Sugarcane Chicken Skewers With Sango Sauce Recipes

TROPICAL CHICKEN ON SUGARCANE SKEWERS WITH PEANUT-PLANTAIN DIPPING SAUCE

Steps:

• In a medium saucepan, combine rum, allspice, pineapple juice, orange juice, peppers, brown sugar, lemon juice, and peanut oil. Bring to a boil, reduce heat to low, and simmer until mixture has reduced to 1 1/4 cups, 25 to 35 minutes. Remove from heat and cool. (The marinade may be kept, tightly covered, in the refrigerator for 1 day.) Place half of this marinade in the bowl of a food processor. Divide remaining marinade between 2 nonreactive baking dishes; set aside.
• Arrange 1 piece of chicken on a skewer with 2 pieces of fruit, with the exception of the plantain. Alternate papaya, mango, pineapple, and avocado with chicken on skewers, until all ingredients are used. Transfer skewers to the prepared baking dishes, turning to coat. Cover with plastic wrap, and refrigerate for 30 minutes.
• Heat a grill pan on the stove over medium heat, or prepare an outdoor grill. Meanwhile, add plantain to marinade in the food processor. Process until smooth. Transfer to a serving bowl, and set aside.
• Remove skewers from marinade, and place on heated grill, in batches if necessary. Baste with remaining marinade during first half of the cooking process. Cook until chicken is cooked through, 5 to 7 minutes per side. Serve on a platter with the reserved sauce.

SUGARCANE WINGS WITH CANE ROW BBQ SAUCE AND ROSEMARY RANCH

Steps:

• Heat a charcoal grill for cooking at medium heat.
• Add the wings to a large bowl and toss with the yellow and Creole mustards. Sprinkle with the Cajun seasoning and some salt and pepper and toss to coat.
• Add the sugarcane to the hot grill, then add the wings. Grill wings, covered and turning occasionally, until golden brown and crisp, 15 to 20 minutes. Baste with the BBQ sauce the last few minutes of grilling, then cover the grill and cook for 2 more minutes. Serve garnished with the charred sugarcane and with ranch dressing on the side.
• Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months.
• Add the ketchup, vinegar, honey, molasses, cane syrup, garlic powder, hot sauce and salt and pepper to taste to a saucepot, then cook on medium heat, stirring occasionally, until thick, 25 to 30 minutes.

MANGO CHICKEN KABOBS

Steps:

• In a shallow container, mix the olive oil, ginger root, lemon juice, orange juice, brown sugar, and white sugar. Place the chicken breasts in the mixture, and marinate at least 30 minutes in the refrigerator.
• Preheat the grill for high heat. Season chicken with salt, and alternately thread chicken and mango onto skewers. Discard marinade.
• Lightly oil the grill grate. Place skewers on the grill, and cook 15 minutes, turning to cook on all sides, until chicken juices run clear.

GRILLED CHICKEN SKEWERS WITH MANGO AND PINEAPPLE

Steps:

• In medium bowl, combine Hidden Valley® Organic Ranch dressing, chipotle chile, adobo sauce, honey, lime juice and salt. Stir well.
• Assemble 4 skewers from ingredients in following order: onion, chicken, mango, chicken, pineapple, chicken, onion. Repeat twice more to complete the skewer.
• Lay skewers in shallow pan. Pour 1/4 cup of marinade into small dish and set aside. Brush remaining marinade over skewers, coating all sides evenly. Cover with plastic wrap and refrigerate about an hour.
• Light charcoal fire and let burn until charcoal is covered with gray ash but still very hot. Or, if using gas grill or grill pan, set on medium-high heat. When grill grates or grill pan are quite hot, remove skewers from marinade (discard excess marinade in pan); brush lightly with oil. Lay oiled skewers on hot grates and grill until marked on all four sides and cooked through, 10 - 12 minutes total.
• Arrange skewers on serving platter, drizzle with reserved 1/4 cup marinade, garnish with chopped cilantro and serve with lime wedges.

CHICKEN SKEWERS WITH SATAY SAUCE

Steps:

• For marinade, add onion, garlic, coriander, 2 tsp sugar and salt to food processor and pulse briefly. Add curry powder, oil, turmeric, and coconut mild and pulse until combined. Empty this mixture into a large bowl.
• Cut chicken into thin strips. Add to marinade and chill two hours or overnight in refridgerator.
• Soak 16 wooden skewers in cold water for half and hour.
• Add peanut butter, sweet chilli sauce, tamarind paste, soy sauce, 2 tsp sugar, and lime juice in a bowl and mix well with electric mixer. Add 2 to 3 Tbsp boiling water , still mixing, to desired consistency and set aside.
• Take meat from marinade and thread on skewers. Add a little bit of oil to a frying pan and heat on high. Fry chicken skewers until just cooked through (probably needs to be done in two or three batches) and transfer to serving plate.
• Serve skewers with satay sauce, chopped english cucumer and dark green salad leaves or flat leaf parsley.

GRIDDLE-FRIED CHICKEN SKEWERS WITH MANGO-GINGER SAUCE

Steps:

• 1. Prepare the mango chutney. Then, in a small food processor or a blender, process together the ginger, chile peppers, cilantro, lime juice, coriander, garam masala, salt, and black pepper.2. Place the chicken in a large non-reactive bowl, add the marinade and mix well, making sure all the pieces are well-coated. Cover with plastic wrap or foil and marinate in the refrigerator up to 24 hours.3. Thread on skewers by pushing the skewer through the length of the tenderloin. Put 1 or 2 tenders per skewer. Using 1/4 cup of the mango chutney, brush it on each skewered piece of chicken.4. Heat a large cast-iron tava or a nonstick griddle or skillet over medium-high heat and coat lightly with the oil. Place the chicken skewers on the griddle and cook, turning them over once or twice, until they are golden on both sides, about 2 minutes on each side. Transfer to a platter lined with shredded lettuce, drizzle some of the mango chutney on top, and serve the remaining chutney on the side.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.