Sizzling Chicken Skewers 70 Recipes

SIZZLING CHICKEN SKEWERS

Steps:

• Slice chicken lengthwise into strips. Mix peanut butter, brown sugar, salt, cayenne, cilantro, salsa, soy sauce, lemon juice and garlic. Adjust seasoning. Marinate chicken for 4 hours.
• When ready to grill, alternate chicken with green onion and bell pepper onto skewers (soak wooden skewers in water prior to grilling). Grill until chicken is cooked through.

GRILLED CHICKEN SKEWERS

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.

FILIPINO-STYLE BARBECUE CHICKEN

Steps:

• Mash ripe banana, tomato paste, vinegar, brown sugar, oil, ginger, onion powder, garlic powder, cayenne, salt, allspice, and turmeric together in a saucepan. Add water and stir to combine.
• Place over medium-high heat and bring to a simmer. Stir to combine. Reduce heat to medium and simmer until reduced and thickened, 7 to 10 minutes. Remove from heat; reserve 3 tablespoons for the basting sauce, leaving about 1/2 cup for the marinade.
• Transfer ½ cup banana ketchup to a bowl and add lemon-lime soda, soy sauce, garlic, brown sugar, black pepper, and lemon juice for the marinade. Whisk until combined. Add halved chicken thighs and toss to coat.
• Cover with plastic wrap and marinate in the refrigerator for 4 to 18 hours.
• When you are ready to cook the chicken, combine reserved 3 tablespoons banana ketchup, soy sauce, brown sugar, oil, and fish sauce in a small bowl for basting sauce.
• Preheat a charcoal grill until coals are very hot.
• Remove chicken from the refrigerator and place on metal skewers, folding in half with the smooth side on the outside, the rougher side folded in.
• Grill chicken over hot coals until no longer pink in the centers, 15 to 20 minutes, turning and basting every 2 to 3 minutes. Serve with accumulated juices or extra basting sauce.

SIZZLING CHICKEN SKEWERS

Steps:

• In a large mixing bowl, combine crunchy peanut butter, cilantro, salsa, brown sugar, soy sauce, salt, lemon juice, cayenne pepper, black pepper, garlic and green onions; mix well. Add chicken to the marinade, cover and refrigerate for at least 4 hours.
• While the chicken is marinating, soak bamboo skewers in water for one hour so they will not burn on the grill.
• Preheat the barbeque to a high heat. Or preheat your oven to broil.
• Thread chicken onto skewers like a snake, and in between each loop add a cube of bell pepper.
• Grill skewers, turning once, over charcoal for 4 to 6 minutes; or broil, until just browned and cooked through.

EASY CHICKEN SKEWERS

Steps:

• Mix water, barbecue sauce, peanut butter, soy sauce, cilantro and mustard in medium bowl with wire whisk. Refrigerate half of the mixture to use as a dipping sauce. Pour remaining mixture into large resealable plastic bag. Add chicken; seal bag. Shake gently to coat chicken. Refrigerate 1 to 2 hours to marinate.
• Preheat grill to medium-high heat. Thread chicken onto 12 skewers in ribbon fashion; discard any remaining marinade in bag.
• Grill 5 to 7 min. or until chicken is cooked through. Serve with the reserved dipping sauce.

SIZZLING CHICKEN SKEWERS

Steps:

• In a large mixing bowl, combine crunchy peanut butter, cilantro, salsa, brown sugar, soy sauce, salt, lemon juice, cayenne pepper, black pepper, garlic and green onions; mix well. Add chicken to the marinade, cover and refrigerate for at least 4 hours.
• While the chicken is marinating, soak bamboo skewers in water for one hour so they will not burn on the grill.
• Preheat the barbeque to a high heat. Or preheat your oven to broil.
• Thread chicken onto skewers like a snake, and in between each loop add a cube of bell pepper.
• Grill skewers, turning once, over charcoal for 4 to 6 minutes; or broil, until just browned and cooked through.

SIZZLING CHICKEN SKEWERS [70]

Steps:

• In a large mixing bowl, combine crunchy peanut butter, cilantro, salsa, brown sugar, soy sauce, salt, lemon juice, cayenne pepper, black pepper, garlic and green onions; mix well. Add chicken to the marinade, cover and refrigerate for at least 4 hours. While the chicken is marinating, soak bamboo skewers in water for one hour so they will not burn on the grill. Preheat the barbeque to a high heat. Or preheat your oven to broil. Thread chicken onto skewers like a snake, and in between each loop add a cube of bell pepper. Grill skewers, turning once, over charcoal for 4 to 6 minutes; or broil, until just browned and cooked through.