Time 25m Yield 4 servings. Number Of Ingredients 6 Steps:
In a small bowl, combine the lime juice, lemon juice, honey and garlic. Pour 1-1/4 cups into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread chicken and peppers. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill, covered, over medium-hot heat or broil 4 in. from the heat for 8-10 minutes or until chicken is no longer pink, turning and basting frequently with reserved marinade.
Time 25m Yield 4 servings. Number Of Ingredients 10 Steps:
Place 1 in. of water in a large saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain. , Cut each orange into eight wedges. On eight metal or soaked wooden skewers, alternately thread chicken, vegetables and oranges. In a small bowl, combine the glaze ingredients., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, uncovered, over medium heat or broil 4-6 in. from the heat for 10-14 minutes or until chicken is no longer pink, turning and basting frequently with glaze.
Time 42m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Mix together oil, lemon juice, garlic, thyme, salt and pepper; toss with chicken until coated. Marinate refrigerated for 15 minutes or up to one day. Thread chicken and pepper onto skewers. Grill over medium-high heat, turning occasionally, until chicken is browned and no longer pink inside, about 12 minutes.
Time 35m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Whisk together all the marinade ingredients (except chicken) in a bowl. Toss the chicken in the marinade mixture until it is evenly coated. Cover and marinate in the refrigerator for at least 2 hours, but not more than 8 hours. Drain marinade and reserve. Place chicken and vegetables in individual bowls and set out buffet style. Have each person build their own kabobs. Grill kabobs over medium high heat for 10-15 minutes, turning about every 2-3 minutes or until chicken is done, basting with reserved marinade often.
