CHICKEN KABOBS WITH THAI DIPPING SAUCE
Make and share this Chicken Kabobs With Thai Dipping Sauce recipe from Food.com.
Provided by Sharon123
Categories Chicken Breast
Time 25m
Yield 6 appetizer servings
Number Of Ingredients 9
Steps:
- Thread chicken, cucumber, tomatoes and onions alternately on metal skewers; set aside.
- To prepare Thai Dipping Sauce:.
- Combine teriyaki baste & glaze sauce, hot sauce, peanut butter, orange juice concentrate and garlic; mix well. Reserve 2/3 cup sauce for dipping.
- Brush skewers with some of the remaining sauce. Grill kabobs on an oiled rack over hot heat for 10 minutes or until chicken is no longer pink, turning and basting often with remaining sauce. Serve skewers with Thai Dipping Sauce. Enjoy!
Nutrition Facts : Calories 229, Fat 9.4, SaturatedFat 2, Cholesterol 48.4, Sodium 1715.1, Carbohydrate 14.7, Fiber 1.7, Sugar 10.8, Protein 22.5
CHICKEN KABOBS WITH PEANUT DIPPING SAUCE
Looking for chicken kabobs with a Thai kick? Try soaking them in a spicy soy sauce marinade and serving them up with savory peanut sauce.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Mix first 5 ingredients with 2 Tbsp. soy sauce in large bowl until blended. Add chicken; stir to evenly coat. Refrigerate 15 min. to marinate.
- Meanwhile, mix remaining soy sauce with remaining ingredients until blended.
- Heat broiler. Remove chicken from marinade; discard marinade. Thread chicken onto skewers; place on rack of broiler pan sprayed with cooking spray.
- Broil, 4 inches from heat, 3 to 5 min. on each side or until chicken is done. Serve with the peanut butter sauce.
Nutrition Facts : Calories 440, Fat 29 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 540 mg, Carbohydrate 15 g, Fiber 1 g, Sugar 12 g, Protein 29 g
GRILLED CHICKEN KABOBS WITH THAI PEANUT SAUCE
Quick-cooking chicken kabobs take on the flavor of Thailand thanks to a pleasing peanut sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Heat gas or charcoal grill. In 2-quart saucepan, mix peanut butter, soy sauce and vinegar until smooth. Stir in sugar and pepper sauce. Cook over medium-high heat about 2 minutes, stirring constantly, until thickened. Place 3/4 cup sauce in small serving bowl to use as dipping sauce.
- On each of 6 (12-inch) metal skewers, thread 4 chicken strips and 4 bell pepper pieces alternately, leaving about 1/4-inch space between each piece. Brush chicken and bell pepper with some of the remaining sauce.
- Spray kabobs with cooking spray to prevent sticking. Place kabobs on grill over medium heat. Cover grill; cook 5 minutes. Turn kabobs and brush with sauce; cook 2 to 3 minutes longer or until chicken is no longer pink in center. Discard any remaining sauce used for brushing kabobs during grilling. Serve kabobs with reserved sauce for dipping.
Nutrition Facts : Calories 400, Carbohydrate 19 g, Cholesterol 95 mg, Fiber 2 g, Protein 41 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 15 g, TransFat 0 g
THAI BARBECUE CHICKEN W/ SPICY DIPPING SAUCE
A simple tasty way to grill chicken (or pork loin!). This comes from the Hot Sour Salty Sweet cookbook. I usually serve it with sticky rice and stir fried veggies, but it's very versatile! Use less or more crushed red pepper flakes according to your taste--this can get quite fiery!
Provided by velorutionista
Categories Chicken Breast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- To make the sauce, bring vinegar to a boil in small non-reactive sauce pan. Add sugar and stir till dissolved. Reduce heat to medium and let simmer 5 minutes. Add 2 cloves garlic and crushed red peppers. Cool to room temperature and pour into glass jar. Leftovers will keep in the fridge for a couple weeks.
- To make the meat, combine peppercorns, 5 cloves garlic, coriander seed, and fish sauce in mini food processor. Whir till a lumpish paste forms (if needed, finish grinding with a mortar and pestle). Spread paste over chicken and cover. Marinate in the refrigerator for several hours.
- Preheat a grill or broiler. Thread meat onto skewers and grill for 3-4 minutes on a side. Serve with dipping sauce.
- Marination time not included in time to make.
THAI GRILLED CHICKEN WITH SWEET CHILE DIPPING SAUCE
There are so many versions of this street food found in Thailand. Mine has been in our family for years, and we serve it with a tangy sweet chili sauce that really goes well with this easy dish. We often make a large quantity for parties as all our friends request this.
Provided by Michelle Chen
Categories World Cuisine Recipes Asian Thai
Time P1DT45m
Yield 4
Number Of Ingredients 14
Steps:
- In a shallow dish, mix together the coconut milk, fish sauce, 2 tablespoons minced garlic, cilantro, turmeric, curry powder, and white pepper. Add chicken, and turn to coat. Cover, and refrigerate for 4 hours or overnight.
- Preheat grill for high heat.
- In a saucepan, combine vinegar, water, sugar, 1 teaspoon minced garlic, bird's eye chile, and salt; bring to a boil. Reduce heat to low, and simmer until liquid is reduced, about 5 minutes. Stir sauce from time to time. Remove from heat and allow to cool before use.
- Lightly oil grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes per side, or until slightly charred and juices run clear. Brush with sauce before serving. Serve remaining sauce on the side for dipping.
Nutrition Facts : Calories 332.3 calories, Carbohydrate 16.1 g, Cholesterol 72.8 mg, Fat 19 g, Fiber 0.8 g, Protein 24.4 g, SaturatedFat 9 g, Sodium 768.5 mg, Sugar 12.9 g
LIME-GINGER CHICKEN KABOBS WITH PEANUT SAUCE
These chicken thighs are flavorful, moist, and very easy to make. And when dipped into an Asian-inspired peanut sauce, just wait for the m-m-m-m-m's to begin. I like to serve this with Cucumber Slices with Dill (a recipe on this site) and white rice.
Provided by lutzflcat
Categories Meat and Poultry Recipes Chicken
Time 2h30m
Yield 4
Number Of Ingredients 16
Steps:
- Pat chicken thighs dry with a paper towel, cut into 1 1/2-inch chunks, and sprinkle with salt.
- Stir mayonnaise, lime zest, ginger, salt, and pepper for the marinade in a bowl until smooth. Place chicken in a resealable plastic bag, add marinade, seal, and massage the bag until all the chicken pieces are coated. Place in the refrigerator to marinate for at least 2 hours, or up to overnight.
- Soak 6-inch wooden skewers in a bowl of water for at least 30 minutes.
- Whisk peanut butter, lime juice, soy sauce, rice vinegar, honey, ginger, and sambal oelek together in a bowl. Slowly whisk in small amounts of warm water until dipping sauce reaches the desired consistency; set aside.
- Heat the grill to medium-high and oil the grate.
- Remove chicken from the marinade and thread chicken onto the skewers; discard marinade.
- Place skewers on the hot grill and cook until chicken is cooked through and juices run clear, 10 to 12 minutes, lowering the heat if chicken is browning too fast. Turn skewers as often as necessary for even browning, and to keep the chicken from burning.
- Garnish with chopped cilantro and serve with fresh lime wedges and peanut sauce for dipping.
Nutrition Facts : Calories 644.9 calories, Carbohydrate 14.2 g, Cholesterol 115.4 mg, Fat 50.1 g, Fiber 2.3 g, Protein 37.6 g, SaturatedFat 10 g, Sodium 1345 mg, Sugar 8 g
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