Hoisin Chicken Kebabs Recipes

HOISIN CHICKEN AND BOK CHOY KEBABS

Steps:

• Preheat a grill to medium high and brush the grates with vegetable oil. Combine 2 tablespoons vegetable oil, the soy sauce, ginger, five-spice powder and white pepper in a large bowl. Add the chicken and toss to coat. Thread the chicken onto four 10-inch skewers. Thread the peppers and bok choy onto 4 more skewers.
• Grill the chicken, covered, turning occasionally, until well marked, 10 to 12 minutes, brushing with the hoisin sauce during the last minute of grilling. Sprinkle with sesame seeds and scallions.
• Meanwhile, brush the vegetable kebabs with vegetable oil and season with salt. Grill until the vegetables are charred, about 3 minutes per side. Serve with the chicken kebabs.

HOISIN CHICKEN KEBABS

Steps:

• Cut chicken breast into one inch pieces and set aside.
• In a medium bowl add Hoisin sauce, fresh ginger, sesame oil and rice vinegar, mix well.
• Reserve about two tablespoons of the sauce to base the chicken while it's cooking.
• Add chicken and mix well.
• Cover and refrigerate for ten minutes.
• Preheat BBQ or grill to medium high heat.
• After ten minutes, thread chicken onto metal or wooden skewers.
• Place the chicken on the BBQ or grill and cook chicken. While cooking base chicken with reserve sauce and turn often. Cooking time will depend on the thickness of the chicken, but should take about eight minutes until its slightly charred.
• Serve and garnish with a sprinkle of sesame seeds.
• Enjoy.

ONE RECIPE, TWO MEALS: CHICKEN KEBABS

Steps:

• Preheat a grill for cooking over medium-high heat. Evenly divide the chicken into two bowls. Drizzle one bowl with a tablespoon of olive oil and drizzle the other with the hoisin sauce. Let the hoisin chicken marinate for a little bit while you cook the kids' meal.
• Skewer the olive oil chicken onto a metal skewer. Sprinkle with a little salt and pepper, then place the kebab on the hot grill. Slide half of the red bell pepper chunks onto another skewer and place on the grill. Cook, turning once, until the chicken is cooked through and you get nice grill marks on the veggies (about 5 minutes for the chicken and 10 minutes for the veggies).
• Meanwhile, boil the sugar snap peas in boiling water until crisp-tender, about 5 minutes. Drain and set aside.
• Now, slide the remaining red bell pepper and onion chunks onto another skewer, and slide the hoisin chicken onto its own skewer. Grill the meat and veggies until cooked through and nicely charred on all sides, glazing the chicken with the extra hoisin sauce as you cook it.
• Place the soy sauce, brown sugar, sambal oelek, lime juice and the remaining tablespoon olive oil in a bowl and whisk to combine. Divide between 2 small cups and garnish with half the scallions.
• Serve the kids' kebab with the red bell peppers, snow peas and dipping sauce.
• Serve the adults' hoisin kebab with the onion and bell pepper kebab. Garnish the chicken with the remaining chopped scallions and a nice sprinkling of sesame seeds. Don't forget the dipping sauce!

HOISIN CHICKEN SKEWERS

Steps:

• Prepare barbecue (medium-high heat). Whisk first 4 ingredients in medium bowl to blend. Place 2 tablespoons sauce in small bowl for glaze. Mix chicken into remaining sauce; let stand 10 minutes. Thread chicken onto 4 metal skewers, spacing pieces 1/2 inch apart. Sprinkle lightly with salt and pepper. Grill chicken until cooked through and slightly charred, brushing with glaze and turning often, about 8 minutes. Sprinkle with sesame seeds.

SESAME CHICKEN KEBABS WITH ORANGE HOISIN SAUCE

Steps:

• Marinate chicken in mixture of soy sauce, sesame oil, olive oil, lemon juice, garlic, ginger, chilies and rosemary leaves for at least two hours. Thread chicken on skewers.
• Combine hoisin sauce, vinegar, orange juice, scallions and sesame oil. Season to taste with salt and pepper.
• Preheat grill or broiler. Cook chicken for about five minutes on each side, or until done, basting with marinade. Garnish plates with rosemary sprigs. Serve sauce separately in small bowl.