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This summer my family has fallen in love with kabobs. I might be able to put anything on a skewer and they’d eat it. Ha! We have always grilled a lot, especially in the summer. To make our meals more frugal and to stick to good portion control, I’ve been using skewers a lot lately.
I cook with chicken broth regularly, so I’m loving the new 6-pk of Swanson Chicken Broth you can find it Sam’s Club. I love that I can stock up this way because I use it for casseroles and marinades all the time.
My kids love chicken, so I make it often. I do like to try to change it up a bit. This last time we had chicken, I used tenders and turned them into kabobs. Before skewering, I marinated them in chicken broth mixed with honey, orange juice, and minced garlic. Then, I let it sit in the fridge for a few hours before dinner time. Soaking chicken in a salty brine like chicken broth is a great way to keep your chicken moist and juicy on the inside.
Rub down the grill with some olive oil, so the chicken doesn’t stick. Then, preheat the grill to a medium setting of about 400 degrees, so it’s getting hot while preparing the skewers. When my husband grills, he has a two-heat system on the grill, where one part is much hotter than the other.
Place the skewers on the hottest part of the grill. Make sure to turn them every few minutes, so they can cook thoroughly. After a few minutes, if the skewers look like they are getting cooked too quickly on the outside, rotate them to the lower heat. We had five skewers and would rotate 2 to the lower heat every few minutes and then switch skewers out from low to high every 2-3 minutes.
An easy grilled chicken recipe with a little sweet and a little citrus.
20 minPrep Time
15 minCook Time
35 minTotal Time
- 1 cup chicken broth
- 1 cup orange juice
- 2 tablespoons garlic, minced
- 1/2 cup honey
- 2 lbs of chicken tenders
- Add chicken tenders to a casserole dish.
- Pour chicken broth, honey, orange juice, and garlic all over the chicken tenders. Mix it up a little.
- Put it in the fridge for at least 30 minutes, but up to several hours.
- When ready to grill, preheat grill to medium heat.
- Remove from the chicken and skewer about 4-5 tenders per kabob.
- Grill for about 15 minutes, rotating every 3 minutes or so.
- Use a meat thermometer to see if they have reached 160 degrees before removing from grill.
See those plums in the background? We had grilled plums for dessert. They are my new favorite easy grilled dessert. You can grab the recipe HERE.
It took about 10-12 minutes before they were done. When cooking chicken, I always use a meat thermometer because it can be difficult to determine if they’re done, which is at 160 degrees. Since meat keeps cooking for a bit after removing from the grill, Nate likes to take them off at 150-155 degrees, where the kabobs will reach 160-165 while resting.
While the chicken was grilling outside, I finished up by microwaving baked potatoes and steamed broccoli. At dinner, I pull the chicken off the skewers for the kids and give everyone a little dish of barbecue sauce for dipping. It’s an easy meal that doesn’t have to heat up the kitchen!
There are so many recipes you can make with Swanson Chicken Broth. Check them out HERE and let me know which one is your favorite!