Best Southwest Chicken Skewers Recipes

SOUTHWEST CHICKEN MARINADE

Steps:

• Add the oil, vinegar, cilantro/parsley, chili powder, garlic powder, dried oregano, ground cumin, salt and pepper to a gallon-sized freezer bag, seal, and shake. Either seal and refrigerate until ready to use, OR add 1.5-2 pounds chicken to the bag, seal, and squish around to make sure the chicken is covered in marinade. (Freezing instructions begin here.)
• Place the bag in the refrigerator for at least 2 hours and up to 24 hours.
• Cook the chicken however you'd like (grill, slow cook, pressure cook, or bake). See tips below in the Notes.

SPICY SOUTHWEST CHICKEN KABOBS

Steps:

• Heat coals or gas grill for direct heat. Mix garlic pepper and oil. Cut each ear of corn into 3 pieces. Thread chicken, corn and bell peppers alternately on each of six 10- to 12-inch metal skewers, leaving space between each piece. Brush kabobs with oil mixture.
• Cover and grill kabobs 4 to 5 inches from medium heat 15 to 20 minutes, turning 2 or 3 times, until chicken is no longer pink in center.
• Mix dressing and chili. Serve with kabobs.

SWEET AND SOUR CHICKEN SKEWERS

Steps:

• Put the vinegar, sugar, reserved pineapple juice and cornstarch slurry into a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer until the sauce thickens, about 8 minutes. Remove from heat and set aside. Reserve half of the sauce in a small serving bowl to be used as a dipping sauce alongside the skewers.
• Quarter the red pepper and remove the core and seeds. Slice each quarter into 6 pieces. Cut each chicken thigh into 6 pieces.
• Preheat a grill pan or an outdoor grill to medium heat.
• On each of the 8 skewers, place 1 chunk of pineapple, then a piece of chicken thigh, followed by a piece of red pepper. Repeat with another piece of pineapple then chicken, then red pepper. Season skewers with salt and pepper, to taste. Grill the skewers on oiled grill, cooking for 4 minutes on each side. Brush the sweet and sour sauce all over the skewers and grill and additional 2 minutes per side. Remove to a serving dish and serve with the reserved sweet and sour sauce, for dipping.

SWEET AND SPICY CHICKEN SKEWERS

Steps:

• One of Craig Morgan's favorite recipes. Developed by PBS' Barbecue America host Rick Browne.
• In a large bowl, whisk together the oil, honey and soy sauce. Add the brown sugar, chili powder, garlic powder, cayenne pepper, black pepper and jalapeno and whisk to mix.
• Place the chicken in a 1 gallon re-sealable plastic bag and pour in the marinade, refrigerate at least 2 hours (or overnight if time allows). Discard the marinade.
• Preheat the barbecue grill (or oven) for high heat at 450 degrees Fahrenheit.
• Thread the chicken, onions and roasted red peppers alternately on the skewers.
• Lightly oil the grill grate and place the skewers on the grill. Cook for 12-15 minutes, until chicken juices run clear, turning several times.
• Serve with one can (22 ounces) BUSH'S® Smokehouse Tradition Grillin' Beans.

CHICKEN & VEGETABLE KABOBS

Steps:

• In a large bowl, combine chicken and vegetables. Drizzle with 1/3 cup dressing and toss to coat. Alternately thread chicken and vegetables onto 4 metal or soaked wooden skewers., Grill kabobs, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, 8-10 minutes, turning occasionally and basting with remaining dressing during the last 3 minutes.

SOUTHWEST CHICKEN SKEWERS

Steps:

• Heat grill to medium heat.
• Thread chicken onto 4 skewers alternately with vegetables.
• Grill 10 to 15 min. or until chicken is done, turning occasionally. Meanwhile, cook and stir cream cheese spread, milk and seasoning mix in saucepan on medium heat 2 to 3 min. or until heated through and well blended.
• Spoon rice onto plates; top with kabobs and sauce.