THAI CHICKEN SKEWERS
These Thai chicken skewers are marinated in coconut milk, curry and spices and then grilled to perfection. It's a quick and easy meal that's packed full of flavor!
Provided by Alyssa Rivers
Categories Appetizer
Time 1h15m
Number Of Ingredients 17
Steps:
- Place the coconut milk, brown sugar, curry pasta, ginger, lime zest, salt and pepper in a resealable freezer bag. Seal and shake to combine.
- Place the chicken in the bag. Marinate in the refrigerator for at least one hour or up to 8 hours.
- Remove the chicken from the marinade and thread onto skewers.
- Preheat the grill or a grill pan to medium heat. Place the chicken skewers on the grill and cook for 4-5 minutes on each side or until cooked through.
- Sprinkle the cilantro and peanuts on top of the chicken and serve with peanut sauce.
Nutrition Facts : Calories 657 kcal, Carbohydrate 22 g, Protein 42 g, Fat 47 g, SaturatedFat 26 g, Cholesterol 91 mg, Sodium 1414 mg, Fiber 4 g, Sugar 15 g, ServingSize 1 serving
THAI-STYLE CHICKEN SKEWERS
Our chicken skewers are not only festive and colorful, but each skewer is 39 calories and the sauce is fat free.
Provided by Food Network Kitchen
Time 22m
Yield 20 skewers
Number Of Ingredients 14
Steps:
- Pound each chicken breast between 2 lightly oiled sheets of parchment or waxed paper into a 4 by 4 inch piece about 1/8-inch thick.
- Lay a piece of chicken smooth-side down on the work surface. Spread 1/2 teaspoon of the chile paste over the surface and season with salt and pepper, to taste. Trim and halve the scallions lengthwise. Lay them side-by-side across the lower third of the chicken, so there is white and greens at both ends. Top with 2 or 3 pieces of the red and yellow peppers. Roll the chicken around the vegetables into a tight cylinder. Thread a wooden skewer through the seam of the roll to seal. Repeat with the remaining chicken and vegetables to make 4 rolls. These can be made up to 24 hours ahead and refrigerated.
- Preheat the oven to 425 degrees F.
- Heat the oil in an oven-proof nonstick skillet over high heat. Season the rolls with salt and pepper, to taste. Lay the rolls, seam side down, in the pan, and cook, turning occasionally, until browned, about 2 minutes. Transfer the pan to the oven, and cook until the chicken is cooked through, about 5 minutes more. Meanwhile, make the sauce. Combine the lime juice, fish sauce, water, chile paste, honey, mint and coriander in a small bowl and set aside.
- To serve: Carefully remove the skewers, taking care to keep the rolls intact. Cut across the rolls to make round pieces about 3/4-inch thick, and thread onto skewers. Transfer to a platter, sprinkle with peanuts and serve with the dipping sauce.
MAI TAI CHICKEN SKEWERS
A perfect snack, or crowd-pleasing appetizer, these mai tai chicken skewers are three bites of pure deliciousness.
Provided by Betty Crocker Kitchens
Categories Snack
Time 40m
Yield 10
Number Of Ingredients 12
Steps:
- Soak skewers in water at least 30 minutes to prevent burning. Spray grill rack with cooking spray. Heat gas or charcoal grill.
- Cut each chicken breast in half lengthwise, then cut crosswise to make 10 (about 1-inch) pieces. Cut onions into 20 (about 2-inch) pieces. In small bowl, mix corn syrup, rum, lemon juice, lime peel, lime juice and almond extract. Reserve 3 tablespoons.
- On each skewer, alternately thread 2 chicken pieces, 2 onion pieces and 1 pineapple chunk. Brush kabobs with about half of the remaining sauce.
- Place kabobs on grill over medium heat. Cover grill; cook 7 to 10 minutes, turning and brushing with remaining sauce after 5 minutes, or until chicken is no longer pink in center. Place kabobs on serving platter. Thread end of each skewer with cherry. Spoon reserved 3 tablespoons sauce evenly over kabobs; sprinkle with coconut.
Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 20 mg, Fat 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 30 mg, Sugar 10 g, TransFat 0 g
CHICKEN SATAY SKEWERS
Celebrate warmer breezes by sharing a tropical combo: Thai-inspired chicken skewers and a Pineapple-Rum Cocktail.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 15m
Number Of Ingredients 9
Steps:
- In a bowl, toss chicken with sesame oil, soy sauce, garlic, and 1/4 teaspoon of the red-pepper flakes. Season with salt and pepper. Thread each chicken strip lengthwise onto a skewer.
- Make dipping sauce: In a small bowl, whisk together peanut butter, vinegar, remaining 1/4 teaspoon red-pepper flakes, and 2 to 3 tablespoons water.
- Heat grill pan over high. Working in batches, brush pan with oil, and cook chicken until opaque throughout, 1 to 2 minutes per side. Serve chicken skewers with dipping sauce.
Nutrition Facts : Calories 131 g, Fat 8 g, Protein 14 g
CHICKEN SATAY SKEWERS RECIPE BY TASTY
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
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
TAHINI CHICKEN SKEWERS
These tahini Asian chicken skewers are marinated and grilled. Delicious for a easy, quick summer BBQ!
Provided by Hannah Elliott
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 3h30m
Yield 10
Number Of Ingredients 12
Steps:
- Place garlic, soy sauce, sugar, red wine vinegar, tahini, lemon juice, Sriracha sauce, and pepper in a food processor. Blend well until smooth.
- Pour the marinade into a zip-top bag; add chicken, green onions, and toasted sesame seeds. Marinate in the refrigerator for at least 3 hours to overnight.
- Meanwhile, place wooden skewers in a container filled with water and soak at least 2 hours.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Thread chicken onto skewers.
- Grill chicken skewers until chicken is no longer pink in the center and juices run clear, about 3 minutes per side.
Nutrition Facts : Calories 146.7 calories, Carbohydrate 14.4 g, Cholesterol 32.3 mg, Fat 3.9 g, Fiber 1 g, Protein 13.8 g, SaturatedFat 0.7 g, Sodium 801.1 mg, Sugar 10.6 g
MAI TAI CHICKEN
I was planning on making rum chicken but didn't have any regular rum, so I came up with this pineapple-mai tai version instead. Fresh pineapple can be substituted for canned.
Provided by nichole
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
- Place the chicken breasts in the prepared dish. Season to taste with salt and pepper.
- Cook in preheated oven until no longer pink, 15 to 20 minutes.
- Meanwhile, stir together the mai tai drink, pineapple, and sweet and sour mix in a bowl until evenly blended. Remove chicken from oven, and top with half of the pineapple mixture. Return to oven, and cook chicken until juices run clear, about 15 minutes more. Serve with remaining pineapple mixture.
Nutrition Facts : Calories 801.6 calories, Carbohydrate 60.6 g, Cholesterol 145.1 mg, Fat 21.2 g, Fiber 1.5 g, Protein 48.1 g, SaturatedFat 6.1 g, Sodium 154.3 mg, Sugar 57.1 g
EASY THAI CHICKEN SKEWERS
These succulent spicy Easy Thai Chicken Skewers are quick to prepare, and they're paleo too!
Provided by Elaine
Categories Dinner Entrée/Main Dish
Time 1h30m
Number Of Ingredients 7
Steps:
- If using wooden skewers, soak in water for at least 30 minutes.
- Mix all marinade ingredients together.
- Cut chicken into 1-inch cubes or strips and thread onto skewers. (Alternatively, you can marinate the chicken first and thread onto skewers just before grilling.)
