Tag: chicken

HONEY CHICKEN KABOBS – Butter with a Side of Bread by Gordon Ramsay

Honey Chicken Kabobs are perfect for summer grilling! Sweet & tangy grilled chicken marinade recipe yields tender, juicy & flavorful chicken. Don’t forget the veggie kabobs!

If you’re looking for an easy dish that requires little effort and keeps you from heating up the house this summer, then look no further than these tasty chicken kabobs. With a delicious chicken kabob marinade and fresh vegetables, they’re sure to be a hit!

What are honey chicken kabobs?

They can be described as tender chicken flavored with a delicious marinade while cooked on a stick over an open flame. With a marinade made of honey, soy sauce, lime juice, oil and seasonings you have a sweet, salty, and tangy glaze that pairs great with chicken and really helps to give a burst of flavor.

Honey chicken kabobs ingredients

-Vegetable oil: Using this fat in the marinade will help the chicken to maintain it’s moisture and to transfer the other flavors so that everything can blend together seamlessly.

-Honey: Adding sweetness and caramelization to the cooked chicken in a natural way.

-Soy sauce: Soy sauce helps to add a salty flavor and depth while also helping to break down some of the chicken to tenderize it.

-Black pepper: A little black pepper can add a little bold flavor and subtle heat.

-Lime juice: Use fresh squeezed or bottled. Lime juice helps to tenderize the chicken and gives a burst of freshness

-Garlic & Onion powder: Savory dishes are just better with garlic and onion flavors! Dried seasonings are better distributed in the marinade while not being as overpowering as fresh minced would be.

-Chicken: We’re going to need boneless, skinless chicken breasts that have been cut into bite sized pieces for skewers.

-Fresh vegetables: Zucchini, mushrooms, bell pepper and red onion would all work amazingly well for veggie kabobs!

How to make honey chicken kabobs

Here’s what you need to do:

Prepare the Chicken and Marinade

Defrost your chicken breasts if needed, and then pound them thin and slice into 1.5” chunks.

Transfer the cut chicken pieces to a large Ziploc bag.

In a bowl, whisk the marinade ingredients together and then pour all but ¼ cup into the bag with the chicken.

Close the bag, and then massage it gently so that the chicken is well coated with the marinade. Let the chicken marinate for 3-5 hours in the fridge.

Assemble the Kabobs

Set aside the reserved marinade for the vegetables. Cut your zucchini, mushrooms, bell pepper and/or red onion and place them in the fridge until you’re ready to assemble.

Assemble the honey chicken kabobs by threading the chicken onto the skewers and trying to not pack them tightly. This helps the chicken to cook evenly.

Arrange the vegetable kabobs as well.

Grill the Chicken & Veggie Kabobs

Cook the kabobs on a hot grill for about 5-7 minutes per side, until the chicken registers 160F degrees. Grill until juice from chicken runs clear. When it reaches 165º F, it’s done. To know when your chicken reaches the right temperature, your best tool is going to be a meat thermometer. My all-time favorite meat thermometer is the Thermapen. It’s super fast and incredibly durable. Another great meat thermometer is the ThermoPop which is a more basic version that works just as well!

Brush both the chicken and the vegetable kabobs with the reserved marinade after you’ve finished turning them once.

Let the chicken kabobs sit for about 5 minutes after removing them from the grill and then serve alongside the grilled vegetables.

Honey Chicken Kabobs

Honey Chicken Kabobs are perfect for summer grilling! Sweet & tangy grilled chicken marinade recipe yields tender, juicy & flavorful chicken. Don’t forget the veggie kabobs!

