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Marinated Grilled Chicken Kebabs Three Ways

598 Marinated Grilled Chicken Kebabs Three Ways
Skewer up some goodness with Mario's amazing chicken kebabs!
skill level
Easy
time
Over 120min
servings
4
cost
$
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Skewer up some goodness with Mario's amazing chicken kebabs!
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ingredients
  • 1 pound Boneless Skinless Chicken (mixed breasts and thighs; cut in 1-inch squares)
  •     
  • Asian Marinade
  • 1 tablespoon Fish Sauce
  • 1/3 cup Soy Sauce
  • 2 tablespoons Ginger (peeled and finely grated)
  • 1/2 cup Vegetable Oil
  •     
  • Mexican Marinade
  • 1 tablespoon Chili Powder
  • 1/4 cup Lime Juice
  • 1/2 cup Cilantro Leaves (finely chopped)
  • 1/2 cup Olive Oil
  •     
  • Americana Marinade
  • 1/2 cup Olive Oil
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Pepper
  • 1/3 cup Parsley Leaves (finely chopped)
  • 1/3 cup Oregano Leaves (finely chopped)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 pound Boneless Skinless Chicken (mixed breasts and thighs; cut in 1-inch squares)

    Asian Marinade
    1 tablespoon Fish Sauce
    1/3 cup Soy Sauce
    2 tablespoons Ginger (peeled and finely grated)
    1/2 cup Vegetable Oil

    Mexican Marinade
    1 tablespoon Chili Powder
    1/4 cup Lime Juice
    1/2 cup Cilantro Leaves (finely chopped)
    1/2 cup Olive Oil

    Americana Marinade
    1/2 cup Olive Oil
    1 teaspoon Kosher Salt
    1/2 teaspoon Freshly Ground Pepper
    1/3 cup Parsley Leaves (finely chopped)
    1/3 cup Oregano Leaves (finely chopped)
    To prepare, skewer all of the Chicken. Arrange in a water tight vessel with a lid. Whisk together the chosen marinade's ingredients and pour over the Chicken. Refrigerate 24 hours before cooking.
  • 2
    Preheat a clean, oiled grill over medium high heat. Remove the Chicken from the fridge or cooler 15 minutes before cooking. Remove the skewers from the marinade, shaking off excess, and place the skewers on the grill. Cook for 3-4 minutes per side, until Chicken has cooked through. Remove to platter and allow to rest for 10 minutes before serving.
 
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