BBQ CHICKEN SKEWERS RECIPES

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HONEY BBQ CHICKEN RECIPE: HOW TO MAKE IT - TASTE OF HOME



Honey BBQ Chicken Recipe: How to Make It - Taste of Home image

I grill everything—veggies, oxtail, tofu. This chicken is our favorite. I keep a ready supply of sauce and rub, so prep couldn't be easier. —Jerry Rosiek, Eugene, Oregon

Provided by Taste of Home

Categories     Dinner

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 6 servings.

Number Of Ingredients 14

6 chicken leg quarters
RUB:
1/4 cup packed brown sugar
1 tablespoon kosher salt
1/2 teaspoon garlic powder
1/8 teaspoon ground cinnamon
SAUCE:
2 tablespoons butter
2/3 cup ketchup
1/2 cup honey
3 tablespoons balsamic vinegar
2 tablespoons yellow mustard
2 teaspoons reduced-sodium soy sauce
Dash cayenne pepper, optional

Steps:

  • Pat chicken dry. Combine rub ingredients. Rub over chicken pieces; refrigerate, covered, in a shallow dish 2 hours., Meanwhile, in a small saucepan over medium heat, combine sauce ingredients, adding cayenne if desired. Bring to a boil, stirring constantly; reduce heat and simmer, uncovered, to allow flavors to blend, 8-10 minutes., On an oiled grill rack, grill chicken, covered, over indirect medium heat, turning frequently, until a thermometer reads 165°, 35-45 minutes., Reduce heat to medium-low. Brush chicken with sauce, reserving 1/2 cup. Cook, covered, until chicken pieces register 170°-175°, 4-6 minutes. Serve with reserved sauce.

Nutrition Facts : Calories 466 calories, FatContent 20g fat (7g saturated fat), CholesterolContent 114mg cholesterol, SodiumContent 1542mg sodium, CarbohydrateContent 42g carbohydrate (41g sugars, FiberContent 0 fiber), ProteinContent 30g protein.

LEMON CHICKEN SKEWERS RECIPE: HOW TO MAKE IT



Lemon Chicken Skewers Recipe: How to Make It image

This easy-to-assemble recipe, with tender chunks of chicken and garden-fresh veggies, is always a hit at parties. —Margaret Allen, Abingdon, Virginia

Provided by Taste of Home

Categories     Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 13

1/4 cup olive oil
3 tablespoons lemon juice
1 tablespoon white wine vinegar
2 garlic cloves, minced
2 teaspoons grated lemon zest
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-in. pieces
3 medium zucchini, halved lengthwise and cut into 1-1/2-inch slices
3 medium onions, cut into wedges
12 cherry tomatoes

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.

Nutrition Facts : Calories 219 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 66mg cholesterol, SodiumContent 278mg sodium, CarbohydrateContent 12g carbohydrate, FiberContent 3g fiber), ProteinContent 29g protein. Diabetic Exchanges 3 lean meat

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HONEY BBQ CHICKEN RECIPE: HOW TO MAKE IT - TASTE OF HOME
I grill everything—veggies, oxtail, tofu. This chicken is our favorite. I keep a ready supply of sauce and rub, so prep couldn't be easier. —Jerry Rosiek, Eugene, Oregon
From tasteofhome.com
Reviews 5
Total Time 55 minutes
Category Dinner
Calories 466 calories per serving
  • Pat chicken dry. Combine rub ingredients. Rub over chicken pieces; refrigerate, covered, in a shallow dish 2 hours., Meanwhile, in a small saucepan over medium heat, combine sauce ingredients, adding cayenne if desired. Bring to a boil, stirring constantly; reduce heat and simmer, uncovered, to allow flavors to blend, 8-10 minutes., On an oiled grill rack, grill chicken, covered, over indirect medium heat, turning frequently, until a thermometer reads 165°, 35-45 minutes., Reduce heat to medium-low. Brush chicken with sauce, reserving 1/2 cup. Cook, covered, until chicken pieces register 170°-175°, 4-6 minutes. Serve with reserved sauce.
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