Big Ms Barbadian Chicken Skewers Recipes

Steps:

• Preheat grill to medium heat.
• Combine the chicken, bbq sauce, salt, and pepper, stirring until evenly mixed.
• Threading one end of the bacon onto the end of a skewer. Add a piece of chicken, and weave the bacon around the chicken and back through the skewer, creating a wave pattern between the chicken. Move the bacon and the chicken down the skewer, repeating until the other edge of the bacon is threaded through.
• Repeat on the rest of the skewers with the remaining chicken and bacon.
• Grease the surface of the grill by rubbing the grates with tongs and an oiled paper towel.
• Grill the skewers for about 12-18 minutes with the lid closed, flipping them halfway.
• Enjoy!

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.

Steps:

• Place garlic, onion, habanero peppers, green onions, thyme, allspice, and ginger into the bowl of a food processor; blend until smooth. Season to taste with salt and pepper. Transfer mixture to a large, non metallic bowl, and stir in rum, molasses, and lime zest and juice. Place chicken in bowl, and turn to coat. Cover, and marinate for 24 hours.
• Preheat grill for high heat.
• Remove meat from marinade, and thread onto skewers. Boil marinade in a small saucepan for at least 3 minutes.
• Brush grate with oil, and arrange skewers on hot grate. Slowly cook the chicken until slightly charred and cooked through, brushing with the marinade every time you turn the meat.

Steps:

• Place garlic, onion, habanero peppers, green onions, thyme, allspice, and ginger into the bowl of a food processor; blend until smooth. Season to taste with salt and pepper. Transfer mixture to a large, non metallic bowl, and stir in rum, molasses, and lime zest and juice. Place chicken in bowl, and turn to coat. Cover, and marinate for 24 hours.
• Preheat grill for high heat.
• Remove meat from marinade, and thread onto skewers. Boil marinade in a small saucepan for at least 3 minutes.
• Brush grate with oil, and arrange skewers on hot grate. Slowly cook the chicken until slightly charred and cooked through, brushing with the marinade every time you turn the meat.

Steps:

• Place garlic, onion, habanero peppers, green onions, thyme, allspice, and ginger into the bowl of a food processor; blend until smooth. Season to taste with salt and pepper. Transfer mixture to a large, non metallic bowl, and stir in rum, molasses, and lime zest and juice. Place chicken in bowl, and turn to coat. Cover, and marinate for 24 hours.
• Preheat grill for high heat.
• Remove meat from marinade, and thread onto skewers. Boil marinade in a small saucepan for at least 3 minutes.
• Brush grate with oil, and arrange skewers on hot grate. Slowly cook the chicken until slightly charred and cooked through, brushing with the marinade every time you turn the meat.