Sizzlingchickenskewers Recipes

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.

GLAZED CHICKEN SKEWERS RECIPE BY TASTY

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!

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.

SIZZLING CHICKEN PLATTER

Steps:

• Lay the chicken in a shallow dish. Whisk up the chilli paste or harissa, oil, lemon juice and a little salt in a small bowl. Pour over the chicken and rub in to coat each piece.
• To make the dressing, halve, seed and dice the tomatoes. Mix in a bowl with the chilli paste, lemon juice, oil and a little salt. Set aside.
• Heat a griddle pan or start the barbecue, then cook the chicken for 6-8 minutes on each side until cooked through. Remove and wrap in foil to keep it warm.
• Separate the lettuces and spread the leaves over a serving platter. Slice the cucumber and radishes and scatter over the lettuce.
• Cut the chicken into strips and toss with half the dressing in a large bowl. Tip on to the salad and scatter with the pine nuts and mint leaves. Drizzle over the remaining dressing and serve warm.

GRILLED SPIRAL CHICKEN SKEWERS

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.

CHICKEN SIZZLER

Steps:

• In a non stick pan, (preferably) heat the oil Saute the garlic till light brown and then add the onion and stir fry till light brown.
• Stir the mushrooms and the flour into the pan and brown.
• Throw in the salt, pepper chilli sauce, chicken, wine& water.
• Mix and simmer covered for 20 mins till the chicken is tender.
• Put on med.
• high and cook till the sauce thickens.
• In the meanwhile cut the tomatoes in half and grill in a skiller.
• Steam cabbage, cauliflower/ broccoli and the beans and carrots In another nonstick pan steep the sliced onion in the worcestershire sauce and simmer covered till onion becomes tender.
• To Serve: Either serve on a hot platter (sizzler plate- I use cast iron skillets, I have 3) or on a warm plate.
• If using sizzler plates make them hot.
• Place lettuce or cabbage leaves at the bottom.
• Place the meat slices and the vegetables on the platter and pour the sauce on top.
• Sprinkle little cold water on the hot plate to make it sizzle just before serving.
• Note: Fish sizzler can also be made in the same way.

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.