Chicken Skewers With Cool Avocado Sauce Recipes

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CHICKEN SKEWERS WITH COOL AVOCADO SAUCE



Chicken Skewers with Cool Avocado Sauce image

I'm always looking for lighter recipes to take on tailgate outings-and this one works fabulously for grilling. Just whip up the marinade, add the chicken and take it along to the pregame festivities. -Veronica Callaghan, Glastonbury, Connecticut

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 16 skewers (3/4 cup sauce).

Number Of Ingredients 12

1 pound boneless skinless chicken breasts
1/2 cup lime juice
1 tablespoon balsamic vinegar
2 teaspoons minced chipotle pepper in adobo sauce
1/2 teaspoon salt
SAUCE:
1 medium ripe avocado, peeled and pitted
1/2 cup fat-free sour cream
2 tablespoons minced fresh cilantro
2 teaspoons lime juice
1 teaspoon grated lime zest
1/4 teaspoon salt

Steps:

  • Flatten chicken to 1/4-in. thickness; cut lengthwise into sixteen 1-in.-wide strips. In a large bowl, combine the lime juice, vinegar, chipotle pepper and salt; add the chicken and turn to coat. Cover and refrigerate for 30 minutes. , Meanwhile, for the sauce, place remaining ingredients in a food processor; cover and process until blended. Transfer to a serving bowl; cover and refrigerate until serving., Drain chicken, discarding marinade in bowl. Thread meat onto 4 metal or soaked wooden skewers. On a lightly oiled rack, grill skewers, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until no longer pink, turning frequently. Serve with sauce.

Nutrition Facts : Calories 59 calories, Fat 3g fat (0 saturated fat), Cholesterol 17mg cholesterol, Sodium 74mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic exchanges

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

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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