Time 2h17m Yield Makes 4 servings, 3 skewers each. Number Of Ingredients 7 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.
Time 25m Yield 2-4 serving(s) Number Of Ingredients 12 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.
Time 4h50m Yield 6 Number Of Ingredients 13 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.
Time 4h50m Yield 6 Number Of Ingredients 13 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.
More about “sizzling chicken skewers recipes”
Time 1h30m Yield 6 serving(s) Number Of Ingredients 22 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.
