Sticky Garlic Chicken Skewers Recipes

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.

Steps:

• Soak the skewers in water for 5-10 minutes and set aside.
• In a bowl with the chicken, add the ingredients for the marinade.
• Mix until coated. Cover with plastic wrap and refrigerate for 30 minutes to 2 hours.
• If baking, preheat the oven to 400°F (200°C).
• Prepare the vegetables by cutting them into 1-inch (2 ½ cm) squares.
• Assemble the skewers starting with the red onion, followed by the bell peppers and chicken. Repeat three times.
• Place the prepared skewers on a baking sheet and brush with remaining marinade.
• Bake or grill for 20-30 minutes or until chicken is no longer pink.
• Sprinkle with parsley.
• Enjoy!

Steps:

• Preheat oven to 400°F (200°C).
• Cut the chicken breasts into small bite-size pieces.
• Dip chicken pieces into egg mixture then coat with panko.
• Place the breaded chicken onto a baking sheet and season with salt and pepper.
• Bake 20 minutes until golden brown and cooked through.
• Mix together soy sauce, honey, garlic, hoisin sauce, sriracha and grated ginger in a saucepan and bring to boil, remove from heat.
• Toss chicken bites in the sauce until thoroughly coated.
• Serve immediately with chopped spring onion and sesame seeds.
• Enjoy!

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.

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.

Steps:

• Mix barbecue sauce and 1 Tbsp. soy sauce until blended. Pour over chicken in medium bowl; toss to evenly coat chicken with barbecue sauce mixture. Refrigerate 10 min.
• Meanwhile, cook and stir coconut milk, peanut butter, garlic, sugar and remaining soy sauce in saucepan over low heat 1 min. or until heated through. Keep warm.
• Spray grill with cooking spray. Heat grill to medium heat. Remove chicken from marinade; discard marinade. Thread chicken onto 12 skewers.
• Grill 4 to 5 min. on each side or until chicken is done. Transfer chicken skewers to platter; top with peanuts. Serve with peanut sauce on the side.