Chicken Kabobs With Thai Dipping Sauce Recipes

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:

• Thread chicken, cucumber, tomatoes and onions alternately on metal skewers; set aside.
• To prepare Thai Dipping Sauce:.
• Combine teriyaki baste & glaze sauce, hot sauce, peanut butter, orange juice concentrate and garlic; mix well. Reserve 2/3 cup sauce for dipping.
• Brush skewers with some of the remaining sauce. Grill kabobs on an oiled rack over hot heat for 10 minutes or until chicken is no longer pink, turning and basting often with remaining sauce. Serve skewers with Thai Dipping Sauce. Enjoy!

Steps:

• Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
• Heat a charcoal grill. Grill the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices. Skewer with wooden sticks and serve with Satay Dip.
• 1 tablespoon good olive oil
• 1 tablespoon dark sesame oil
• 2/3 cup small-diced red onion (1 small onion)
• 1 1/2 teaspoons minced garlic (2 cloves)
• 1 1/2 teaspoons minced fresh ginger root
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons good red wine vinegar
• 1/4 cup light brown sugar, packed
• 2 tablespoons soy sauce
• 1/2 cup smooth peanut butter
• 1/4 cup ketchup
• 2 tablespoons dry sherry
• 1 1/2 teaspoons freshly squeezed lime juice
• Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and use as a dip for Grilled Lemon Chicken skewers.
• Yield: 1 1/2 cups

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:

• Combine all ingredients in a ziplock bag and let chicken marinate overnight.
• Place cubes of chicken on skewers and grill on both sides until done.
• To bake, cook at 450 for 17 or 18 minutes.