Bang Bang Chicken Kabobs

Oh my gosh. Another must-make chicken skewer recipe. Almost everyone has had Bonefish's Bang Bang Shrimp. These are so delicious and the sauce is super yummy. We always use red onions on our skewers, but obviously you can use whatever veggies you want.

3-4 boneless skinless chicken breasts cut into 1 inch chunks
1 red onion, quartered
Olive oil, salt, black pepper

1/2 c light mayo
1/2 c Thai Sweet Chili Sauce
5-6+ drops of Sriracha Hot Sauce – Use this to taste- if you like things spicy, add more. If you don’t – add a few drops, then taste (I used like a tbsp... we like things spicy!)

Soak your bamboo wood skewers in water for about 20 minutes so that they don’t burn on the grill. Season the chicken and veggies with salt and pepper to taste, then drizzle with about 1 tablespoon olive oil. Skewer the chicken, then skewer the onion or whatever veggies you are using.

In a small bowl combine mayo with Thai Sweet Chili Sauce and Sriracha Hot Sauce. Whisk it together until smooth.

Heat your grill to medium high heat then add the chicken skewers. Rotate the meat and veggies every couple of minutes so that everything cooks evenly. After chicken has cooked a few minutes on each side, use a brush to spread the sauce over the chicken. Rotate the chicken and brush the other side with the sauce. Continue to baste as you turn the skewers. Remove from grill and allow to rest for a few minutes before serving. YUM!

Original recipe found here.

Our dinner tonight: Bang Bang Chicken Kabobs, Mushroom Casserole, and baked Parmesan Eggplant.

Cilantro Sweet Chili Chicken Skewers

A few days late but this recipe for chicken skewers is more than amazing. I don't even really know how to put it into words. We both agreed this was the best meal ever had from the grill. The chicken was juicy, and the sweet chili sauce created such a delicious glaze. We decided the next time we made this we'd double the recipe because we wanted leftovers. Omg. Just make it. So yum.

1-2 lbs boneless skinless chicken breasts
1 red onion, quartered
1/2 c extra virgin olive oil
1/4 c sweet chili sauce (plus extra for basting)
4 tsp minced garlic
3/4 bunch fresh cilantro (save a little for garnishing)
1 tsp salt/pepper, each

Soak skewers in water for at least 20 minutes to prevent burning. Cut chicken into 1" cubes and place into bowl. Add olive oil, 1/4 c sweet chili sauce, garlic, and cilantro in a food processor and pulverize. Pour the marinade into the bowl with the chicken, add a teaspoon of salt and pepper and marinate overnite if possible. We marinated about 8 hours.

Preheat the grill to medium heat and coat with oil. Remove chicken from the refrigerator and put 5-6 pieces of chicken on each skewer, with red onion between.  Cook for 4-5 minutes on each side. Brush chili sauce on chicken just before done cooking to create a nice glaze. Will brushed it on several times while they were cooking actually. YUM!!!!

Original recipe found here.

This was our whole meal! Roasted Parmesan Green Beans, some baked seasoned eggplant with Parmesan, and baked jalapenos with some Laughing Cow cheese in them. Love those by the way... we have had them several times since my mom gave me about 25 jalapenos. :)

Another time - sauteed broccoli and sweet potato fries. Mmm!

Caprese Grilled Chicken

So simple, yet so delicious! I can't believe I never thought of this! A must-make for summer without a doubt. I drizzled a little balsamic vinegar over the top, but I took the picture before. So tasty.

3 boneless, skinless chicken breasts
tomato slices
fresh mozzarella slices
fresh basil leaves
olive oil (or spray)
salt/pepper/garlic powder
balsamic vinegar

Paint (or spray) chicken with olive oil. Season with salt, pepper, and garlic powder. Grill your chicken breasts - I don't know how, Will did that... so I can't give you directions.. When they are cooked, put on mozzarella, basil, and tomato, close grill lid and cook 1 more min. Drizzle a little balsamic vinegar over the top, then get ready for cheesy goodness!

Original recipe found here.

