Project Description

– Chicken Kabobs –

Ingredients

  • 4 Katie’s Best boneless skinless chicken breasts, pounded to even thickness
  • 1 Tablespoon melted butter or olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly-cracked black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Optional: fresh lemon wedges
Cook Time: 35min

Cooking Instructions

  1. To brine the chicken breasts, fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt.  Stir to combine until most of the salt is absorbed.  Add the whole chicken breasts and let them sit in the mixture to brine for 15 minutes.  Or you can also also cover the bowl and refrigerate for up to 6 hours.  Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels.
  2. Preheat the grill to medium-high heat.  If using wooden skewers, soak them in water for 15 minutes before using.
  3. Cut the chicken breasts into 1-inch pieces.  Add them to a large mixing bowl and drizzle evenly with the olive oil.  Toss to combine.
  4. In a separate small bowl, whisk together the salt, pepper, garlic powder and paprika until combined.  Sprinkle the seasoning mixture evenly over the chicken.  Then toss for 1 minute, or until the chicken is evenly coated with the seasoning.  Thread the chicken evenly onto the skewers.
  5. Once the grill is hot, place the chicken kabobs evenly on the grill.  Cook for 10-14 minutes, turning once halfway through, until the chicken is golden brown and cooked through (no longer pink on the inside).
  6. Transfer the kabobs to a clean plate, and loosely tent with aluminum foil.  Let the chicken rest for at least 5-10 minutes.
  7. Then serve warm while the chicken is hot and juicy, drizzled with freshly-squeezed lemon juice if desired.  Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months

Ingredients

  • 4 Katie’s Best boneless skinless chicken breasts, pounded to even thickness
  • 1 Tablespoon melted butter or olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly-cracked black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Optional: fresh lemon wedges
Cook Time: 35min

Cooking Instructions

  1. To brine the chicken breasts, fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt.  Stir to combine until most of the salt is absorbed.  Add the whole chicken breasts and let them sit in the mixture to brine for 15 minutes.  Or you can also also cover the bowl and refrigerate for up to 6 hours.  Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels.
  2. Preheat the grill to medium-high heat.  If using wooden skewers, soak them in water for 15 minutes before using.
  3. Cut the chicken breasts into 1-inch pieces.  Add them to a large mixing bowl and drizzle evenly with the olive oil.  Toss to combine.
  4. In a separate small bowl, whisk together the salt, pepper, garlic powder and paprika until combined.  Sprinkle the seasoning mixture evenly over the chicken.  Then toss for 1 minute, or until the chicken is evenly coated with the seasoning.  Thread the chicken evenly onto the skewers.
  5. Once the grill is hot, place the chicken kabobs evenly on the grill.  Cook for 10-14 minutes, turning once halfway through, until the chicken is golden brown and cooked through (no longer pink on the inside).
  6. Transfer the kabobs to a clean plate, and loosely tent with aluminum foil.  Let the chicken rest for at least 5-10 minutes.
  7. Then serve warm while the chicken is hot and juicy, drizzled with freshly-squeezed lemon juice if desired.  Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months

BRING SOMETHING GOOD

To Your Dinner Table

Try these delicious chicken recipes that are sure to become family favorites. When you use Katie’s Best Chicken, you get the best quality, wholesome chicken around!

BRING SOMETHING GOOD

To Your Dinner Table

Try these delicious chicken recipes that are sure to become family favorites. When you use Katie’s Best Chicken, you get the best quality, wholesome chicken around!

HANDLING AND PREPARATION

Cooking Tips

Buying
    • When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
    • Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
    • Try to head straight home to keep the chicken cold and place in your refrigerator right away.
    • Look for product that is still within the use by date
    • When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.

Handling
    • Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
    • Use any chicken within two days of purchase.
    • When preparing
      • Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
      • Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
      • Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
    • Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.

For more tips, do’s and don’ts please visit:

Chicken Pieces
Description		 Internal Thermometer Temperate Approximate Cooking Time
(Per Pound) at 350°F
Bone-In
Leg Quarters
Thighs
Breast/Split Breast		 170°F 15-20 minutes
15-20 minutes
20-25 minutes
Boneless
Thighs
Breast/Split Breast
Tender Strips		 165°F 10-15 minutes
15-20 minutes
10 minutes
 Whole Chicken
Fryer/Broiler 3-4 lbs
Roaster 5-7 lbs		  180°F  1 – ½ hours
1 ½ – 2 ¼ hours

HANDLING AND PREPARATION

Cooking Tips

Buying
    • When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
    • Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
    • Try to head straight home to keep the chicken cold and place in your refrigerator right away.
    • Look for product that is still within the use by date
    • When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.

Handling
    • Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
    • Use any chicken within two days of purchase.
    • When preparing
      • Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
      • Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
      • Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
    • Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.

For more tips, do’s and don’ts please visit:

Chicken Pieces
Description		 Internal Thermometer Temperate Approximate Cooking Time
(Per Pound) at 350°F
Bone-In
Leg Quarters
Thighs
Breast/Split Breast		 170°F 15-20 minutes
15-20 minutes
20-25 minutes
Boneless
Thighs
Breast/Split Breast
Tender Strips		 165°F 10-15 minutes
15-20 minutes
10 minutes
 Whole Chicken
Fryer/Broiler 3-4 lbs
Roaster 5-7 lbs		  180°F  1 – ½ hours
1 ½ – 2 ¼ hours