Chicken Breast Kabobs
Chicken Breast is my least favorite cut of meat because of how dry it may be, however i make these grilled breast kabobs quite often because they’re NOT dry. The seasonings are perfect and go so well together, you can make these a day before or just hours before grilling and serving. The secret to making moist breast kabobs is not grilling them when the meat is cold. The meat needs to be at room temperature or at least close to room temperature before grilling. This helps the meat cook faster and evenly. If you grill the meat cold, it will cook longer and by the time the meat is fully cooked, all those good juices will drip out of the meat and it’ll be stiff. Chicken Breasts overall cook fast so once you put them on the grill, stay near by and be sure to not overcook it.
If you are making these kabobs to be grilled the same day, marinate the meat, cover with plastic wrap and leave it out on the counter for at least 3-4 hours, or refrigerate overnight and grill the following day, just be sure to take it out of the fridge for a couple hours before grilling.
Ingredients:
4 Chicken Breasts (cut in large cubes)
1 Medium onion (chopped in big pieces)
2 garlic cloves (pressed)
1-1.5tsp Johnny’s Seasoning salt
3/4 Cup of Mayonnaise
Instructions:
1. Wash and dry the chicken breasts with a paper towel and cut into large cubes (about 1.5 inch)
2. Chop the onion, add to the meat together with 2 cloves of pressed garlic, 1-1.5tsp of Johnny’s Seasoning salt and 3/4 cup of mayonnaise.
3. Mix everything very well starting with firmly squishing the onions to release it’s juices and making sure the seasoning salt and garlic are well mixed in.
4. Cover with plastic wrap and refrigerate or leave out on the counter for at least 3-4 hours prior to grilling if you are grilling it the same day.
5. Soak wooden skewers in water for at least 10-15 min and then skewer on the meat.
6. Grill! Grilling time will vary depending on what kind of grill you have. (keep in mind, the meat will continue cooking while it is hot and is so easy to overcook)
7. You may leave them just like that or even rub some BBQ sauce on top for an extra boost, OR finish off by taking the meat off the skewers, slice fresh sweet onion and toss together in the bowl. They are best when served right away.
Chicken Breast Kabobs
Chicken Breast is my least favorite cut of meat because of how dry it may be, however i make these grilled breast kabobs quite often because they're NOT dry. The seasonings are perfect and go so well together, you can make these a day before or just hours before grilling and serving. The secret to making moist breast kabobs is not grilling them when the meat is cold. The meat needs to be at room temperature or at least close to room temperature before grilling. This helps the meat cook faster and evenly. If you grill the meat cold, it will cook longer and by the time the meat is fully cooked, all those good juices will drip out of the meat and it'll be stiff. Chicken Breasts overall cook fast so once you put them on the grill, stay near by and be sure to not overcook it.
If you are making these kabobs to be grilled the same day, marinate the meat, cover with plastic wrap and leave it out on the counter for at least 3-4 hours, or refrigerate overnight and grill the following day, just be sure to take it out of the fridge for a couple hours before grilling.
Ingredients
- 4 Pc. Chicken Breast
- 1 Medium Onion
- 2 Cloves Garlic (Pressed)
- 3/4 Cup Mayonnaise
- 1-1.5 tsp Johnny's Seasoning Salt
Instructions
-
1. Wash and dry the chicken breasts with a paper towel and cut into large cubes (about 1.5 inch)
2. Chop the onion, add to the meat together with 2 cloves of pressed garlic, 1-1.5tsp of Johnny's Seasoning salt and 3/4 cup of mayonnaise.
3. Mix everything very well starting with firmly squishing the onions to release it's juices and making sure the seasoning salt and garlic are well mixed in.
4. Cover with plastic wrap and refrigerate or leave out on the counter for at least 3-4 hours prior to grilling if you are grilling it the same day.
5. Soak wooden skewers in water for at least 10-15 min and then skewer on the meat.
6. Grill! Grilling time will vary depending on what kind of grill you have. (keep in mind, the meat will continue cooking while it is hot and is so easy to overcook)
7. You may leave them just like that or even rub some BBQ sauce on top for an extra boost, OR finish off by taking the meat off the skewers, slice fresh sweet onion and toss together in the bowl. They are best when served right away.
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