Spicy Chicken Skewers Recipes

Steps:

• One of Craig Morgan's favorite recipes. Developed by PBS' Barbecue America host Rick Browne.
• In a large bowl, whisk together the oil, honey and soy sauce. Add the brown sugar, chili powder, garlic powder, cayenne pepper, black pepper and jalapeno and whisk to mix.
• Place the chicken in a 1 gallon re-sealable plastic bag and pour in the marinade, refrigerate at least 2 hours (or overnight if time allows). Discard the marinade.
• Preheat the barbecue grill (or oven) for high heat at 450 degrees Fahrenheit.
• Thread the chicken, onions and roasted red peppers alternately on the skewers.
• Lightly oil the grill grate and place the skewers on the grill. Cook for 12-15 minutes, until chicken juices run clear, turning several times.
• Serve with one can (22 ounces) BUSH'S® Smokehouse Tradition Grillin' Beans.

Steps:

• Pound chicken breasts with a meat mallet to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips. In a large resealable plastic bag, combine oil, soy sauce, garlic and pepper. Add chicken; seal bag and turn to coat. Refrigerate 4 hours or overnight., In a small saucepan, heat butter over medium-high heat. Add jalapeno; cook and stir until tender. Add ginger; cook 1 minute longer. Reduce heat; stir in marmalade, lime juice, orange juice concentrate and salt., Preheat broiler. Drain chicken, discarding marinade. Thread chicken strips, weaving back and forth, onto eight metal or soaked wooden skewers. Place in a greased 15x10x1-in. baking pan. Broil 6 in. from heat 2-4 minutes on each side or until chicken is no longer pink. Serve with sauce.

Steps:

• Grind the garlic, ginger, orange zest and spring onions to a paste in a food processor. Add the honey, orange juice, soy sauce and oil, then blend again. Pour the mixture over the cubed chicken and leave to marinate for at least 1 hr, but preferably overnight. Toss in the mushrooms for the last half an hour so they take on some of the flavour, too.
• Thread the chicken, tomatoes, mushrooms and peppers onto 20 wooden skewers, then cook on a griddle pan for 7-8 mins each side or until the chicken is thoroughly cooked and golden brown. Turn the kebabs frequently and baste with the marinade from time to time until evenly cooked. Arrange on a platter, scatter with chopped spring onion and eat with your fingers.

Steps:

• In a large shallow dish, combine lemon juice, 3 tablespoons oil, wine, pepper flakes and rosemary. Add chicken and turn to coat. Refrigerate up to 3 hours., Drain chicken, discarding marinade. Thread chicken onto 6 metal or soaked wooden skewers. Grill, covered, over medium heat until no longer pink, turning once, 10-12 minutes., Meanwhile, place lemons on grill, cut side down. Grill until lightly browned, 8-10 minutes. Squeeze lemon halves over chicken. Drizzle with remaining oil; sprinkle with chives.

Steps:

• 1. Soak skewers in water for 30 minutes.
• 2. While soaking skewers, combine crumbs, chili powder, black pepper, salt, and red pepper in a shallow dish.
• 3. Cut chicken into strips, thread onto skewers. Brush chicken with melted butter or margarine. Roll in crumb mixture.
• 4. Place chicken skewers in a single layer on a lightly greased baking sheet. Bake in a 400 degree oven for 8 to 10 minutes or until tender and no longer pink, turning once.
• 5. While chicken is baking, stir together sour cream and cilantro in small bowl. Serve alongside chicken.