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With the perfect marinated hen, zucchini, bell pepper and purple onion. Juicy, tender, and full of a lot taste!
FINGER-LICKING GOODNESS ALERT! These grilled hen kabobs are what kabob goals are fabricated from. Juicy, tender, and jam-packed with oh-so-much taste.
With a easy 1 to 4 hr marinade of olive oil, balsamic vinegar, lemon juice, Dijon, brown sugar, Worcestershire, garlic, and Italian seasoning, you’ll be able to prep this forward of time and get many of the work completed and completed.
Thread your veggies proper on (it’ll grill with that further reserved marinade to sop up allllll that beautiful sauce), grill, char, serve. Serve with some crusty bread and my favourite chopped salad. Or serve proper off the grill with loads of napkins and paper towels.
This can be a good one we’ll hold coming again to all summer time lengthy.
Grilled Hen Kabobs: Incessantly Requested Questions
Sure, hen breasts can completely be used right here however hen thighs have extra darkish meat and a better fats content material which can yield juicier, extra flavorful hen when thrown on the grill.
You’ll be able to substitute soy sauce with a 1:1 ratio, but it surely won’t have the identical tartness.
Steel skewers are sturdy and reusable however notice that they’ll retain warmth so please watch out when serving. Wood skewers will also be used however can burn over a scorching grill. I like to recommend soaking them in a single day in water (or no less than half-hour) previous to utilizing.
- 6 tablespoons olive oil, divided
- ¼ cup balsamic vinegar
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- Kosher salt and freshly floor black pepper, to style
- 2 kilos boneless, skinless hen thighs, lower into 1-inch chunks
- 2 small to medium zucchini, sliced to 1/2-inch thick rounds
- 1 purple bell pepper, lower into 1 1/2-inch items
- 1 yellow bell pepper, lower into 1 1/2-inch items
- 1 purple onion, lower into 1 1/2-inch items
- 2 tablespoons chopped contemporary parsley leaves
Stop your display from going darkish
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In a medium bowl, whisk collectively 4 tablespoons olive oil, balsamic vinegar, lemon juice, Dijon, brown sugar, Worcestershire, garlic and Italian seasoning; season with salt and pepper, to style. Reserve 1/3 cup and put aside.
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In a gallon dimension Ziploc bag or massive bowl, mix hen and olive oil combination; marinate for no less than 1 hour to 4 hours, turning the bag often. Drain the hen from the marinade.
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Thread hen, zucchini, bell peppers, and onion onto skewers. Brush with remaining 2 tablespoons olive oil; season with salt and pepper, to style.
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Preheat grill to medium warmth.
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Add skewers to grill, and prepare dinner, turning often, till the hen is totally cooked by, reaching an inside temperature of 165 levels F, about 10 minutes. Brush skewers with reserved olive oil combination, cooking for an extra 1-2 minutes.
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Serve instantly, garnished with parsley, if desired.