Print Pin Rate

Course: chicken, dinner, Main Dish

Cuisine: American

Keyword: Honey Chicken Kabobs

Prep Time: 15 minutes

Cook Time: 15 minutes

Marinade Time: 3 hours

Total Time: 3 hours 30 minutes

Servings: 6

Calories: 233kcal

Ingredients

1/4 cup olive oil
1/3 cup honey
1/3 cup soy sauce
1/4 tsp black pepper
2 tbsp lime juice
1/2 tsp garlic powder
1/2 tsp onion powder
4 skinless boneless chicken breasts, cut into 1.5-2″ pieces

Instructions

Defrost chicken if needed. Cut into 1.5″ chunks. Transfer meat to a ziplock bag.
Whisk marinade ingredients together and pour all but about 1/4 cup in the bag with the chicken pieces.
Close the bag and massage it gently so that the chicken is well coated with marinade. Let the chicken marinate for about 3-5 hours in the fridge.
Set aside the reserved marinade for the vegetables. Cut zucchini, mushrooms, bell pepper and/or red onion. Refrigerate until ready to assemble kabobs.
Assemble kabobs by threading chicken onto skewers NOT tightly packed so that chicken can cook evenly and thoroughly. Arrange chicken kabobs and vegetable kabobs separately.
Cook on a hot grill about 5-7 minutes each side, until chicken registers 160°F on a cooking thermometer. Brush both chicken and vegetable kabobs with reserved marinade after turning once.
Let chicken kabobs sit about 5 minutes after removing from the grill, then serve alongside grilled vegetables.

Nutrition

How long to grill chicken kabobs

Grill until juice from chicken runs clear. When it reaches 165º F, it’s done. To know when your chicken reaches the right temperature, your best tool is going to be a meat thermometer. My all-time favorite meat thermometer is the Thermapen. It’s super fast and incredibly durable. Another great meat thermometer is the ThermoPop which is a more basic version that works just as well!

What to serve with chicken kabobs

Chicken kabobs go great with pretty much anything. You can pair them with veggie skewers, roasted or fresh vegetables, rice, dipping sauces or any BBQ side dish food. It really just depends on how much effort you want to put into the sides because there’s nothing wrong with keeping this meal simple and easy.

Do you have to soak skewers for kabobs?

If you plan on using the wooden skewers, then yes- ALWAYS soak them. The wooden skewers will burn or splinter if you don’t, and neither option is desirable. Soak your wooden skewers in warm water for a minimum of 30 minutes, but preferably overnight before grilling. Metal skewers don’t need this added preparation step.

These honey chicken kabobs are a delicious summer dish that tastes incredible. Served up with the veggies kabobs and you’ve got yourself a winner that everyone can enjoy! Honey Chicken Kabobs are perfect for summer grilling! Sweet & tangy grilled chicken marinade recipe yields tender, juicy & flavorful chicken. Don’t forget the veggie kabobs!

Crock Pot Cashew Chicken | 101 Cooking For Two by Gordon Ramsay

An amazing slow cooker Chinese meal that is better than takeout! Tender breaded chicken in a sauce loaded with great flavor. And the cashews to top off this Chinese classic.
Image of Cashew Chicken on rice and a gray plate

Jump to:

Introduction and My Rating

It’s “take-out at home” time. Cashew Chicken is one of the most popular Chinese-American dishes that everybody loves. Now you can make it at home with this easy crock pot recipe.

While we Americans think if this as Chinese, it is from Missouri about 50 years ago. See Wikipedia if you’re interested.

I love chicken, but I really love nuts. I also love Chinese as a great change of pace. So here we have a recipe with everything going for it. But I do have some requirements.

First, I wanted breaded chicken. Odd that I might say that for a crock pot recipe, but I (and you) can have breaded chicken in a crock pot. Second, enough sauce for some rice. And third, as with all my recipes, I wanted common ingredients and easy to do.

My inspiration recipe is from Epicurious, but I did several nips and tucks. Cornstarch for the flour and some adjustments to the sauce. The discussion is below.

My Rating

My rating system. Great 5 out of 5

A low 5. Pop in some optional veggies, and it would move up a smidge.

