Licorice Chicken Kabobs

chicken kabobs

Fire up the grill and skewer yourself a tasty dinner for any night of the week with our Licorice Chicken Kabobs and lots of veggies! While the kabobs rest, raise the heat on the grill and cook some corn on the cob. These are great at room temperature – so pack them up for a picnic.




  1. Whisk together the oil, tarragon, liqueur, garlic, lemon zest and juice, salt and pepper.
  2. Toss the chicken pieces in the marinade, cover and refrigerate for at least one hour. This is not an acidic marinade and an overnight soak is okay.
  3. Place the squashes in a steamer basket of salted water, bring to a boil and cook for three to four minutes, until the squash gives a little when poked with a fork.
  4. Drain and rinse with cold water, toss onto a baking sheet lined with paper towel to soak up the water. Place the tomatoes and onion sections on the sheet as well.
  5. Use two, eight-inch wood skewers about a half an inch apart and begin to slide on the meat and veggies. You can do this in any order you like. My preference is have a cherry tomato on each end and in the middle, purely for esthetics. The onion goes on next, place the concave side facing in so it hugs the chicken. After the first piece of chicken, slide on summer squash, more chicken, zucchini, tomato, zucchini, chicken, summer squash, chicken, onion and tomato.
  6. Lay the skewers on a baking sheet and drizzle with any remaining marinade.
  7. Preheat your grill to high. As soon the kabobs are on the grill, set the temp to low and leave the top open. Turn them about every minute or so for about 12 minutes.
  8. Remove to a serving platter, cover and let sit for a few minutes. Long enough to grill some corn on the cob, but jack up the heat first!