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Ingredients
-
2 lb. boneless, skinless chicken breast
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zucchini
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pineapple chunks
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red bell peppers
1 Food Prep
First, soak bamboo skewers in water for at least 1 hour prior to grilling.
- Next, using white chicken breast or dark meat from the thigh, cut your chicken into chunks. Larger chunks of about 1” to 1½” are ideal. If the chunks are too small, the chicken will dry out on the grill. Then, add the chicken chunks to a dish and pour on your favorite marinade.
- Now, cut your vegetables into 1” to 1 ½” chunks to match the size of your chicken.
- If you want to marinate your vegetables, use a separate container. Don’t marinate them in the same dish as the chicken.
- Finally, it’s time to thread your chicken chunks and vegetables on the bamboo skewers.
2 Grill Prep
- Fuel: We recommend Kingsford® Original Charcoal Briquets
- Method: Two-Zone Method
- Temp: 400°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- Place a few of your chicken kabobs directly over the coals.
- Let the chicken and vegetables sear and get some color.
- Rotate the skewers to brown all of the sides. You’ll find this requires some attention and time, so don’t try to cook too many at once — work in batches.
When the chicken and vegetables have browned on all sides, move to the cooler side to finish cooking through. It will take about 8 minutes total if you’re using white meat, about 9 minutes if using dark meat.
Chicken is done when it reaches an internal temperature of 165°F.
- Serve your chicken kabobs hot off the grill, no need to rest before serving.
For safe meat preparation, reference the USDA website.
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