Steps to Make Ultimate Adam's chicken kabobs

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The ingredients needed to make Adam's chicken kabobs:

1. Prepare 1 cup fresh orange juice
2. Get 1/4 cup Extra Virgin Oil
3. Make ready 1/4 cup Soy Sauce
4. Make ready 1/4 cup Fresh Thyme
5. Make ready 1 tbsp Ground Allspice
6. Prepare 1 tbsp ground nutmeg
7. Get 1 tbsp ground cinnamon
8. Take 3 clove Garlic
9. Take 3 Chopped Green Onions
10. Make ready 1 One 2-inch piece fresh ginger, peeled
11. Make ready 1 lime juiced
12. Make ready 1 red onion chopped
13. Take 1 Scotch Bonnet Pepper
14. Take Salt and freshly ground black pepper
15. Prepare 2 lb boneless skinless chicken breasts, cut into 1 1/2-inch pieces
16. Get Mango Salsa Ingredients
17. Prepare 3 tbsp fresh lime juice
18. Make ready 2 tbsp Brown Sugar
19. Get 1 tbsp minced ginger
20. Prepare 1/2 tsp hot sauce
21. Make ready 2 Green Onions Diced
22. Take 1 cucumber diced
23. Make ready 1 mango diced

We will let you decide when you try our food. Because it's… How to make juicy chicken kabobs Place boneless skinless chicken breasts in a large bowl full of water, Morton's Coarse Kosher Salt® and sugar. Remove the chicken from the water and pat dry with paper towels. Place diced chicken in a large plastic zip-top bag or bowl.

Steps to make Adam's chicken kabobs:

1. In a food processor, combine the orange juice, olive oil, soy sauce, thyme, allspice, cinnamon, nutmeg, garlic, green onions, ginger, lime juice, onions, peppers and some salt and pepper; puree until smooth. Add all but 1/4 cup of the mixture in a 1-gallon plastic resealable bag. Add the chicken to the bag and marinate in the refrigerator for 1 to 2 hours. Heat the grill to medium-high. Skewer the chicken pieces and grill on one side for about 5 minutes. Flip and grill the other side until cooked through and grill marks appear. Top with the Mango Salsa and serve with the 1/4 cup reserved (unused) marinade as a dipping sauce.
2. Mango Salsa: In a medium bowl, combine the lime juice, sugar, ginger and hot sauce. Mix thoroughly and add the green onions, cucumber and mango. Toss and refrigerate for 1 hour.

Remove the chicken from the water and pat dry with paper towels. Place diced chicken in a large plastic zip-top bag or bowl. Add half of marinade; toss to coat chicken. Preheat grill to medium heat.** Alternately thread chicken, peppers, onion and pineapple onto skewers. In a large bowl, whisk together oil, honey, soy sauce, and pepper.

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