Chicken Kabobs With Peanut Sauce Recipes

Steps:

• Start charcoal or gas grill or heat broiler; fire should be moderately hot, and rack should be at least 4 inches from heat. If using wood skewers, soak them in water.
• Put peanut butter in a small saucepan over medium heat; add curry paste or powder, salt and enough coconut milk to achieve a creamy but quite thick consistency. Cook over low heat, whisking, until smooth; do not boil. Cool a bit, then stir in nam pla and lime juice.
• Marinate chicken in this mixture for 5 minutes to an hour. Skewer chicken chunks, then grill or broil slowly, until nicely browned and cooked through, 10 minutes or longer. Serve hot, garnished with cilantro and accompanied by lime.

Steps:

• Mix first 5 ingredients with 2 Tbsp. soy sauce in large bowl until blended. Add chicken; stir to evenly coat. Refrigerate 15 min. to marinate.
• Meanwhile, mix remaining soy sauce with remaining ingredients until blended.
• Heat broiler. Remove chicken from marinade; discard marinade. Thread chicken onto skewers; place on rack of broiler pan sprayed with cooking spray.
• Broil, 4 inches from heat, 3 to 5 min. on each side or until chicken is done. Serve with the peanut butter sauce.

Steps:

• In a small bowl, combine the first 10 ingredients. Set aside 3 tablespoons marinade for sauce. Pour remaining marinade into a large resealable plastic bag; add onion and chicken. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate sauce., Drain and discard marinade. Thread chicken onto eight metal or soaked wooden skewers. , Grill chicken, covered, on an oiled rack over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until no longer pink. Brush with reserved sauce before serving.

Steps:

• In a saucepan, combine the first 8 ingredients; cook and stir over medium-high heat 5 minutes or until smooth. Reserve half of sauce for serving. Slice chicken lengthwise into 1-in. strips; thread onto 12 metal or soaked wooden skewers., Grill, uncovered, over medium-high heat for 2 minutes; turn and brush with sauce. Continue turning and basting for 4-6 minutes or until chicken juices run clear. Place cabbage on a serving plate; top with chicken. Sprinkle with green onion. Serve with reserved sauce.

Steps:

• Combine peanut butter, stock, lime juice, soy sauce, hot chili flakes, cayenne and honey in a small saucepan. Stir to combine and bring to a simmer over medium heat, stirring occasionally. When peanut butter has melted, season, to taste, with salt and pepper and remove from heat.
• Preheat grill.
• Skewer chicken tenders, brush both sides with oil and season with salt, pepper and allspice. Grill chicken until it is browned on both sides and cooked through, about 4 minutes per side. Serve with peanut sauce.

Steps:

• Soak 5 to 6 wooden skewers in water for at least 1 hour.
• In the bowl of a food processor, grate the onion until it's finely chopped. Add the peanut butter, tomato paste, olive oil, cumin, salt, crushed red pepper and powdered ginger. Continue to blend until the mixture is well combined and smooth.
• Transfer the sauce to a large bowl. Add the chicken to the sauce and toss to coat. Cover and refrigerate for at least 20 minutes to allow the chicken to marinate.
• Preheat a grill or grill pan to medium-high heat. Clean and oil the grates with olive oil, if necessary.
• Add the chicken to the wooden skewers (make 5 to 6 skewers). Brush both sides of the chicken with any leftover marinade.
• Carefully place the chicken skewers onto the grill. Grill until the chicken is cooked through on all sides, about 10 minutes total.
• Serve over jasmine rice garnished with green onions, if desired.

Steps:

• In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.
• Preheat grill to medium-high heat.
• Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.

Steps:

• Remove skin and bones from chicken. Cut chicken into 3/4-inch pieces. (For easier cutting, partially freeze chicken about 1 hour.) In large glass bowl, mix chicken and remaining kabob ingredients. Cover and refrigerate at least 2 hours, stirring occasionally.
• Soak 14 to 16 bamboo skewers in water at least 30 minutes before using to prevent burning.
• In 1 1/2-quart saucepan, heat oil over medium heat. Cook onion in oil, stirring occasionally, until tender. Remove from heat. Stir in remaining sauce ingredients. Heat over low heat, stirring occasionally, just until blended (sauce will separate if overcooked).
• Set oven control to broil. Remove chicken from marinade; reserve marinade. Thread 4 or 5 chicken pieces on each skewer. Brush chicken with marinade.
• Broil chicken with tops about 4 inches from heat 4 to 5 minutes. Turn; brush with marinade. Broil 4 to 5 minutes longer or until chicken is no longer pink in center. Discard any remaining marinade. Serve chicken with sauce.

Steps:

• Heat gas or charcoal grill. In 2-quart saucepan, mix peanut butter, soy sauce and vinegar until smooth. Stir in sugar and pepper sauce. Cook over medium-high heat about 2 minutes, stirring constantly, until thickened. Place 3/4 cup sauce in small serving bowl to use as dipping sauce.
• On each of 6 (12-inch) metal skewers, thread 4 chicken strips and 4 bell pepper pieces alternately, leaving about 1/4-inch space between each piece. Brush chicken and bell pepper with some of the remaining sauce.
• Spray kabobs with cooking spray to prevent sticking. Place kabobs on grill over medium heat. Cover grill; cook 5 minutes. Turn kabobs and brush with sauce; cook 2 to 3 minutes longer or until chicken is no longer pink in center. Discard any remaining sauce used for brushing kabobs during grilling. Serve kabobs with reserved sauce for dipping.

Steps:

• Preheat grill for high heat.
• Thread the chicken, green bell pepper, onion, and red bell pepper pieces onto skewers alternately.
• Lightly oil the grill grate. Place kabobs on the prepared grill, and brush with barbeque sauce. Cook, turning and brushing with barbeque sauce frequently, for 15 minutes, or until chicken juices run clear.

Steps:

• Mix first 3 ingredients in large bowl until well blended. Add chicken; toss to coat. Refrigerate 10 min.
• Heat broiler. Remove chicken from marinade; discard marinade. Thread chicken onto 8 skewers. Place on rack of broiler pan.
• Broil, 6 inches from heat, 4 min. on each side or until chicken is done. Top with nuts and onions.

Steps:

• Place lime juice, peanut butter, lime peel, spice and herb blend and ginger in blender. Puree until blended. Place chicken in lime-peanut marinade. Cover and refrigerate at least 15 minutes but not more than 2 hours.
• Set oven control to broil. Spray broiler pan with nonstick cooking spray. Drain chicken; reserve marinade. Thread chicken pieces on four 6-inch skewers, leaving space between each.* Place on rack in broiler pan. Broil chicken with tops 3 to 4 inches from heat 4 to 5 minutes. Turn and brush remaining marinade over chicken. Broil 3 to 4 minutes longer or until juice from chicken runs clear. Place kiwifruit and pineapple on bed of rice; top with skewers of chicken. Drizzle 1 tablespoon of the pineapple juice over chicken and rice.