📋Ingredients

While I wrote this for skinless boneless chicken breasts, you can use thigh meat if you want. I suggest cooking to a higher internal temperature like 175°-180° if you elect thighs instead of 165° for breasts.

I elected to use corn starch for the breading on the chicken. It works well but needs a short browning before going in the crock pot.

You can add other vegetables like broccoli, bell peppers, celery, or carrots. Add them at the start of cooking.

The cashews can be raw or already roasted but try to use unsalted or low salt nuts. If you want your cashews firm and crunchy, add them near the end of cooking, but at the beginning works well for me since I like a softer texture.

🥣The Sauce

There are many recipes out there. Some had ingredients like sweet chili sauce I just don’t have and don’t want to stock.

All seemed a bit heavy on vinegar and ginger. I learned long ago that our taste is different in these areas. In fact, if I cook Chinese with these things cranked up, I will be flushing it and ordering pizza. So both the ginger and vinegar are a little lower in this recipe than others.

The last comment is about the sauce—I doubled the sauce. The cornstarch on the chicken seems to thicken the sauce some also.

A Sodium Note

Like most Chinese cooking, there is a lot of sodium around. Use low sodium soy sauce. And the cashews should be unsalted or only lightly salted.

♨️The Crock Pot

This fits in a 3 quart or larger crock pot and still have room for some vegetables. As written, it is about 2 quarts volume. You try to run most crock pots between 25% and 66% of capacity, so this will still work in a large crock pot.

I feel most recipes frequently overcook chicken with crock pot recipes. Many of the other recipes suggest 4 hours, which I feel is too long. The chicken will usually reach 165° in about 2 1/2 hours, give or take a bit depending on your crock pot and other ingredients.

This is not a recipe to cook on high for a shorter time.

Last crock pot note, you will notice a range of time. I suggest a thermometer to tell when the meat is done. If you don’t have that, your vegetables and meat need to be tender.

📖Chinese Recipes

Easy General Tso Chicken

Crock Pot Honey Garlic Chicken Breast

How to Cook Rice in the Oven

Easy Fried Rice in 10 Minute

Easy Chicken Stir Fry

Instructions

raw chicken with chahews and spices

Chop 1 1/2 to 2 pounds chicken into 1-inch chunks. I used skinless boneless chicken breast, but thighs should do nicely also.

adding trimmed chicken to ziplock bag

To a 1-gallon food storage bag, add 3 tablespoons cornstarch and 1 teaspoon pepper. Add chicken and shake well to coat.

browning coated chicken in black pan

Heat 2 teaspoon oil over medium-high heat and add chicken. Gently stir every few minutes until browning nicely—about 6 minutes.

mixing sauce in bowl

Combine 1/2 cup low sodium soy sauce, 2 tablespoons rice wine vinegar, 4 tablespoons ketchup, 1 tablespoon brown sugar, 4 cloves minced garlic, 1/4 teaspoon dry ginger, and 1/4 teaspoon red pepper flakes.

mixing sauce into chicken and other ingredients

Add chicken, one 8 oz sliced water chestnuts drained and the sauce to the crock pot. If you like softer cashews, add them now. Other vegetables can be added at this point also. If you like more crunch, then add the nuts near the end of cooking.

cashew chicken in ladle over crock pot

Cook on low for 2-3 hours or a bit more until chicken is 165°. Try to stir it about halfway through.

Cashew Chicken on a fork over a gray plate

Serve over rice and trim as you wish.

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📖 Recipe

Image of Cashew Chicken on rice and a gray plate

Crock Pot Cashew Chicken

From Dan Mikesell AKA DrDan

An amazing slow cooker Chinese meal that is better than takeout! Tender breaded chicken in a sauce loaded with great flavor. And the cashews to top off this Chinese classic.

Prep Time 15 mins

Cook Time 2 hrs

Total Time 2 hrs 15 mins

Servings #/Adjust if desired 6