Deliciouschickentikkaskewers Recipes

CHICKEN PICCATA SKEWERS

Chicken Piccata Skewers image

Provided by Giada De Laurentiis

Time 35m

Yield 13 to 15 skewers

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 tablespoon all-purpose flour
1/4 cup dry white wine, such as Pinot Grigio
1/2 cup low-sodium chicken broth
1/4 teaspoon kosher salt
1/2 teaspoon lemon zest (from 1 lemon)
3 tablespoons fresh lemon juice (from 1 large lemon)
2 tablespoons capers
2 tablespoons chopped fresh Italian parsley
1 tablespoon unsalted butter
1 pound boneless skinless chicken breasts, sliced into long 1/3-inch-thick strips
1 teaspoon kosher salt
1 tablespoon olive oil
1 lemon, halved

Steps:

For the sauce: Heat a small saucepan over medium heat. Add the olive oil and whisk in the flour until smooth. Cook for 1 minute. Whisk in the wine, chicken broth and salt. Bring to a simmer, whisking constantly, until smooth. Reduce the heat to maintain a gentle simmer and simmer for 5 minutes. Stir in the lemon zest, juice, capers and parsley. Return to a simmer and whisk in the butter until smooth. Keep warm.
For the chicken: Preheat a grill pan over medium-high heat.
Thread one chicken strip on each bamboo skewer. Sprinkle the chicken all over with the salt and drizzle with the olive oil. Place on the grill pan and grill until golden brown and cooked through, about 2 minutes per side. Remove to a platter. Grill the lemon, cut-side down, alongside the chicken until charred, about 3 minutes. Squeeze over the cooked chicken. Serve with the piccata sauce on the side for drizzling.

CHICKEN SATAY SKEWERS RECIPE BY TASTY

Chicken Satay Skewers Recipe by Tasty image

Here's what you need: creamy peanut butter, coconut milk, spring onions, garlic, ginger, fresh Serrano chilies, curry powder, cumin, turmeric, salt, soy sauce, lime, boneless, skinless chicken thighs, peanuts, coconut milk, Bamboo or wooden skewer

Provided by Evelyn Liu

Categories Dinner

Yield 4 servings

Number Of Ingredients 16

Ingredients

¾ cup creamy peanut butter
¾ cup coconut milk
4 spring onions, roughly chopped
3 cloves garlic, peeled
10 g ginger, peeled
2 fresh Serrano chilies, roughly chopped
1 teaspoon curry powder
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon salt
2 tablespoons soy sauce
1 lime, juiced
8 boneless, skinless chicken thighs, diced
⅓ cup peanuts, chopped
½ cup coconut milk
Bamboo or wooden skewer

Steps:

In a food processor, blend the peanut butter, coconut milk, spring onions, garlic, ginger, chilies, curry powder, cumin, turmeric, salt, soy sauce, and lime juice into a smooth paste; this should make about 2 cups. Reserve half of the marinade and pour the other half over the chicken thighs. Mix and chill for 2 hours or overnight.
Preheat the oven to 425˚F (220˚C). Line a baking tray with parchment paper.
Skewer the marinated chicken onto bamboo skewers, then arrange the skewers so their ends rest on the edges of the baking tray, allowing the chicken to be suspended. Bake the chicken skewers for 15-20 minutes, until slightly dark brown on the edges and cooked through.
With no oil in the pan, toast the chopped peanuts on low to medium heat, stirring constantly until the peanuts turn golden brown, 2-3 minutes. Add in the reserved marinade and the coconut milk. Stir and cook until thick and very aromatic, 5-10 minutes.
Serve the chicken skewers with the sauce on the side.
Enjoy!

Nutrition Facts : Calories 808 calories, Carbohydrate 24 grams, Fat 61 grams, Fiber 6 grams, Protein 52 grams, Sugar 5 grams

CHICKEN DELICIOUS

Chicken Delicious image

For those of you who are trying to cut back on red meats, this is a great chicken recipe!! Full of flavor and savory fun!! Serve over hot, fluffy rice if desired.

Provided by CORWYNN DARKHOLME

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 4h10m

Yield 12

Number Of Ingredients 9

Ingredients

10 skinless, boneless chicken breast halves
1 teaspoon fresh lemon juice
salt and pepper to taste
⅛ teaspoon celery salt
1 teaspoon paprika
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
⅓ cup dry sherry
¼ cup grated Parmesan cheese

Steps:

Rinse the chicken breasts and pat dry. Season with the lemon juice, salt, pepper, celery salt and paprika to taste. Place in a slow cooker.
In a medium size bowl mix the mushroom and celery soups with the sherry/wine. Pour mixture over the chicken breasts and sprinkle with grated Parmesan cheese.
Cook on LOW setting for 8 to 10 hours, OR on HIGH setting for 4 to 5 hours.

