Grilled Chicken Artichoke Kabobs

chicken-kabobs1

This is a great recipe that’s always a big hit at parties. It takes a little bit of work to get this done, but the end result is pure bliss.

Ingredients

6 boneless skinless chicken thighs
1 can quartered artichoke hearts in water
1/2 yellow onion
1 pack cherry tomatoes
1/4 cup olive oil
1/2 teaspoon herbs de Provence
1/2 bottle Lupo’s chicken marinade

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Directions

First, using kitchen scissors, cut each chicken thigh in half length wise. Next cut each strip into 3 bit size chunks. Place the chicken strips in a Ziploc bag and add half a bottle of Lupo’s chicken marinade. Move the chicken around in the bag until all chunks of chicken are covered with marinade. Place the bag of chicken in the refrigerator overnight or at least 8 hours.

Next open the can of artichoke hearts, and drain out all the liquid. Empty the artichokes into a colander and allow them to drain for 20 minutes. Next prepare a container with paper towels and place the artichokes on the paper towels evenly allowing all prices to rest and dry on the paper towel. Cover the artichokes with a paper towel and press down gently to mop up additional liquid. Place the artichokes in the refrigerator while waiting on the chicken to marinate.

After at least 8 hours of marination it is time to put the kabobs together. Peel the skin off a 1/2 of a yellow onion. Cut this onion into 4 even chunks. Following this, break up the onion and place in a bowl. Add the cherry tomatoes and artichokes to the bowl. Next add 1/4 cup of olive oil to the bowl followed by salt, pepper, and 1/2 teaspoons of herbs de Provence. Gently stir around the contents of the bowl until the seasoning and oil is evenly distributed over each item in the bowl.

Next it’s time to assemble the kabobs. Start with a kabob skewer and place a piece of marinated chicken on the stick. Follow this with an artichoke, a onion and finally a tomato. Repeat this until all chicken and veggies are used up and on a skewer.

Preheat your grill at a medium low setting (300 – 400 degrees). Place the kabobs on the grill and let them cook for roughly 5 to 7 minutes per side. These should be flipped at least 3 times, but ultimately this is up to you. Be careful when flipping the kabobs, try to gently rock the kabob back and forth to loosen the contents off the grill. Be sure not to rip or tear off any parts of the kabob.

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Grilled Habanero Garlic Wings

Fire time baby! We are making grilled habanero garlic wings.

Ingredients

5 habanero peppers

4 Cloves of garlic

10 – 12 chicken wings

1/2 teaspoon Everglades Heat seasoning

1 cup Franks Red Hot wing sauce

1 cup Matouk’s Hot Pepper Sauce

Directions

First rough cut the 5 habanero peppers. Removing the seeds is optional depending on how much heat you desire. Following this, peel and rough cut the 4 cloves of garlic. Use a mini chopper to cut the peppers and garlic into small bits.

Next, place the chicken wings into a 1 quart Ziplock bag. Add roughly 1/2 cup of Franks Red Hot wing sauce, 1/2 cup of Matouk’s, and 1 teaspoon of Everglades Heat seasoning. Add 1/2 of the chopped pepper and garlic blend into the Ziplock bag. Seal the bag, then move around the wings by hand for at least 1 minute moving all the seasoning around to all the wings. Place the bag into the refrigerator for 24 hours.

In a bowl, add the rest of the chopped pepper and garlic. Pour in a 1/2 cup of Franks, 1/2 cup of Matouks, and 1 teaspoon of Everglades Heat. This is the same mix as what was made for the bag of chicken. Cover the bowl with cellophane and place in the refrigerator.

After allowing the wings to marinate for 24 hours, preheat the grill on low to medium heat. After 5 – 10 minutes, place the wings on the grill. Let the wings cook for 7 minutes, then flip the wings. Repeat this 3 – 4 times depending on how done you like your wings. When done, pull the wings from the grill and place in the bowl of sauce. Roll the wings around and coat them until all wet.

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Category: Chicken