STICKY CHICKEN & CHORIZO SKEWERS
Pair the winning combo of chicken and chorizo with a sticky garlic, honey and thyme glaze. Serve on skewers in homemade flatbreads
Provided by Anna Glover
Categories Dinner, Lunch
Time 1h20m
Yield Serves 8 (with 16 flatbreads)
Number Of Ingredients 14
Steps:
- Whisk the olive oil, vinegar, thyme, paprika, garlic and 2 tbsp honey with plenty of black pepper. Pour ¾ of the marinade over the chicken and chorizo, reserving the rest to glaze the skewers later. Marinate for at least 2 hrs or overnight. Whisk the leftover 1 tbsp honey into the reserved marinade.
- To make the flatbreads, mix the flour, olive oil, salt and yeast in a large bowl. Add 700ml water and knead to a rough dough. Tip onto a floured work surface and knead for 10 mins until smooth and elastic. Transfer to an oiled bowl and cover. Leave to double in size, about 1 hr.
- Knock the dough back and divide into 16 small balls about 140g each. Roll each out on a floured work surface until a few millimetres thick and about 20cm wide. Heat a dry frying pan on a medium high heat and cook the dough for 3-4 mins until golden underneath and large bubbles start forming. Flip and cook for 1-2 mins more until lightly golden. You can keep the flatbreads warm in a low oven or on the barbecue, wrapped in foil.
- Thread the chicken, chorizo and peppers onto eight large or 16 small metal skewers. Season with salt. Light a barbecue, let the flames die down and the coals turn ashy white, or heat the grill to medium high. Grill the skewers for 8-10 mins, turning every few mins until the chicken is cooked through. Use the remaining marinade to glaze the meat when turning.
- With a fork, slide the meat and peppers off the skewers on to the flatbreads. Serve sides separately for guests to assemble their own kebabs.
Nutrition Facts : Calories 344 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 1 milligram of sodium
STICKY BARBECUE CHICKEN
Nothing beats sticky chicken with barbecue sauce. Start in the oven to make sure it's cooked properly, then grill over hot coals for that lovely BBQ flavour
Provided by Lulu Grimes
Categories Dinner, Lunch, Main course
Time 50m
Yield Serves 4-6
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the chicken in a roasting tin, season well and cook for 40 mins or until cooked through. Either carry on with the recipe or cool and chill. This step can be done up to two days ahead.
- Put the sauce ingredients in a pan and bring to a simmer, then keep cooking until it thickens a little and looks shiny. Use straight away or cool and chill. The sauce will keep for a week in the fridge.
- Heat a barbecue until the coals are glowing white hot. Brush the chicken pieces all over with the sauce and barbecue them on each side until they are browned and sticky, then brush once more with the sauce. Don't worry about cooking them through, as they are already cooked. If you want to cook them indoors, coat them in the sauce and grill on a medium heat on all sides.
Nutrition Facts : Calories 212 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 17 grams sugar, Protein 17 grams protein, Sodium 1.1 milligram of sodium
STICKY GARLIC CHICKEN SKEWERS
Make and share this Sticky Garlic Chicken Skewers recipe from Food.com.
Provided by Charlotte J
Categories Chicken
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Soak 12 bamboo skewers, each 10 inches long, in water for at least 20 minutes.
- Meanwhile, mix together the garlic, honey, ketchup, Worcestershire sauce, mustard and hot pepper sauce, and season to taste with salt and freshly ground black pepper.
- Toss in the chicken and stir until well combined, transfer to a nonmetallic dish, cover and marinate for 20 or 30 minutes or overnight.
- Prepare the outdoor grill or preheat the broiler to high.
- Thread the marinated chicken onto the skewers.
- Cook over the hot coals of an outdoor grill for 5 to 6 minutes or arrange on a foil-lined baking sheet and broil for 6 to 7 minutes, turning occasionally until well browned and cooked through.
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!
STICKY GARLIC CHICKEN SKEWERS
So simple to prepare and cook and pretty low in fat content too....perfect for the bbq or grilling indoors...and the kids love them too!!
Provided by Noo8820
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix together everything except the chicken. Then toss in the chicken strips and stir to coat well. Transfer to a non metallic dish and cover and leave to marinate for a minimum of 20 minutes but overnight is better.
- Pre-heat the grill to high.
- Thread the chicken strips onto the skewers (about twelve) and arrange on a foil lined baking sheet and grill for 6-7 minutes, turning occasionally until well browned and cooked through or bbq over hot coals for 5-6 minutes.
Nutrition Facts : Calories 320, Fat 10.8, SaturatedFat 3, Cholesterol 69.6, Sodium 425.2, Carbohydrate 31.2, Fiber 1.3, Sugar 14.3, Protein 26.3
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