GRILLED BBQ CHICKEN SANDWICHES
Steps:
- For the barbecue sauce: In a medium saucepot over medium heat, add the ketchup, apple cider vinegar, dark brown sugar, Worcestershire sauce, black pepper, garlic powder, dry mustard, onion powder, hot sauce and 1 cup water and stir to combine. Bring the mixture to a simmer, then reduce the heat to low and cook until the sauce is thickened, about 1 1/2 hours.
- For the chicken: Heat a grill pan over medium-high heat.
- Lightly drizzle some olive oil onto the chicken to prevent the chicken from sticking to the grill pan. Season the chicken with salt and pepper. When the grill pan is hot, add the chicken and cook until char marks appear and the chicken is cooked through, 2 to 3 minutes per side.
- Toss the chicken with the barbecue sauce. Let simmer on low until ready to serve, to infuse the chicken with the flavor of the sauce.
- For the sandwich: Spread an even layer of mayonnaise on the top and bottom of a potato bun, add the chicken, a few red onion slices and 2 bread and butter pickles. Top with the other half of the potato bun.
GRILLED CHICKEN SKEWERS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 25m
Yield 20 to 25 skewers
Number Of Ingredients 12
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.
INDOOR BBQ CHICKEN SKEWERS
When the weather keeps you from your outdoor grill, this is a recipe that will remind you of warmer days ahead! Straight from America's Test Kitchens, the recommended brand of store-bought barbecue sauce is Bull's-Eye, although you can certainly mix up your own favorite recipe. You'll need four 12" skewers.
Provided by DuChick
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to highest position (about 5 inches from broiler element) and heat broiler. Set wire rack over rimmed baking sheet.
- Combine sugar, paprika, cumin, cayenne, and salt in large bowl. Add chicken to toss and coat.
- Thread seasoned chicken onto four 12-inch metal skewers.
- Whisk 3/4 cup barbecue sauce and 2 tablespoons vinegar in small bowl.
- In second bowl, combine sour cream, cilantro, remaining barbecue sauce, and remaining vinegar; set aside for serving.
- Brush each kebab with barbecue sauce-vinegar mixture.
- Broil until lightly browned, 5-7 minutes.
- Flip kebabs, brush with remaining sauce, and continue to broil until chicken is lightly charred and cooked through. 5-7 minutes.
- Serve with sour cream sauce.
Nutrition Facts : Calories 287.2, Fat 8.9, SaturatedFat 4.4, Cholesterol 81.1, Sodium 752.8, Carbohydrate 20.7, Fiber 1.5, Sugar 12.7, Protein 29.6
INDOOR GRILLING CHICKEN KABOBS
For my Survival Cooking class with young people, we utilize Indoor Grills (George Foreman). This is a very simple kabob recipe. It can be modified to include any fruit of veg you prefer. Prep time does not include time to marinate the kabobs.
Provided by TinaZR
Categories Chicken Breast
Time 25m
Yield 1 kabob, 8 serving(s)
Number Of Ingredients 12
Steps:
- Soak Wooden Skewers in water for 10 minutes.
- Thread skewer ingredients onto skewers, alternating chicken/fruit and veggies and place into a shallow dish.
- Whisk marinade ingredients together, adding salt and pepper to taste. Pour over assembled skewers. Marinate in refrigerator for up to 2 hours.
- Place marinated skewers onto indoor grill, close grill cover and cook, approximately 5-10 minutes until veggies are crisp-tender, and chicken is cooked through and juices run clear.
Nutrition Facts : Calories 311.1, Fat 8.2, SaturatedFat 1.5, Cholesterol 109.2, Sodium 455.6, Carbohydrate 20.3, Fiber 2.9, Sugar 16, Protein 39.6
BARBECUED CHICKEN SKEWERS
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a grill or grill pan to medium-high.
- In a small serving bowl, make dipping sauce by stirring together the ketchup, maple syrup, and Worcestershire sauce. Set aside. In a large bowl, toss the zucchini, squash, oil, and a pinch each of salt and pepper until well coated.
- Microwave the Crispy Chicken Strips for 2 minutes. When cool enough to handle, cut into 2-inch pieces, then thread onto skewers, alternating with the zucchini and squash slices.
- Place on the hot grill. Grill, turning once, until grill marks appear, about 3 minutes.
- Serve with the dipping sauce.
BBQ CHICKEN AND BACON SKEWERS
Turn your barbecue into an event to remember with BBQ Chicken and Bacon Skewers. BBQ Chicken and Bacon Skewers are perfect for the meat lover in your life.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings, 2 skewers each
Number Of Ingredients 3
Steps:
- Heat grill to medium heat.
- Add 6 Tbsp. barbecue sauce to chicken in medium bowl; mix lightly.
- Thread 1 bacon slice, accordion style, alternately with 2 chicken pieces onto each of 12 skewers as shown in photo.
- Grill 12 to 15 min. or until chicken and bacon are done, turning and brushing occasionally with remaining barbecue sauce.
Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 115 mg, Sodium 600 mg, Carbohydrate 9 g, Fiber 1 g, Sugar 8 g, Protein 25 g
CHICKEN BARBECUE (INIHAW NA MANOK)
This dish-both a backyard staple and street food treat in the Philippines-is slightly sticky when cooked and develops a nice char while the dark thigh meat stays tender and juicy.
Provided by Nicole Ponseca
Categories Philippines Chicken Grill/Barbecue Lemon Juice Vinegar Garlic Dinner Summer Backyard BBQ Skewer
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- In a large nonreactive bowl, storage container, or Ziploc bag, mix together the banana ketchup, 7UP, lemon juice, soy sauce, vinegar, brown sugar, and garlic until the sugar has dissolved.
- Add the chicken pieces and toss. Cover the bowl or container or seal the bag and marinate in the refrigerator for at least 1 hour and preferably overnight.
- When you are ready to cook the meat, heat a grill pan over high heat or heat a charcoal or gas grill to medium.
- Reserving the marinade, thread 3 or 4 pieces of chicken on each skewer, letting the pieces touch slightly, and set them on a plate or baking sheet.
- Pour the marinade into a saucepan and bring it to a simmer over medium-high heat. Reduce the heat to medium and cook for 10 minutes; set it aside.
- Spray the pan or grill grate lightly with cooking spray. Place the skewers on the grill pan or grill and cook, turning them and basting them often with the heated marinade, until they are cooked through or the center of a piece of chicken registers 165°F (75°C) on an instant-read thermometer. This should take between 8 and 15 minutes, depending on your cooking surface. (Discard any leftover marinade.)
- Transfer to a platter and serve immediately, with sawsawan.
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.
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