Recipe courtesy of Marvin Smith | Serves 4–6
February 2012 Issue
Marinated Chicken Kabobs
Although winter grilling
takes some extra effort, the result — smoky, barbecue flavor reminiscent of
summer cookouts — is worth it.
2 pounds chicken breasts, skinned, chopped into 1-inch squares
1 large red onion, cut into chunks
1 red pepper cut into chunks
1 14-ounce can pineapple chunks or 2 large navel oranges peeled and divided
1-1/4 cup olive oil
1 tablespoon white vinegar
1/4 cup lemon or lime juice
3 tablespoons sugar
3 to 4 cloves garlic, minced
2 tablespoons Parmesan cheese
1. Soak bamboo skewers in water for about 20 minutes.
2. Prepare chicken, onion, pepper and fruit, place in a plastic bag and set aside.
3. Whisk marinade ingredients together. Pour the marinade into the plastic bag, covering the chicken mixture. Set the bag in the refrigerator for four hours to overnight, turning every so often.
4. To ensure even grilling, the meat needs to be at room temperature, so set the bag of ingredients on the counter for about 10 minutes before grilling.
5. Thread the chicken, onion, pepper and fruit onto the skewers, shaking off the extra marinade. Discard leftover marinade.
If you’re concerned about the chicken drying out, place a drip pan with a few inches of water on the void side of the grill.
SETTING UP THE GRILL
If you are using a gas grill: Set the temperature to high or 500 degrees. Once the grill is hot, place your chicken kabobs directly over the heat, turning every 4 minutes or so to sear for a total of 16 minutes.
Adjust the grill to 250 degrees. Cover and cook for 20 minutes or until the chicken is no longer pink.
If you are using a charcoal grill: Fill a charcoal chimney with plenty of charcoal. Once it is red hot, pour the charcoal to one side of the grill. Place the grill grate and lid on the grill, heating the inside for five minutes. Lift the lid, place the kabobs directly over the heat, searing the meat for 4 minutes on each side. Once the chicken has browned, move it away from the heat to the void side, cover and finish cooking with indirect heat for 20 minutes or until the chicken is no longer pink inside.