Making Kabobs Inside
We have totally made these in the middle of winter when we are craving the feelings of summer. You can make these exactly as written, but make them on an indoor grill pan. Keep in mind that because they won’t be covered as they cook, they may take a few more minutes. Be sure to rely on your instant read thermometer. The simple chicken kabob marinade is what makes this recipe so special. It tenderizes the chicken perfectly. This is a grilling recipe your family will come back to over and over.
Olive Oil: This is the base of the marinade. It brings great flavor and also helps the chicken to keep from sticking during the grilling. Lemon Juice: This is the acid in the marinade. It helps break down just the outer most layer of the meat to help the meat absorb the great flavors of the marinade. I encourage you to use fresh lemon juice. Brown Sugar: This helps in the break down of the meat, but primarily balances the acid while adding another great layer of flavor. Soy Sauce: This is one of my favorite ingredients in a marinade. It brings the salt which helps impart the rest of the flavors of the marinade, but it also brings a unique flavor the elevates the whole recipe. Balsamic Vinegar, Garlic, and Black Pepper: These all round out the flavor profile of the marinade.
Chicken should marinate for 30 minutes to 24 hours. This is a great recipe to start the night before and finish up when you get home from work. Do not marinate chicken for more than 24 hours. It will make the chicken gummy and unappetizing. The purpose of the marinade is only to break down the outer edge of the meat. The marinade is not meant to completely break down the meat.
Yellow Squash Mushrooms Cherry Tomatoes
Keep in mind that you should be careful to avoid the metal skewer when checking the temperature of the chicken for doneness. It will make it seem like the chicken is done well before it is. After removing the kabobs allow them to cool for a few minutes or the metal skewers will too hot to touch. For best results use an instant read thermometer rather than the clock to determine when your chicken is done. Chicken needs to be cooked to an internal temperature of 165 degrees Fahrenheit. Insert the instant read thermometer far enough into the chicken piece to get an accurate reading, but not so far that you hit the metal skewer, which will give you an inaccurate reading.
Serving Size
Serving size is always a hard question because different people eat such different amounts. If I were giving a recommendation, I would suggest that you plan on two kabobs per adults and older teens, and one chicken kabob per child. This is especially true if you have other items on the menu. See some suggestions below.
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to four days. Warm leftovers in the oven in a covered container. Consider eating the leftovers cold, as heating them up again can dry them out. These would be delicious on a salad with a little balsamic dressing. As with all leftovers, use your best discretion.
Creamy Cucumber Salad: This salad whips up really quickly and is a great compliment to this fantastic grilled dinner. Broccoli Cauliflower Salad: One of my very favorite recipes for summer cookouts, you will fall in love with this simple salad. Tomato Cucumber Salad: All of my kids love this side dish, even the picky ones! Grilled Corn: This suggestion feels like a no brainer, but we just love grilled corn in the summer.
If you make these grilled chicken kabobs or any of my other recipes, leave me a comment and let me know what you think!
