GRILLED CHICKEN SKEWERS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 25m
Yield 20 to 25 skewers
Number Of Ingredients 12
Steps:
- Preheat a grill or grill pan to medium heat.
- To make the peanut sauce, put the peanut butter in a blender with the soy sauce, honey, ginger, red pepper flakes, chili oil and lime juice. Add 1/4 cup very hot water as you blend the mixture. Check the consistency and add a little more hot water if needed to make it very smooth. Transfer the sauce to a small dish, cover it with plastic wrap and set aside.
- Brush the grill with oil. Thread the chicken onto the skewers and grill on both sides until the chicken is done in the middle, 2 to 3 minutes per side. Remove to a serving platter and sprinkle on the cilantro.
- Serve the skewers with dishes of the peanut sauce and a good-quality barbecue sauce for dipping.
GRILLED CHICKEN SKEWERS WITH TOUM (SHISH TAOUK)
Toum, an intense garlic sauce usually paired with shawarma, is used as both a marinade and a condiment in this chicken dish.
Provided by Kamal Mouzawak
Categories Bon Appétit Summer Dinner Chicken Grill Grill/Barbecue Garlic Lemon Juice Coriander Skewer Kid-Friendly Small Plates Soy Free Dairy Free Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 14
Steps:
- Toum:
- Pulse garlic, egg whites, and lemon juice in a food processor until smooth. With motor running, very gradually stream in half of the oil (this will help the emulsion stay together). Scrape down sides of processor and continue to process, gradually adding remaining oil, until mixture thickens and becomes light and airy (it should cling to a spoon). Season with salt.
- Do Ahead: Toum can be made 2 days ahead. Cover and chill.
- Chicken and assembly:
- Mix lemon juice, tomato paste, coriander, 1/4 cup toum, and 3 Tbsp. oil in a large bowl to combine. Transfer marinade to a large resealable plastic bag. Save remaining toum for serving.
- Working one at a time, slice chicken thighs in half lengthwise and season generously with salt. Add to bag with marinade, seal bag, and massage marinade into chicken. Chill at least 3 hours and up to 12 hours.
- Let chicken sit at room temperature 1 hour before grilling.
- Prepare a grill for medium heat; oil grate. Thread chicken onto skewers, folding pieces back and forth accordion-style so they pile onto themselves (it should be about 3 strips per skewer). Grill, turning occasionally, until browned and beginning to char in spots, 10-12 minutes.
- Serve chicken on top of pitas, with pickles and reserved toum alongside
GRILLED CHICKEN TERIYAKI SKEWERS WITH MISO RANCH
If 'teri' means 'shine,' and 'yaki' refers to grilling, then these chicken skewers are the poster children for teriyaki. Marinated in soy sauce, sake, and mirin, the chicken is grilled to sweet, smoky perfection and dipped in a refreshing, herby miso 'ranch' sauce that'll send your summer cookout guests into a frenzy. The only bottles not invited to this party are bottled teriyaki sauces! Garnish with sesame seeds if desired.
Provided by Chef John
Categories World Cuisine Recipes Asian Japanese
Time 2h45m
Yield 12
Number Of Ingredients 20
Steps:
- Soak bamboo skewers in water.
- Cut chicken thighs in half lengthwise along the creases and halve the thicker portions to get 3 or 4 pieces each. Place chicken in a bowl. Pour in soy sauce, sake, mirin, ginger, green onions, brown sugar, and oil. Toss by hand until well combined and brown sugar is dissolved. Cover top in plastic wrap and marinate in the refrigerator for 2 to 6 hours.
- Combine mayonnaise, sour cream, buttermilk, and miso in a bowl. Add green onion, garlic, tarragon, dill, and chives. Season with black pepper and cayenne. Whisk dressing until thoroughly combined.
- Thread chicken pieces onto skewers. Strain marinade into a saucepan and bring to a boil to make the glaze.
- Preheat a grill for medium-high heat. Grill skewers, basting with some of the reserved marinade, until meat firms up and springs back to the touch, 4 to 5 minutes per side.
- Serve skewers next to the miso ranch dressing and brush with reserved glaze.
Nutrition Facts : Calories 280.3 calories, Carbohydrate 9.6 g, Cholesterol 54.2 mg, Fat 18.6 g, Fiber 0.3 g, Protein 14.3 g, SaturatedFat 4 g, Sodium 788 mg, Sugar 7.8 g
GRILLED TERIYAKI CHICKEN THIGH SKEWERS
You'll want to plan ahead with this recipe to allow the thighs to marinate long enough.
Provided by thedailygourmet
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes
Time 1h25m
Yield 4
Number Of Ingredients 10
Steps:
- Combine water, brown sugar, soy sauce, mirin, agave, garlic, and ginger in a saucepan over medium heat. Combine tapioca flour with 2 tablespoons water in a bowl; whisk until dissolved. Add mixture to the teriyaki sauce in the saucepan.
- Heat sauce until it thickens to your desired thickness. Add more water if sauce becomes too thick.
- Remove sauce from heat and reserve 1/4 cup for basting. Combine remaining sauce and chicken in a bowl and refrigerate for 1 hour.
- Thread chicken strips onto skewers.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill chicken skewers on the preheated grill for 3 minutes per side, basting with reserved teriyaki sauce.
Nutrition Facts : Calories 284.2 calories, Carbohydrate 14.9 g, Cholesterol 79.8 mg, Fat 14 g, Fiber 0.3 g, Protein 22.7 g, SaturatedFat 3.9 g, Sodium 522.2 mg, Sugar 12.1 g
GRILLED SPIRAL CHICKEN SKEWERS
Easy to make ahead for a quick dinner.
Provided by Cindy Larkins
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Broiled
Time 2h30m
Yield 4
Number Of Ingredients 6
Steps:
- Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to a 1/4-inch thickness. Remove top sheet of plastic. Cut each chicken breast into strips. Roll up and thread on a skewer.
- Combine parsley, Dijon mustard, Parmesan cheese, basil, and garlic in a small bowl. Spread mixture over skewered chicken.
- Place chicken skewers on a baking sheet and cover with plastic wrap. Refrigerate until flavors combine, at least 2 hours.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Uncover skewers and broil in the preheated oven, turning once halfway through, until chicken is no longer pink and tender, 10 to 15 minutes.
Nutrition Facts : Calories 164.5 calories, Carbohydrate 4.7 g, Cholesterol 69.3 mg, Fat 3.7 g, Fiber 0.5 g, Protein 26 g, SaturatedFat 1.3 g, Sodium 480.4 mg, Sugar 0.2 g
GRILLED CHICKEN AND ROMAINE WITH CAPER DRESSING
Grill the lettuce? Trust us, you'll make this dish again and again.
Provided by The Bon Appétit Test Kitchen
Time 40m
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat barbecue (medium-high heat). Puree vinegar and next 4 ingredients in small processor until almost smooth. Season dressing to taste with salt and pepper. Combine chicken and 1/4 cup dressing in medium bowl. Sprinkle with salt and pepper.
- Let stand at room temperature 15 minutes. Place romaine, cut side up, on baking sheet. Drizzle with 1/4 cup dressing; turn to coat. Grill chicken until cooked through, about 6 minutes per side. Transfer to plate. Grill romaine until charred and slightly wilted on all sides, about 2 minutes.
- Transfer 1 chicken breast and 1 romaine spear to each of 4 plates. Drizzle chicken with remaining dressing, sprinkle generously with cheese, and serve.
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