Nutrition Facts : Calories 153.5 calories, Carbohydrate 4.7 g, Cholesterol 55 mg, Fat 5.1 g, Fiber 0.2 g, Protein 20.5 g, SaturatedFat 1.5 g, Sodium 478.9 mg, Sugar 0.8 g

CHICKEN TIKKA SKEWERS

Chicken tikka skewers image

This breezy dish is perfect for the grill or barbecue - and it's low-calorie too

Provided by Good Food team

Categories Dinner, Lunch, Main course

Time 40m

Number Of Ingredients 10

Ingredients

150g pot low-fat natural yogurt
2 tbsp hot curry paste
4 boneless, skinless chicken breasts , cubed
250g pack cherry tomatoes
4 wholemeal chapatis , warmed, to serve
½ cucumber , halved lengthways, deseeded and sliced
1 red onion , thinly sliced
handful chopped coriander leaves
juice 1 lemon
50g pack lamb's lettuce or pea shoots

Steps:

Put 8 wooden skewers in a bowl of water to soak. Mix the yogurt and curry paste together in a bowl, then add the chicken (if you have time, marinate for an hr or so). In a large bowl, toss together the cucumber, red onion, coriander and lemon juice. Chill until ready to serve.
Shake off any excess marinade, then thread the chicken pieces and cherry tomatoes onto the pre-soaked skewers. Cook under a medium grill for 15-20 mins, turning from time to time, until cooked through and nicely browned.
Stir the lettuce or pea shoots into the salad, then divide between 4 plates. Top each serving with 2 chicken tikka skewers and serve with the warm chapatis.

Nutrition Facts : Calories 234 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 0.7 milligram of sodium

GLAZED CHICKEN SKEWERS RECIPE BY TASTY

Glazed Chicken Skewers Recipe by Tasty image

Here's what you need: boneless, skinless chicken thighs, green onion, canola oil, soy glaze, green onion, soy sauce, rice vinegar, sake, sugar, bamboo skewer

Provided by Alvin Zhou

Categories Sides

Time 30m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 lb boneless, skinless chicken thighs, cut into 1-inch (2 1/2 cm) chunks
1 cup green onion, sliced into 1-inch (2 1/2 cm) pieces
3 tablespoons canola oil
½ cup soy glaze
green onion, thinly sliced, to garnish
1 cup soy sauce
¼ cup rice vinegar
¼ cup sake
¼ cup sugar
bamboo skewer, 6-inch (15cm)

Steps:

Skewer 3-4 pieces of chicken and green onions in an alternating pattern on a bamboo skewer. Repeat with remaining chicken & onions.
Heat oil in a pan over medium-high heat.
Sear 3-4 skewers at a time and flip when the undersides are golden brown.
In a medium pot, combine all ingredients for glaze and bring to a boil until the bubbles start to become sticky and glossy.
Brush the glaze on the skewers evenly and cook for about 4 more minutes, flipping every minute and glazing occasionally.
Cool, then serve with additional green onions on top!
Enjoy!

Nutrition Facts : Calories 307 calories, Carbohydrate 25 grams, Fat 12 grams, Fiber 0 grams, Protein 21 grams, Sugar 21 grams

INDIAN CHICKEN TIKKA SKEWERS

Indian Chicken Tikka Skewers image

I love the flavors in this Indian chicken tikka dish and the color is amazing!

Provided by Melissa Banks

Time 12h45m

Yield 4

Number Of Ingredients 12

Ingredients

2 cups plain yogurt
2 tablespoons tomato paste
2 tablespoons lemon juice
1 (1 inch) piece fresh ginger, chopped
4 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons curry powder
½ teaspoon paprika
4 (5 ounce) skinless, boneless chicken breasts, cubed
bamboo skewers, soaked in water for 30 minutes
3 tablespoons butter, melted

Steps:

Mix yogurt, tomato paste, lemon juice, ginger, garlic, cumin, coriander, curry, and paprika together in a glass or ceramic bowl. Refrigerate for 8 hours or overnight.
Add chicken to the marinade, cover, and refrigerate for at least 4 hours.
Bring chicken to room temperature, 15 to 20 minutes. Skewer on bamboo skewers and place on a baking sheet.
Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
Bake in the preheated oven until chicken is no longer pink in the center, 20 to 35 minutes, drizzling with melted butter during the last 5 minutes of cooking.

Nutrition Facts : Calories 336.4 calories, Carbohydrate 13.8 g, Cholesterol 110.8 mg, Fat 14.6 g, Fiber 1.5 g, Protein 37 g, SaturatedFat 7.7 g, Sodium 284.7 mg, Sugar 9.9 g