Sunnys Easy Chicken Taco Skewers Recipes

CHICKEN SATAY SKEWERS RECIPE BY TASTY

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!

SHREDDED CHICKEN TACOS

Steps:

• Poach chicken. Place chicken in a saucepan, and cover with water. Bring to a boil, then reduce the heat to simmer for 10-12 minutes or until the internal temperature of the chicken reaches 165°F/74°C. I use the kitchen thermometer to check as overcooked chicken will be dry.
• Transfer the chicken to a cutting board or bowl, and shred it with 2 forks.
• In a skillet, heat oil and sauté the onion until it's soft and translucent (3 minutes).
• Add the garlic, and sauté for 30 seconds. Add cumin, chilli powder, and salt. Cook for 1 more minute.
• Add salsa, and just mix it in (if necessary, you can add a splash of water) and let it warm up.
• Add the chicken, and mix it in with the sauce. Simmer for 2-3 minutes.
• Serve in warmed up tortillas or taco shells with your favorite toppings.

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.

TACO-CHICKEN SKEWERS

Steps:

• Combine sour cream, salsa, and cilantro and one teaspoon taco seasoning mix in a bowl; stirring well. Cover and chill up to 8 hours, if desired.
• Toss chicken with remaining taco seasoning mix.
• Cook chicken in a large non-stick skillet coated with vegetable spray over medium-high heat for 6-8 minutes or until done.
• Serve immediately.
• Serve on skewers with salsa mixture.

EASY CHICKEN SATAY

Steps:

• Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours.
• Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.
• Preheat a grill for medium-high heat.
• Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.