ASIAN CHICKEN SKEWERS
Provided by Food Network Kitchen
Time 1h50m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine the cilantro, oil, chili sauce, sugar, soy sauce, garlic, ginger, onions and 1/2 teaspoon salt in a mini food processor or blender and process until smooth.
- Drain the skewers and thread a piece of chicken onto each skewer. Place the skewers in a large nonreactive baking dish and rub with the marinade mixture. Cover and marinate in the refrigerator 1 to 2 hours.
- Preheat a grill or grill pan over medium-high heat. Remove the skewers from the baking dish and discard the marinade. Cook the chicken, turning once, until well charred and cooked through, 4 to 6 minutes per side. Serve with your favorite dipping sauce.
CHINESE BBQ CHICKEN SKEWERS
From Penzey's Spices submitted by Christine Simmerman. This has become my favorite bbq sauce for chicken. I used boneless, skinless chicken thighs and did not cut them in strips, just put them on the grill over indirect heat. Very moist and the flavor was wonderful!
Provided by 55tbird
Categories Chicken
Time 40m
Yield 12 skewers, 3 serving(s)
Number Of Ingredients 6
Steps:
- Cut the chicken pieces into long thin strips, 3-4 per piece.
- In a large bowl or zip top bag, combine the soy sauce, ginger, hoisin sauce, white pepper, and garllic.
- Place 2 TB of the marinade in a small covered bowl.
- Refrigerate until it is time to cook the chicken.
- Add the chicken to the remaining marinade in the bag, toss until well coated, push the air out of bag and seal.
- Marinate for at least 20 minutes - a few hours is nice and overnight even better.
- Preheat oven to 400 degrees.
- Remove the chicken from marinade.
- Discard the marinade and skewer the chicken using a weaving method with the skewer.
- Place on foil-lined cookie sheets in a single layer,.
- Bakefor 15-25 minutes.
- Flip halfway through and baste with the reserved marinade.
- You can grill for approximately 10 minutes on each side instead of using the oven.
STICKY CHINESE BBQ CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, corn flour, oil, onion, bell peppers, soy sauce, red wine vinegar, tomato paste, sugar, chicken stock, pineapple, water, cornflour, egg yolks, milk
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- Season the chicken with salt and pepper.
- Cut into bite-size chunks.
- Dunk each chicken piece in the egg yolk, followed by the cornflour. Set aside.
- Heat the oil in a deep saucepan until it reaches 190°C (375°F).
- Carefully fry the chicken pieces for around 5-6 minutes, until crispy, slightly golden in colour and cooked throughout.
- Drain onto a plate covered in kitchen roll.
- In a large saucepan over a medium heat, add 1 tablespoon of oil and fry the onions and peppers for 2-3 minutes.
- Stir in the soy sauce, red wine vinegar, tomato paste, sugar, and chicken stock. Cook for a further 2 minutes.
- Add in cornflour paste.
- Mix until the sauce has thickened.
- Stir in the pineapple and chicken until evenly coated with the sauce.
- Serve with rice.
- Enjoy!
STICKY BBQ CHICKEN SKEWERS
This sticky BBQ marinade is one of the best, in my opinion. Best served with boiled rice with peas incorperated. I hope you enjoy them!
Provided by Lydia C
Time 27m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Place all the SAUCE ingrediants into a pan. Bring to a boil and stir every 20 or so seconds until the sugar has dissolved. Allow to partially cool other wise the chicken will start to cook.
- Cut chicken up into kebab-sized pieces and put into a bowl with the sauce. Leave for 30 minutes at least to marinade.
- Thread chicken onto wooden (or metal) skewers with pepper into between each piece.
- Line the base of a grill pan with foil, grill for 10 to 12 minutes turning every 4-5 minutes. Brush sauce on the skewers with a pastry brush every time you turn them, until the chicken is thoroughly cooked.
- If you are having the suggested side, boil rice until cooked through, (if you don't add too much water, the rice should soak up the water nicely) add the peas and stir until they are cooked. Drain rice.
- Serve the skewers with the rice and enjoy! Don't forget to let me know what you think!
CHINESE BARBECUED CHICKEN
This is a terrific recipe that I found, and tweaked successfully, in Ken Hom's Quick and Easy Chinese Cooking. The original has double the amount of sesame oil but I feel a little of that goes a long way...double it if you wish. This can be served hot or cold. It's delicious! Prep time does not include 1 hour marinating time.
Provided by Hey Jude
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut the chicken into quarters and rub each piece evenly with the salt.
- Combine the rest of the ingredients in a blender or food processor and puree them.
- Place the chicken in a resealable plastic bag and pour the marinade over.
- Squish around good so the marinade is evenly coating the chicken.
- Set aside to marinate at least 1 hour at room temperature, or refrigerate overnight.
- Preheat broiler, light a fire in an open gril or turn on your gas grill.
- When your chosen cooking method is hot, place the chicken on the grill and cook, over indirect heat, for about 45 minutes turning occasionally, or until meat is no longer pink near the joints.
- This is really good served with steamed jasmine rice and greens or stir-fried pea pods and mushrooms.
Nutrition Facts : Calories 581.1, Fat 36.5, SaturatedFat 10.2, Cholesterol 173.1, Sodium 2150.2, Carbohydrate 12.9, Fiber 0.7, Sugar 7.7, Protein 44.6
SPICY CUMIN CHICKEN HEART SKEWERS
Some people might be afraid of cooking chicken hearts, but they're not that much different from any cut of dark chicken meat. These morsels of muscle are perfect for grilling: lean, flavorful, with a perfect bouncy bite.
Provided by Jason Wang
Categories #WasteLess Chicken Poultry Cumin Ginger Sesame Green Onion/Scallion Grill Peanut Free Soy Free Dairy Free Tree Nut Free Wheat/Gluten-Free
Yield Makes 10 skewers
Number Of Ingredients 16
Steps:
- To make the chicken hearts: Butterfly the chicken hearts by slicing them lengthwise, cutting deeply without cutting them entirely in half.
- Smash the green onions and ginger with clean hands to release their flavors.
- Add the smashed green onions and ginger, along with the Sichuan peppercorns, five-spice powder, cooking wine, and salt to a container along with 1 cup (240 ml) water to make a marinade.
- Add the chicken hearts to the marinade and stir well to combine. Cover the container with plastic wrap and let marinate in the refrigerator for 1 hour. Any longer and you risk over-marinating.
- To grill and serve: Thread 5 chicken hearts onto each skewer. The skewers may be kept refrigerated, covered, before cooking for no longer than 2 hours.
- Prepare a robata or other grill with charcoal that has turned ashy gray and is smoldering hot but not actively emitting flames. Set the skewers down on the grill surface and cook for 2 minutes, then flip over and cook for an additional 2 minutes. When the meat tightens up and oil begins to seep out, it is almost done. At this point, brush the oil on one side of the meat, then sprinkle half of the cumin, red chili powder, and salt, to taste, on top.
- Flip the skewers over and season the other side in the same way. Flip the skewers once more and toast the newly seasoned side for about 30 seconds. Cook for about a minute or so more on each side.
- Remove the cooked skewers to a plate, sprinkle with the sesame seeds, and serve immediately.
- Note: When brushing oil and sauce on the meat while over the fire, do so sparingly, dabbing off any excess, so it doesn't drip onto the flames. If at any point the flames flare up, remove the skewers from the grill until the flames die down.
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