Maple Glazed Grilled Chicken Kabobs 2 Recipe

I absolutely love this recipe because it combines the sweet and savory flavors of maple syrup and soy sauce with a smoky kick from smoked paprika, creating these deliciously tender and perfectly charred chicken skewers that are always a hit at my weekend grill sessions. Plus, it’s such a fun and creative way to enjoy a balanced meal with colorful veggies and juicy marinated chicken, all conveniently cooked together on a skewer!

I adore the way pure maple syrup and soy sauce blend in a sweet and savory way to create an uncontestable glaze for these Maple Glazed Grilled Chicken Kabobs. A smoky touch of paprika, tender chicken, and the vibrant red bell peppers that accompany this dish make it nutritionally as well as flavorfully dynamic.

Maple Glazed Grilled Chicken Kabobs 2 Recipe Ingredients

• Chicken Breast: High in protein, low in fat, essential for muscle growth.
• Pure Maple Syrup: Natural sweetener, rich in antioxidants and minerals.
• Olive Oil: Heart-healthy fats, rich in antioxidants, anti-inflammatory properties.
• Garlic: Boosts immunity, flavor enhancer, contains allicin with health benefits.
• Dijon Mustard: Gives tangy flavor, low in calories, high in selenium.
• Red Bell Peppers: High in vitamin C, adds color and sweetness.
• Red Onion: Adds depth of flavor, rich in antioxidants, anti-inflammatory.

Maple Glazed Grilled Chicken Kabobs 2 Recipe Ingredient Quantities

• 1 ½ lbs boneless, skinless chicken breast, cut into 1-inch cubes
• 2 tablespoons olive oil
• ¼ cup pure maple syrup
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 red bell peppers, cut into 1-inch pieces
• 1 red onion, cut into wedges
• 10-12 wooden skewers, soaked in water for 30 minutes
• Chopped fresh parsley, for garnish (optional)

How to Make this Maple Glazed Grilled Chicken Kabobs 2 Recipe

1. In a medium-sized bowl, combine the olive oil, maple syrup, soy sauce, minced garlic, Dijon mustard, smoked paprika, salt, and black pepper to make the marinade. Whisk these together until they are well combined.

2. Put the cubed chicken into the bowl and toss until the marinade well coats the chicken. Cover the bowl and put it in the refrigerator for at least 30 minutes or as long as 2 hours to really let that flavor penetrate.

3. Heat your grill to medium-high heat. Ensure the grill grates are clean and lightly oiled to prevent sticking.

4. When using wooden skewers, be sure they have soaked in water for a minimum of 30 minutes lest they burn.

5. Skewers should be threaded with marinated chicken, bits of red bell pepper, and wedges of red onion in an alternating pattern for even distribution. Place them on a grill or in an oven.

6. Set aside the remaining marinade to use for basting the meat while it grills.

7. Put the skewers on the grill that has been heated beforehand. Let them cook for a duration of approximately 10-15 minutes, not letting them stay in one position for too long. About halfway through, give them a turn to ensure that they cook evenly on all sides. You do want to make sure that they are not undercooked, so do be generous with the time. You also want to see some grill marks on the chicken that are a sure sign of flavor. If you don’t see color, there’s no way you have flavor at this point. These are the simple truths.

8. When you are grilling, keep the skewers moist and boost their flavor by basting them with the reserved marinade.

9. Remove the skewers from the grill once the chicken in the center is no longer pink and has reached an internal temperature of 165°F (74°C).

10. If you wish, you can add chopped fresh parsley to the cooked kabobs before serving them immediately and hot.

Maple Glazed Grilled Chicken Kabobs 2 Recipe Equipment Needed

1. Medium-sized mixing bowl
2. Whisk
3. Cutting board
4. Chef’s knife
5. Measuring spoons
6. Measuring cups
7. Refrigerator
8. Grill or oven
9. Tongs
10. Grill brush (optional, for cleaning and oiling grill grates)
11. Kitchen thermometer (optional, for checking chicken temperature)
12. Plate or serving tray for cooked skewers

FAQ

• Can I use a different cut of chicken?Indeed, chicken thighs can be substituted for breast meat and will yield a much juicier texture.
• How long should I marinate the chicken?For best flavor, marinate the chicken from 30 minutes to 4 hours.
• Can I make this recipe without a grill?You can absolutely broil the kabobs in the oven or use a grill pan on the stove.
• What if I don’t have smoked paprika?You can replace it with standard paprika or powdered chipotle for a smoky flavor.
• How do I prevent wooden skewers from burning?Place the skewers in water for a minimum of 30 minutes before using them on the grill.
• What sides pair well with the kabobs?Accompany them with a crisp green salad, fluffy rice pilaf, or perfectly grilled vegetables for a complete meal.
• Can I prepare these kabobs in advance?Certainly! The skewers can be readied in advance and kept in the fridge until you are set to put them on the grill.

Maple Glazed Grilled Chicken Kabobs 2 Recipe Substitutions and Variations

1 ½ lbs. boneless, skinless chicken breast, cut into 1-inch cubes—Substituting with boneless, skinless chicken thighs can make for a juicier option.
2 tablespoons olive oil
– Substitute with vegetable oil or melted coconut oil.
½ cup real maple syrup Substitution: thinned honey or agave can become syrup for drizzling.
2 tablespoons soy sauce – Swap in tamari or coconut aminos for a gluten-free option.
2 cloves garlic, minced – Replace with 1 teaspoon garlic powder.

Pro Tips

1. Marinade Timing For maximum flavor infusion, marinate the chicken for the full 2 hours. This allows the flavors to deeply penetrate the meat and enhance the overall taste of your skewers.

2. Skewer Balance When threading the skewers, ensure that chicken, bell pepper, and onion are evenly distributed. This ensures even cooking and provides a variety of flavors in each bite.

3. Grill Prep Preheat the grill thoroughly and use a lightly oiled cloth to clean and prepare the grates. This prevents sticking and helps achieve those desirable grill marks.

4. Basting Technique Baste the skewers frequently with the reserved marinade while grilling. This helps keep the chicken moist and adds layers of flavor with each coating.

5. Resting Time After removing the skewers from the grill, let them rest for a few minutes before serving. This allows the juices to redistribute within the meat, making it juicier and more tender.