Chicken Kebabs With No Cook Peach Chutney Recipes
EASY CHUTNEY CHICKEN KEBABS
I have not tried this, but it was in today's newspaper and I wanted to share. With bbq season practically here, I thought this was a great recipe to have on hand. Prep time includes overnight marinating, which is not necessary. Kebabs can be served as a main course, an appetizer, or just a snack!
Provided by Lennie
Categories Lunch/Snacks
Time P1DT15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place chicken chunks in a mixing bowl and set aside.
- In a food processor or blender, place chutney, soy sauce, sugar and oil; process or blend until mixture is smooth.
- Pour chutney mixture over chicken and stir to coat well.
- Cover and refrigerate for a minimum of 1 hour; maximum 24 hours.
- Before dinner, find skewers; if metal, fine, but if using wooden ones they must be soaked in water for 30 minutes so they won't burn.
- Preheat bbq and grease grill, or preheat broiler.
- Prepare kebabs: Put 3 pieces of chicken and 3 pieces of pepper, alternating, on each skewer.
- Chicken will cook faster on bbq: cook kebabs about 8 minutes, turning often.
- Or broil on wire rack on shallow baking sheet set on rack in centre of oven, about 8 inches from broiler; broil, turning partway through, until chicken feels springy, about 15 minutes.
PEACH CHUTNEY CHICKEN
This is a really easy recipe, that kids and adults love. I serve it with basmati rice and green beans. I also use South African peach chutney that is readily available in Australia (called Mrs Balls or Wellingtons).
Provided by Kalice
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preaheat oven to 180c/350f.
- Combine peach chutney and mustard.
- Place chicken breasts in a single layer in a greased baking dish, I use a Lasagne dish.
- Cover chicken with chutney mixture, then sprinkle cheese over.
- Cover with foil and bake for 20 minutes.
- Uncover and bake for a further 5-10 minutes until juices run clear.
Nutrition Facts : Calories 326.9, Fat 19.7, SaturatedFat 7.8, Cholesterol 112.6, Sodium 236.3, Carbohydrate 0.4, Fiber 0.1, Sugar 0.2, Protein 35
INDIAN-SPICED CHICKEN KEBABS WITH CILANTRO-MINT CHUTNEY
Categories Chicken Poultry Appetizer Broil Marinate Yogurt Winter Bon Appétit Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 24
Number Of Ingredients 19
Steps:
- For chutney:
- Blend first 5 ingredients and 2 tablespoons yogurt in blender or processor. Blend in more yogurt if necessary to make smooth paste. (Chutney can be made 1 day ahead. Cover and refrigerate.)
- For chicken:
- Whisk first 6 ingredients in large bowl to blend. Add chicken and toss to coat. Cover and refrigerate at least 2 hours and up to 12 hours.
- Preheat broiler. Thread 1 chicken piece on each skewer. Cover exposed part of skewers with foil. Broil chicken until cooked through, turning occasionally, about 8 minutes. Arrange lettuce and cucumber on platter. Top with chicken. Squeeze lime over. Serve chicken with Cilantro-Mint Chutney.
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