Party Chicken Skewers Recipes

Steps:

• In a large bowl mix together all ingredients except the chicken strips; mix well to combine.
• Add the chicken strips and toss to coat with the marinade.
• Cover and refrigerate for about 8-24 hours, tossing occasionally during the chilling time.
• About 1 hour before threading the chicken soak the wooden bamboo skewers in cold water for at least 30 minutes or more.
• Discard the marinade, then thread the chicken strips onto skewer snake-like.
• Grill or oven-broil for about 4-6 minutes or until just browned and cooked through.
• Delicious!

Steps:

• Whisk together soy sauce, brown sugar, jam, ginger, and garlic in a shallow bowl. Add chicken to sauce; toss to coat.
• Cover and refridgerate for one to 8 hours, stirring occasionally.
• Alternate chicken and onions on skewers, reserving marinade.
• Broil for 10 minutes, or until chicken is cooked through, turning several times and basting with reserved marniade. Discard any remaining marinade.

Steps:

• Cut each chicken breast half lengthwise into 6 thin strips. Thread ech strip completely onto 1 Skewer, leaving 1/2" of skewer exposed at one end. Press 1 grape tomato onto end of skewer. Divide Skewers betweeen two 15x10x2 inch glass baking dishes, stacking skewers if necessary.
• Pour oil into bowl. Whisk in next 6 ingredients. Pour marinade over chicken. Marinate 1 hour at room temperature, turning often, or cover and chill overnight.
• Preheat oven to 425 degrees F. Remove skewers from marinade and arrange on 2 large rimmed baking sheets; RESERVE MARINADE. Bake chicken until cooked through, about 8 minutes. Transfer to serving platter.
• Transfer reserved marinade to a medium saucepan. Boil over medium-high heat 1 minute. Cool marinade 15 minutes. Strain. Pour 1/2 cup marinade into medium bowl; whisk in mayonnaise. Season sauce to taste with salt and pepper. Spoon remaining marinade over chicken to moisten. Serve chicken with sauce.

Steps:

• Combine oil, honey, soy sauce, and pepper in large bowl, then divide.
• From that same marinade take a small amount (about 1/2 cup) and have it on reserve. (You will use this to marinade the chicken once on the grill.).
• Add 2 cloves of garlic into each bowl.
• In one bowl, add the chicken and mix well.
• In the second bowl add the vegetables and mix well. (I did not marinade the pineapple chunks because I like the flavor they add on their own.).
• Refrigerate 8 - 12 hours making sure to stir halfway through.
• Drain the marinade from the chicken and vegetables and discard. Thread chicken and vegetables alternately onto the skewers.
• Preheat the grill to a medium-high setting.
• Place skewers directly on the grill and cook for 12-16 minutes, turning and brushing with the reserved marinade several times.
• Place pineapple skewers on grill with about 5 minutes remaining in cooktime to allow them to warm.

Steps:

• In a food processor, blend the peanut butter, coconut milk, spring onions, garlic, ginger, chilies, curry powder, cumin, turmeric, salt, soy sauce, and lime juice into a smooth paste; this should make about 2 cups. Reserve half of the marinade and pour the other half over the chicken thighs. Mix and chill for 2 hours or overnight.
• Preheat the oven to 425˚F (220˚C). Line a baking tray with parchment paper.
• Skewer the marinated chicken onto bamboo skewers, then arrange the skewers so their ends rest on the edges of the baking tray, allowing the chicken to be suspended. Bake the chicken skewers for 15-20 minutes, until slightly dark brown on the edges and cooked through.
• With no oil in the pan, toast the chopped peanuts on low to medium heat, stirring constantly until the peanuts turn golden brown, 2-3 minutes. Add in the reserved marinade and the coconut milk. Stir and cook until thick and very aromatic, 5-10 minutes.
• Serve the chicken skewers with the sauce on the side.
• Enjoy!

Steps:

• Mix water, barbecue sauce, peanut butter, soy sauce, cilantro and mustard in medium bowl with wire whisk. Refrigerate half of the mixture to use as a dipping sauce. Pour remaining mixture into large resealable plastic bag. Add chicken; seal bag. Shake gently to coat chicken. Refrigerate 1 to 2 hours to marinate.
• Preheat grill to medium-high heat. Thread chicken onto 12 skewers in ribbon fashion; discard any remaining marinade in bag.
• Grill 5 to 7 min. or until chicken is cooked through. Serve with the reserved dipping sauce.

Steps:

• Heat broiler and move rack close to heat source. Soak wooden skewers in hot water. Combine oil, paprika, sugar, salt and pepper in a bowl. Thread chicken, tangelos and onion on skewers, alternating pieces and packing tightly. Place skewers on a large rimmed baking sheet and brush with oil mixture. Broil, turning once or twice and basting with pan drippings, until chicken is no longer pink inside and tangelos and onion are browned, 7 to 10 minutes.