Bamboo Skewer Chicken Grilled Recipes

GRILLED BARBECUED BACON-CHICKEN SKEWERS

Grilled Barbecued Bacon-Chicken Skewers image

Turn four everyday ingredients into an extraordinary appetizer!

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 40m

Yield 15

Number Of Ingredients 5

Ingredients

15 bamboo skewers (6 inch)
3 large boneless skinless chicken breasts (about 1 lb)
4 large green onions
1 package (2.1 oz) refrigerated fully cooked bacon (15 pieces)
1/2 cup barbecue sauce

Steps:

Soak skewers in water at least 30 minutes to prevent burning. Meanwhile, cut each chicken breast in half lengthwise, then cut crosswise to make 10 (about 1-inch) pieces. Cut onions into 2-inch pieces (30 pieces total). Cut bacon slices in half crosswise.
Heat gas or charcoal grill. Push 1 skewer through end of 1 bacon piece, then through middle of 1 chicken piece and back through other end of bacon piece; add 2 onion pieces, then repeat with another bacon piece and chicken piece. Place on large plate or tray. Repeat to make remaining kabobs.
Place kabobs on grill over medium heat. Cover grill; cook 5 minutes. Turn kabobs; brush with half of the barbecue sauce. Cover; cook 5 minutes. Turn kabobs; brush with remaining sauce. Cover; cook about 1 minute longer or until chicken is no longer pink in center. If desired, serve with additional barbecue sauce for dipping.

Nutrition Facts : Calories 70, Carbohydrate 4 g, Cholesterol 25 mg, Fiber 0 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 180 mg, Sugar 3 g, TransFat 0 g

BAMBOO SKEWER CHICKEN - GRILLED

Bamboo Skewer Chicken - Grilled image

So delicious done on the BBQ, especially with Peanut dipping sauce or honey mustard sauce. Recipes follow in 'zaar.

Provided by Derf2440

Categories Lunch/Snacks

Time 18m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

2 lbs boneless skinless chicken breasts
1 teaspoon salt
fresh ground pepper
olive oil

Steps:

Cut chicken into 1 inch strips and season with salt and pepper.
Thread strips onto soaked bamboo skewers.
Brush skewered chicken with olive oil and grill outdoors for about 8 minutes, turning frequently, until chicken is cook through.
Serve hot with dipping sauce.
Peanut sauce and Quick honey mustard sauce (recipes in 'Zaar) go very well with it.

Nutrition Facts : Calories 249.7, Fat 2.8, SaturatedFat 0.8, Cholesterol 131.7, Sodium 728.9, Protein 52.4

NEGIMA (GRILLED CHICKEN SKEWERS WITH GREEN ONION)

Negima (Grilled Chicken Skewers With Green Onion) image

Negima-chicken grilled on a skewer with green onion or scallion-is one of the most popular yakitori dishes in Japan and beyond.

Provided by Hiroko Shimbo

Time 1h30m

Yield Serves 4

Number Of Ingredients 8

Ingredients

8 chicken wings
¾ cup sake
1⅓ cups mirin
3 Tbsp. sugar
1⅓ cups shoyu (soy sauce)
1 boneless chicken thigh, with or without skin attached
1 boneless chicken breast, with or without skin attached
4 naganegi or scallion, or young, thin leeks, white parts only

Steps:

Soak 12 bamboo skewers in water for at least 1 hour. Meanwhile, make the tare. In a broiler or on a grill, cook the chicken wings until they are charred over about half their surfaces. In a medium pot, bring the sake and mirin to a boil over high heat. Reduce the heat to medium, add the sugar, and cook until the sugar is dissolved, stirring. Add the shoyu and chicken wings, and bring the mixture to a boil. Cook over low heat for 30 to 45 minutes, until the sauce is slightly thickened and glossy. Strain the sauce through a strainer lined with cotton cloth-chicken wings can be eaten as a cook's treat or saved for another purpose. Let the sauce cool to room temperature, then refrigerate it for as long as a month. Reheat the tare before using it, and once every week between uses.
Cut the chicken thigh and breast into small pieces, about 1 by 1¼ inches. Cut the white part of each green onion into 1¼-inch lengths. Thread two pieces of chicken thigh or breasts and three pieces of long onion or leek alternately on each skewer. When using chicken with skin, folding the edges of the skin, and tuck them between the chicken meat and the long onion or leek to prevent the skin from burning.
Heat a grill or broiler until hot. Cook the skewered chicken and green onion for 4 minutes, turning the skewers several times. Remove the chicken from the heat, and, with a pastry brush, baste it with tare.
Return the chicken to the heat, and cook for 2 minutes, turning the skewers several times. Remove the chicken from the heat, and baste again.
Return the chicken to the heat, and cook it for 2 minutes, turning it. Remove the chicken from the heat, baste it once more, and serve it hot.

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