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Member’s Mark™ Six Pepper Chicken Kabobs

Chicken kabobs are so simple, but we have to admit – it’s really fun eating chicken off a stick! This version is grilled and features Member’s Mark™ Six Pepper, which adds a mix of black and white pepper, red and green bell peppers, chili pepper, and more

This recipe requires you to brine the chicken in saltwater before grilling – keep reading to find out how!

Saltwater Brining Instructions

Ingredients:

  • Water: Enough to fully cover the chicken (about 4 cups per pound of chicken).

  • Salt: ¼ cup of kosher salt or 3 tablespoons of table salt per 4 cups of water.

Steps:

1. Dissolve the salt:
Warm the water slightly and stir in the salt until completely dissolved. If using sugar and other spices, add them now too.

2. Cool the brine:
Let the brine come to room temperature, or add ice to speed up the cooling process. (Hot brine will start cooking the chicken!)

3. Submerge the chicken:
Place the chicken in a large container or resealable bag, and pour in the brine so the chicken is fully submerged.

4. Refrigerate:
Cover and refrigerate for the recommended time:

  • Whole chicken: 4-12 hours

  • Chicken pieces: 1-2 hours

  • Boneless breasts: 30 minutes to 1 hour

5. Remove and rinse:
Take the chicken out of the brine and rinse well under cold water to remove excess salt. Pat dry with paper towels.

More Than Just Chicken – Other Options to Add to Your Kabobs!

Vegetables

These add color, texture, and flavor:

  • Bell peppers (red, yellow, green, orange)

  • Onions (red, sweet, or yellow)

  • Zucchini

  • Cherry or grape tomatoes

  • Mushrooms (button or cremini)

  • Eggplant (small cubes or thick slices)

  • Asparagus (cut into 2-3 inch pieces)

  • Corn (small rounds of corn on the cob!)

Fruits

Sweet and juicy fruits can add a nice contrast:

  • Pineapple (classic!)

  • Mango

  • Peaches or nectarines

chicken kabob

Member's Mark™ Six Pepper Chicken Kabobs

Chicken kabobs are so simple, but we have to admit - it's really fun eating chicken off a stick! This version is grilled and features Member's Mark™ Six Pepper Seasoning, which adds a delightful mix of black and white pepper, red and green bell peppers, chili pepper, and more
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients
  

  • 4 Boneless, skinless chicken breasts pounded to even thickness and brined in saltwater (see recipe description above for instructions)
  • 1 tbsp Melted butter or olive oil
  • tsp Mighty Salt™
  • 1½-2 tsp Member's Mark™ Six Pepper Seasoning

Instructions
 

  • Preheat the grill to medium-high heat.  If using wooden skewers, soak them in water for 15 minutes before using.
  • Cut the chicken breasts into 1-inch pieces.  Add them to a large mixing bowl and drizzle evenly with the butter or olive oil.  Toss to combine.
  • In a separate small bowl, whisk together the Mighty Salt™ and Member's Mark™ Six Pepper Seasoning until combined.  Sprinkle the seasoning mixture evenly over the chicken.  Toss for 1 minute, or until the chicken is evenly coated with the seasoning.  Thread the chicken evenly onto the skewers.
  • Once the grill is hot, place the chicken kabobs evenly on the grill.  Cook for 10-14 minutes, turning once halfway through, until the chicken is golden brown and cooked through.
  • Place kabobs on a plate, and loosely tent with aluminum foil.  Let rest for at least 5-10 minutes before serving.
Course: Main Course
Keyword: chicken, grilled, grilling, kabobs, six pepper

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