Greek Chicken Skewers with Avocado Tzatziki

I saw this on Pinterest and knew I had to try it! Yum. These are delicious and easy. We also put some Laughing Cow cheese in some jalapenos and grilled those too. Mmm.

For the Chicken:
1 lb boneless, skinless chicken breast, cubed
1 tbsp Greek seasoning mix
1/2 tsp garlic powder
1/2 tsp dried rosemary
1 red onion, quartered
olive oil spray

For the Tzatziki:
1 avocado, pitted
1/2 c plain nonfat greek yogurt
1/2 tsp salt
1/4 tsp pepper
8 drops tabasco sauce
1 tbsp lemon juice
1/2 tsp garlic powder
1 tbsp greek seasoning mix

In a blender (or food processor), add avocado, greek yogurt and lemon juice for tzatziki sauce. Process until smooth. Add remaining sauce ingredients and combine. Pour into a bowl and refrigerate (covered) until ready to eat.

Place chicken cubes in a large ziploc bag. Add seasonings and shake until evenly coated. Put chicken onto skewer along with red onions. Spray skewers with olive oil spray and cook on grill about 4 minutes per side, remove when completely cooked. Serve hot chicken skewers with avocado tzatziki sauce. Enjoy!

Original recipe found here.

Oh, and I have to mentioned Will made these amazing fried green tomatoes. SO GOOD!

Hawaiian Chicken Kabobs (Marinade)

This is really the recipe for just the marinade for the chicken! I found this on Pinterest of course, but it was originally for grilled chicken breasts. I wanted to make kabobs for Father's Day, but this marinade has received such amazing reviews. So we just cut out chicken into smaller chunks, and marinated overnight. Definitely the best chicken marinade I've had.

So we did our kabobs with chicken, red onions, green bell peppers, and pineapple. This is a big recipe for a lot of chicken, so you might want to half it if you're not making dinner for a bunch of people. Make your chicken however you want it, but use this marinade for sure!

3 lbs chicken breasts
2 c lite soy sauce
2 c water
1 1/2 c brown sugar
1 bunch green onions
1/4 c sweet onion, finely chopped
1/2 tsp garlic, minced
1 tsp sesame oil
1 can lite coconut milk

Mix everything together and pour over chicken. Marinating overnight is recommended if you can. Grill your chicken and serve however you like!

Original recipe found here.

Jerk Grilled Chicken

Those of you that know me well, know that I don't like huge chunks of meat... unless it's a filet mignon. No matter how good chicken breasts are, I never eat the whole thing and I just don't like it. I also pick all the meat out of Lean Cusine-type dishes. Anyway, that being said, I ate ALL of this chicken. It was amazing! I usually wouldn't post a marinade/grilled chicken recipe, but I feel it's my duty to share this with everyone. ENJOY.

3-4 boneless, skinless chicken breasts
1 c wood chips (for smoking on the grill) - optional

For the marinade:
1 bunch green onions, chopped
1 small white onion, chopped
2-3 habanero peppers, quartered with seeds removed
1/2 c lime juice
1 tbsp olive oil
1  tbsp brown sugar
1 tbsp whole allspice berries
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp salt
1/2 tsp fresh thyme leaves

For the marinade, place all the ingredients in a blender and mix well. Place chicken in a glass dish and rub both sides of chicken with marinade (the marinade will be thick). Transfer the rest of the marinade into a small glass dish, cover, and refrigerate. You can marinate the chicken 2-24 hours. We marinated ours for almost 24 hours.

Grill: Soak wood chips in a small bowl of water for 10-15 min. Fold a 12x20" piece of foil in half to create a double-sided 12x10" thick piece. Transfer wood chips to center of the foil, allowing as much water as possible to drip off. Create a packet with the foil by folding in the ends. Make some holes in the top of the foil.

Put the foil packet until the grill rack and on top of the burners. Close the grill and heat it to medium-high until the packet smells smokey and you start to see smoke come out from under the grill. Grill the chicken, turning and basting occasionally (with the rest of the marinade), until cooked through - about 20-30 min.

You don't have to use the wood chips, it's just an option and it added flavor. If you don't have a grill, there is a broiler variation on the original link to this recipe (below).

Original recipe found here.