source for 1-2 minutes until lightly charred on edges. Serve warm!

SOUR CREAM-DIJON MARINATED CHICKEN KABOBS

Steps:

• In a large glass bowl mix together the sour cream, Dijon mustard, minced garlic, horseradish, honey, salt, pepper and red pepper; mix well to combine.
• Add in the chicken to the bowl and toss to combine with remaining marinade; cover and refrigerate for 5 hours.
• Remove the chicken and discard marinade.
• Thread the chicken onto skewers alternating with bell pepper pieces and cherry tomatoes.
• Grill covered with lid over medium-high heat for about 10-12 minutes or until the chicken is done.

MARINADE FOR CHICKEN KABOBS

Steps:

• In a bowl mix together the oil with soy sauce, honey, lemon juice, garlic slices, black pepper and cayenne.
• Place the chicken cubes in the bowl and toss to coat with the marinade.
• Cover and chill for 4 hours.
• Remove the chicken from the marinade.
• Pour marinade into a saucepan then remove the garlic slices and discard; boil for 10 minutes over medium-low heat (start timing the 10 minutes after boiling starts).
• Thread the chicken onto wooden skewers that have been soaked in cold water for 30 minutes.
• Place the skewers on a grill and cook for 18-20 minutes or until the chicken is cooked through, basting with cooked marinade during the last 10-12 minutes of cooking.
• Delicious!

SWEET & SOUR CHICKEN KABOBS

Steps:

• Marinate cubed chicken in soy sauce for 15 minutes.
• Cut onion into 1 1/2 inch chunks.
• Cut pineapple spears into 6 pieces each.
• Set aside.
• Lightly oil grill rack and heat grill or preheat oven broiler.
• In small bowl, combine plum sauce, orange rind, gingerroot and red pepper flakes and mix well and set aside.
• Alternately skewer chicken, onion and pineapple onto 15 inch metal skewers.
• Discard leftover soy marinade.
• Place kabobs 4 to 6 inches over medium high heat or charcoal grill.
• Brush plum mixture over kabobs.
• Cover grill and cook 4 to 5 minutes.
• Turn and brush again.
• Cover and cook an additional 4 to 5 minutes.
• If broiling, place on broiler pan 4 to 6 inches from heat using above times.

SOUR CREAM MARINATED CHICKEN II

Steps:

• To Marinate: In a large nonporous glass dish or bowl, combine the sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, salt, pepper and garlic; mix well. Add chicken breasts and coat well with sour cream marinade. Cover dish or bowl and refrigerate to marinate for at least 8 hours, or overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Place bread crumbs in a shallow dish or bowl. Remove chicken from marinade and discard marinade. Dredge chicken in bread crumbs to coat well and place in 2 lightly greased 9x13 inch baking dishes. In a small saucepan or skillet, melt butter and spoon evenly over chicken.
• Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes, or until chicken is cooked through and fork-tender and juices run clear.

SOUR CREAM DIJON CHICKEN BREASTS

Steps:

• 1. USE 2 PARTS SOUR CREAM TO 1 PART OF DIJON MUSTARD, IT ALL DEPENDS HOW MANY CHICKEN BREASTS YOU ARE MAKING. MIX THE TWO TOGETHER AND SPREAD ON ONE SIDE OF THE BREAST, PLACE THAT SIDE INTO THE BREAD CRUMBS, AND ADD MORE TO THE TOP SIDE AND PLACE ON A COOKIE SHEET EITHER COVERED WITH TIN FOIL OR SPRAYED WITH PAM OR ANY COOKING SPRAY
• 2. COOK AT 350 UNTIL GOLDEN BROWN, ABOUT 30-40 MINUTES AND THE CHICKEN IS COOKED THROUGH