- Put chicken pieces in a shallow dish, pour marinade over top and turn chicken pieces to make sure all are coated or submerged. Let marinate for at least an hour in the refrigerator
- Grill over medium heat, turning after 7 minutes. Grill on the other side until chicken is no longer pink and the internal temperature of the thickest parts registers 165°F.
- Add a squeeze of lime and serve with lime quarters. Delicious over Never-Fail Thai Coconut Rice.
Nutrition Facts : Calories 244 kcal, Carbohydrate 22 g, Protein 28 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 1754 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
THAI CHICKEN SKEWERS
A quick to prepare and extremely low-fat recipe from the 26 February 2007 issue of the Australian 'Woman's Day'. In Melbourne, we have many Thai restaurants and Thai recipes are featured regularly in our cooking magazines. NOT my sort of recipe: sounds way too hot for me, but I know that many others will love this! The preparation time below does not include the 15 minutes marinating time. I have suggested this recipe as also being suitable for picnics - where you'd take your marinated chicken in one container, and fresh salad greens in another container, and BBQ your chicken once you're at the picnic site.
Provided by bluemoon downunder
Categories Chicken
Time 25m
Yield 12 Thai chicken skewers, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, combine the yoghurt, coriander, ginger, lemongrass, chilli, fish sauce and cumin.
- Add the chicken to the bowl and toss well to coat; allow to marinate for 15 minutes in the fridge; thread the chicken onto damp (see TIPS below) skewers.
- Heat a char-grill or pan on medium; spray with oil; cook skewers for 4-5 minutes each side until the chicken is cooked through; serve with lime wedges and steamed Asian greens.
- TIPS: Soak the skewers in water for 20 minutes before cooking, to prevent scorching. Steam Asian greens in a steamer over gently simmering water; drain and drizzle with hoisin to serve.
THAI CHICKEN APPETIZER SKEWERS
This is a nutty, spicy, and citrus-fresh chicken recipe that lets you treat your family and guests to a delicious range of Thai flavors!
Provided by Feast Your Eyes
Categories Chicken Breast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Rinse chicken; pat dry with paper towels. Slice chicken crosswise into 3-inch-wide strips, 1/4-inch to 3/8-inch thick; place in a shallow glass dish.
- In a small bowl, combine the marinade ingredients; pour over the chicken and toss well to coat. Cover and marinate in refrigerator for at least 30 minutes, but no more than 2 hours. Stir mixture occasionally.
- Prepare grill for direct cooking; brush rack with vegetable or peanut oil.
- Meanwhile, combine the dipping sauce ingredients (except the chopped peanuts) in a small saucepan. Cook and stir (constantly) over medium heat - Bring to a boil. Reduce heat and simmer, uncovered, 2 to 4 minutes or until slightly thickened, smooth and bubbly. Keep warm in a small serving bowl; garnish with chopped peanuts just before serving.
- Drain chicken; reserve the marinade. Thread the chicken strips, accordion-style, onto twelve 6-inch metal skewers.
- Transfer skewered chicken to prepared rack of uncovered grill. Grill directly over medium coals 8 to 10 minutes or until the chicken is tender and no longer pink. (DO NOT OVERCOOK!) Turn once, halfway through grilling time, and brush often with the reserved marinade during the last 5 minutes of cooking. Discard remaining marinade.
- Serve immediately on skewers with the warm peanut sauce for dipping.
