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Coastal Chicken Kabobs
Coastal Chicken Kabobs
These quick and easy kabobs are prepared with marinated chicken and sweet red onions and grilled to perfection. Serve alongside rice with Cool Coastal Dip or atop salad with Creamy Coastal Dressing.
These quick and easy kabobs are prepared with marinated chicken and sweet red onions and grilled to perfection. Serve alongside rice with Cool Coastal Dip or atop salad with Creamy Coastal Dressing.
Chicken
½ cup Leek Extra Virgin Olive Oil
2 Tbsp Coastal Blend Seasoning
2 lbs chicken breast, cut into 1-inch pieces
Onions
1 medium red onion, cut into 1-inch pieces
2 Tbsp Leek Extra Virgin Olive Oil
½ tsp Black Pepper – Medium Ground
½ tsp kosher salt
10 wooden skewers, 9 to 10-inch length
Cool Coastal Dip
1 cup sour cream
2 Tbsp Coastal Blend Seasoning
Prepare Chicken.
In a gallon-size, resealable bag, combine olive oil and seasoning. Add chicken pieces and seal zip-top; massage/turn bag until all pieces are coated. Refrigerate one hour to overnight. Soak wooden skewers in water for one hour prior to grilling.
Prepare Onions.
In a medium bowl add onion pieces, olive oil, salt, and pepper; toss to coat evenly.
Assemble Kabobs.
Preheat grill. Alternate skewering chicken and red onion pieces until all the chicken has been used. Leave 1½ to 2 inches empty at the end of each skewer for handling. Grill 12 to 15 minutes on each side, rotating as needed. Rest 5 minutes before serving. No Grill? No Problem! Skip the skewers and preheat oven to 450°F. Arrange chicken and onion pieces on a foil- or parchment-lined baking sheet. Roast for 7 minutes. Broil for an additional 5 to 7 minutes, turning halfway through.
Make Cool Coastal Dip.
Combine sour cream and seasoning. Refrigerate one hour before serving. Refrigerate leftovers for up to one week.
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