Sizzling Chicken Skewers Recipes

Steps:

• Slice chicken lengthwise into strips. Mix peanut butter, brown sugar, salt, cayenne, cilantro, salsa, soy sauce, lemon juice and garlic. Adjust seasoning. Marinate chicken for 4 hours.
• When ready to grill, alternate chicken with green onion and bell pepper onto skewers (soak wooden skewers in water prior to grilling). Grill until chicken is cooked through.

Steps:

• Whisk all ingredients except chicken in large bowl until blended. Pour half into serving bowl; refrigerate for later use. Add chicken to remaining sauce; stir to evenly coat. Refrigerate 2 hours to marinate.
• Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Thread chicken, in accordion fashion, onto 12 skewers.
• Grill 5 to 7 min. or until done, turning after 4 min. Serve with reserved sauce.

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.

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:

• Method.
• Cut the chillies, spring onions, thyme and ginger into thin strips and place into a large bowl.
• Add the honey, orange juice and black pepper and mix well.
• Add the chicken and gently mix together, marinating the chicken well. Cover and place in the fridge for at least one hour.
• Cook the cubed sweet potatoes in boiling water for 4 minutes, drain and set aside.
• Cook the chicken on a griddle pan or on a BBQ until juices run clear, turning frequently. Drain and reserve the marinade when cooked.
• Build the skewers, alternating between chicken, sweet potato and bay leaves.
• Pour the reserve marinade in a pan with honey or sugar, bring to the boil and turn the heat down to reduce the marinade to thick syrup.
• Coat the chicken with the marinade and serve with a sweet potato salad on the side.
• To prepare the salad , peel and slice the beetroot and then place in a bowl of cold water.
• Peel the sweet potato into strips, and place in a large bowl with sliced fennel and orange segments. Drain and dry the beetroot and combine together.
• Add the mint and parsley together with the seasoning and serve.

Steps:

• In a large mixing bowl, combine crunchy peanut butter, cilantro, salsa, brown sugar, soy sauce, salt, lemon juice, cayenne pepper, black pepper, garlic and green onions; mix well. Add chicken to the marinade, cover and refrigerate for at least 4 hours.
• While the chicken is marinating, soak bamboo skewers in water for one hour so they will not burn on the grill.
• Preheat the barbeque to a high heat. Or preheat your oven to broil.
• Thread chicken onto skewers like a snake, and in between each loop add a cube of bell pepper.
• Grill skewers, turning once, over charcoal for 4 to 6 minutes; or broil, until just browned and cooked through.

Steps:

• In a large mixing bowl, combine crunchy peanut butter, cilantro, salsa, brown sugar, soy sauce, salt, lemon juice, cayenne pepper, black pepper, garlic and green onions; mix well. Add chicken to the marinade, cover and refrigerate for at least 4 hours.
• While the chicken is marinating, soak bamboo skewers in water for one hour so they will not burn on the grill.
• Preheat the barbeque to a high heat. Or preheat your oven to broil.
• Thread chicken onto skewers like a snake, and in between each loop add a cube of bell pepper.
• Grill skewers, turning once, over charcoal for 4 to 6 minutes; or broil, until just browned and cooked through.