These Maple Chicken Kabobs are the perfect way to kick off summer-time grilling!
What says summer better than kabobs? Meat and veggies that are skewered and grilled, not really something we do often in the winter time.
I wanted to think of a way to use the Noble 01 Maple Syrup I got at Tuthilltown, something other than a dessert. These Maple Chicken Kabobs seemed like a perfect solution.
The chicken is marinated in the maple-teriyaki sauce, then skewered with vegetables and grilled. I’ll tell you, if you ever have a hard time getting your kids to eat their vegetables, put them on a stick. For some reason kids think everything on a stick tastes better. Well, my kids seem to think so anyway. I’m trying to think of what else I can put on a stick and try and get them to eat…
After you get your kabobs ready to go, you’re going to grill them for a few minutes on each side, turning them carefully, until the vegetables are softened and the chicken is cooked through.
While the kabobs are grilling, you’ll need to start reducing the other half of your marinade to make the glaze and get it ready for basting.
When the glaze is the right consistency, brush it on the kabobs the last minute or two of grilling.
Serve these kabobs with extra glaze for dipping on the side. You could keep the meal low-carb as is, or add some potatoes or rice to round it out. We like to strip our kabobs and put the chicken and vegetables over rice with some of the extra sauce drizzled on top almost like a stir-fry.
However you eat them I hope you enjoy them as much as we do!Print
- 4 boneless, skinless chicken breast cut into 2” pieces
- 2 green bell peppers, cut into 2” pieces
- 2 yellow bell peppers, cut into 2” pieces
- 2 orange bell peppers, cut into 2” pieces
- 2 red onions, cut into wedges, you should get about 8 wedges per onion
- 1 10 oz. package button mushrooms, cleaned and stemmed
- 16 cherry tomatoes, washed
For the Glaze
- 2 t. olive oil
- 1 T. grated ginger
- 2 cloves of garlic, minced
- 1 c. teriyaki sauce
- 3 T. pure maple syrup such as the Noble 01 Maple Syrup
- 1/2 c. chicken broth
- 1/2 c. orange juice
- 1 t. sriracha sauce
- 1 T. (or more) of Wondra® flour
- Wooden or metal skewers, if using wooden skewers you need to soak them for a half an hour before you use them
- Mix together all of the ingredients for the glaze, divide in half, putting half in a ziploc bag and half in a saucepan.
- Add the cubed chicken to the storage bag and marinate for 1-2 hours.
- After the chicken has marinated, drain excess marinade and discard. Dry off the chicken as much as possible with paper towels.
- Begin reducing the glaze in the saucepan over medium heat.
- Once it comes to a boil, add in about a tablespoon of Wondra® flour, whisking as you add it. Bring back to a boil and check the consistency, if you want the glaze thicker just add more Wondra® until you get it to be the thickness you like it. Keep the glaze on a low simmer until you’re ready to baste the kabobs.
- Start putting the chicken and vegetables on the skewers in an alternating pattern. You could also do skewers of all vegetables and all chicken if you want, whichever way you like.
- Place the kabobs on a grill over medium-high heat, cooking for 3 minutes, then turning to cook 3 minutes more on the other side.
- Baste the kabobs with the glaze and cook an additional 1-2 minutes per side.
- These kabobs can be made with steak of fish too! Or keep them all vegetables for a vegetarian meal.
- Serving Size: 8