Does anyone have any good tips or recipes for chicken kabobs on the Foreman Grill (my only option)...? Thanks!

Answer 1

Here's a good recipe for you.
BBQ Chicken
INGREDIENTS
4 skinless, boneless chicken breast halves - cubed
1 large green bell pepper, cut into 2 inch pieces
1 onion, cut into wedges
1 large red bell pepper, cut into 2 inch pieces
1 cup barbeque sauce
skewers
DIRECTIONS
Preheat grill for high heat.
Thread the chicken, green bell pepper, onion, and red bell pepper pieces onto skewers alternately.
Lightly oil the grill grate. Place kabobs on the prepared grill, and brush with barbeque sauce. Cook, turning and brushing with barbeque sauce frequently, for 15 minutes, or until chicken juices run clear.

Sweet Pineapple Skewers

You can do the same by just mixing some brown sugar,
pineapple juice, some grated or powdered ginger root , minced garlic, and mix it together and use as a basting sauce.
Skewer some pineapple chunks in between the veggies and serve over rice. Foreman grill works well with either recipe.
Good luck!

Answer 2

Here is a tip: I tried to make chicken kabobs on my Foreman Grill a couple weeks ago and I cut my chicken too thick. On a regular grill, the thickness would have been fine and the way I cut it was traditionally the way a piece of meat on a kabob should look- kind of fat and square and chunky. So just don't make the same mistake I did! Just make sure to cut you chicken a bit more narrow than you would if you were doing it on a regular grill. Have fun! :-)

Answer 3

Ingredients
Use boneless chicken thighs if possible, boneless breast meat if not.
bell pepper
onion (Texas 1015 or Vidalia if possible)
Whole button mushrooms

Cut chicken into desired size pieces, I recommend 1 1/2" X 1 1/2" pieces.

Marinate chicken in Teriyaki Marinade (the thick kind, although the thin kind can be used in a pinch.) To the marinade add fresh rosemary leaves, stripped from the branch.

Cut onion and bell pepper into desired size pieces

After marinading for an hour or more, take the rosemary branches and thread ingredients onto the branches, alternating between ingredients. It works best if chicken is sandwiched between a piece of bell pepper and a piece of onion.

Just before placing on grill, lightly season with salt and freshly ground black pepper.

When chicken is nearly cooked, brush lightly with fresh teriyaki (for safety/health reasons DO NOT use the marinade that the chicken was soaked in.

These cook fairly fast on the Foreman grill.

Answer 4

marinate the chicken first....use salad dressing. It's easy and you just put the chicken in the night before. I like Italian, but you can use anything, even ranch!!