Grilled Chicken Kabobs!
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- Опубліковано 13 лип 2021
- Easy to make Juicy Chicken Kabobs. *** It is extremely important to apply the Adobo with a measuring spoon and not heaping but the exact amount other wise the marinade can be too salty. There is a difference between a measured teaspoon and a regular house hold teaspoon. If you only have a regular house hold teaspoon make that its not not a heaping teaspoon.
I just came across this and will be making these tonight. I hope they taste as good as they look!
Thanks for commenting, This made my day. I really appreciate it. Let me know how it turns out. You wil not be disappointed. I just hope you have enough time to marinade.
I can’t wait to try these. Thank you for making this sound so easy.
Thanks again Wendy! A secret I do for the chicken kabobs is once the reach 165 degrees f. , I take each skewer and wrap it in aluminum foil, and let it sweat for about 5 to 10 min, the chicken will sweat delicious juices, then I take the chicken off the skewer, cut them open and now pour the juice all over to add even more flavor on the inside of the chicken. .
@@grillingwithpitarqui2457 Love this and would love to see a Vlog on exactly this and how you “ sweat” them. This could be a total game changer in grilling please think about doing this.
NICE RECIPE IM LEARNING FROM YOU MY BROTHER CHEF CHOOCHOO MIAMI
P.s I am a new subscriber to and I’m so excited to see your other videos thank you
Thank you for subscribing Wendy! I will not let you down. Most of my videos are about how to grill great tasting food, using very little ingredients with step by step instructions made easy for everyone. Cheer and keep on grilling !
Man, these skewers are looking good. Thanks for sharing this video.
You are very welcome Drunken BBQ. Thanks for the positive feedback, it is greatly appreciated! Hope all is good with you and your family. Keep on grilling and BBqing!
Great video, detailed and informative! Trying it out this weekend. Thank you!!
Awesome!!! Please make sure that the measurements of the adobo is exact. It should be two teaspoons but not heaping. It’s important because there is already plenty of salt on the kens dressing. Also, Please try to buy your chicken breasts as big as possible and marinade for at least 6 hours. Let
Me know how they come out. Thanks for commenting, cheers and keep on grilling!
Hell yeah thanks G 🙏🏼
New subscriber here! Going to give these a try along with your shrimp also! Thank you sir!
Thanks C Richards, I really appreciate it. I promise that if you carefully follow these recipes, you will not be disappointed. Thanks again and let me know how they turn out.
Excellent presentation!
Thank you so much for commenting! If you like bacon, you can wrap each chicken piece in bacon and this is a definite game changer. I will probably be making a video on this because I am getting a lot of compliments. Thanks again, Cheers and keep on grilling!
Thanks for Tips 👍
You are very welcome. Thank you for commenting, cheers and keep on grilling!!!!!
Awesome vid. Just in time for this Cali heat wave lol
Thank you Lo-fi Vibes, its hot as hell in NJ I can only imagine how hot it is in Cali right now. Hope its not too hot to grill. Let me know if you try this recipe. You will not be disapointed. Cheers!
Great video! Other videos don’t tell you how long to grill the kabobs or how to rotate them. Thanks!
Hi, thank you so much for commenting. I do have how much time to have on the chicken kabobs on the grill but please remember that there are many factors that can affect the amount of time on the grill. For example: my grill has stainless steel grates and they get much hotter than if the grates are cast iron or another metal material. In reality, even though I indicated on the video for the 450 on the hood, you may get a temperature way different closer to the grates. The best thing that I recommend is to keep flipping them until you reach 170. On the video I say 165 but with so many times that I have done these, I feel that at 170, there is no way you can get a piece that seems it could have cooked a tiny bit more. Also, just to let you know, I got the idea from a Rodizio Restaurant i went to a few years ago, wrap each chicken Kabob in bacon and an absolute home run. Thanks again, cheers and keep on grilling!!!!
We are doing this right now,,,Let you know in a about 10 how they turn out...
Does any one know.what the flavors consist of besides Garlic??
Hi,
for the Ken's Italian dressing and marinade these are the ingredients: CANOLA OIL, DISTILLED VINEGAR, CIDER VINEGAR, SALT, CONTAINS LESS THAN 2% OF: GARLIC,* MONOSODIUM GLUTAMATE, ONION,* POLYSORBATE 60, DISODIUM INOSINATE AND DISODIUM GUANYLATE, XANTHAN GUM, CALCIUM DISODIUM EDTA TO PROTECT FLAVOR, BETA CAROTENE. '
for the adobo Goya these are the flavors in it garlic, oregano, black pepper and Latin spices.
Italian dressing is very famous for marinating chicken.
To answer your question I would say that the chicken will taste like a garlicky italian dressing with a hint of latin spices. and not too over powering on the flavor. If you have a lot of chicken breast, I would recommend doing the marinade twice so the marinade covers most of the chicken chunks, otherwise it would have less flavor.
I hope this helps you, please let me know if you have any other questions. Cheers and keep on grilling!