More about "mai tai chicken skewers recipes"
THAI CHICKEN SKEWERS RECIPE | NEW IDEA FOOD
From newideafood.com.au
CHICKEN SATAY SKEWERS - PINCH OF NOM
From pinchofnom.com
THAI COCONUT CHILI CHICKEN SKEWERS - 12 TOMATOES
From 12tomatoes.com
CHICKEN SATAY WITH PEANUT SAUCE - DAMN DELICIOUS
From damndelicious.net
GRILLED THAI CURRY CHICKEN SKEWERS WITH COCONUT …
From onceuponachef.com
CHICKEN SATAY (AUTHENTIC AND THE BEST RECIPE!) - RASA …
From rasamalaysia.com
THAI CHICKEN SATAY WITH PEANUT SAUCE | RECIPETIN EATS
From recipetineats.com
THAI CURRY CHICKEN SKEWERS IN 15 MINUTES - VEENA …
From veenaazmanov.com
MINI CHICKEN SATAY SKEWERS - SERVED 4 WAYS - THE …
From theendlessmeal.com
THAI CHICKEN APPETIZER SKEWERS - REALEMON AND REALIME
From realemon.ca
THAI CHICKEN SATAY SKEWERS - SEASONED SPRINKLES
From seasonedsprinkles.com
ITALIAN CHICKEN SKEWERS - MANITOBA CHICKEN
From manitobachicken.ca
JAPANESE CHICKEN SKEWERS - YAKITORI (SUPER EASY!) - TIFFY COOKS
From tiffycooks.com
MAI TAI CHICKEN SKEWERS
From pinterest.com
TOP THAI CHICKEN SATAY SKEWERS & PEANUT DIP - AIR FRYER/BBQ
From tastythais.com
CHICKEN SATAY SKEWERS WITH SPICY PEANUT SAUCE - CREME DE LA …
From lecremedelacrumb.com
TERIYAKI CHICKEN SKEWERS - AMANDA COOKS & STYLES
From amandacooksandstyles.com
MALAYSIAN CHICKEN SATAY RECIPE | CHICKEN SKEWERS RECIPES
From orientasian.in
THAI CHICKEN SATAY SKEWERS WITH PEANUT SAUCE - THE WICKED NOODLE
From thewickednoodle.com
CHICKEN SATAY SKEWERS (2 INGREDIENTS) – FEAST GLORIOUS FEAST
From feastgloriousfeast.com
ASIAN CHICKEN SKEWERS WITH GARLIC SOY MARINADE - VEENA AZMANOV
From veenaazmanov.com
CHICKEN SATAY SKEWERS - JENNIFER MEYERING
From jennifermeyering.com
THAI CHICKEN SATAY SKEWERS - DISHES & DUST BUNNIES
From dishesanddustbunnies.com
THAI CHICKEN SATAY SKEWERS - SAVOR WITH JENNIFER
From savorwithjennifer.com
CHICKEN SATAY SKEWERS | BLUE JEAN CHEF - MEREDITH LAURENCE
From bluejeanchef.com
CHICKEN SATAY SKEWERS RECIPE - BBC FOOD
From bbc.co.uk
MAI TAI CHICKEN SKEWERS
From pinterest.com
EASY CHICKEN SATAY SKEWERS - MY FUSSY EATER | EASY KIDS RECIPES
From myfussyeater.com
CHICKEN SKEWERS WITH THAI CHILI SAUCE | METRO
From metro.ca
MAI TAI CHICKEN THIGHS - BARBECUE RECIPE / THE COUNTRYWIVES
From annabelandgrace.com
THAI CHICKEN SKEWERS RECIPE - RECIPES.NET
From recipes.net
THAI CHICKEN SATAY SKEWERS WITH PEANUT SAUCE - THE FOOD CHARLATAN
From thefoodcharlatan.com
THAI SATAY SKEWERS - A SOUTH EAST ASIAN CLASSIC FROM COOK EAT WORLD
From cookeatworld.com
CHICKEN SATAY SKEWERS WITH PEANUT SAUCE - KHIN'S KITCHEN
From khinskitchen.com
MAI TAI CHICKEN SKEWERS
From pinterest.co.uk
SATAY CHICKEN SKEWERS | THAI RECIPES | GOODTOKNOW
From goodto.com
GRILLED CHICKEN SATAY SKEWERS (GAI SATAY) | CHATELAINE
From chatelaine.com
THAI GRILLED CHICKEN SKEWERS - GAI YANG RECIPE - NAPOLEON
From napoleon.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love