Yield 4 servings Number Of Ingredients 17 Steps:
Season the chicken with salt and pepper. Cut into bite-size chunks. Dunk each chicken piece in the egg yolk, followed by the cornflour. Set aside. Heat the oil in a deep saucepan until it reaches 190°C (375°F). Carefully fry the chicken pieces for around 5-6 minutes, until crispy, slightly golden in colour and cooked throughout. Drain onto a plate covered in kitchen roll. In a large saucepan over a medium heat, add 1 tablespoon of oil and fry the onions and peppers for 2-3 minutes. Stir in the soy sauce, red wine vinegar, tomato paste, sugar, and chicken stock. Cook for a further 2 minutes. Add in cornflour paste. Mix until the sauce has thickened. Stir in the pineapple and chicken until evenly coated with the sauce. Serve with rice. Enjoy!
Time 25m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Cut the chicken into strips and put into a resealable bag. I usually will cut each chicken breast into 3 strips. Combine all ingredients except chicken together. Put about 1/4 cup of the marinade into the bag with the chicken. Turn to coat. Refrigerate for about 3-4 hours. Cover and refrigerate the remaining marinade. Drain the marinade from the chicken. Thread the chicken strips onto skewers. Coat grill with non-stick spray before heating. Grill, uncovered, over medium-hot heat for about 3-4 minutes on each side, basting with the reserved marinade.
Time 1h30m Yield 4 Number Of Ingredients 3 Steps:
Rinse chicken breasts and pat dry. Sprinkle with the meat tenderizer and place in a sealable plastic bag. Pour the dressing in the bag and turn the chicken to coat thoroughly. Seal and marinate in the refrigerator for 30 minutes to 1 hour. Preheat an outdoor grill for medium heat and lightly oil grate. Place the chicken onto skewers and grill over medium heat for 5 to 10 minutes per side. Chicken is done when its juices run clear.
Time 20m Yield 6 skewers. Number Of Ingredients 9 Steps:
In a large bowl, combine the oil, lemon juice, soy sauce, garlic, honey and seasonings. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 3-4 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. On metal or soaked wooden skewers, thread chicken. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, uncovered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side or until chicken is no longer pink, basting frequently with reserved marinade.
Time 1h20m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Combine chopped onion, cumin, lemon juice, vinegar garlic and jalepeno in a bowl. Season the chicken with salt and pepper. Drop the chicken pieces in the onion mixture and coat well. Leave chicken in the mixture for 30 minutes. Heat BBQ to medium heat. Really coat the chicken pieces with the onion mixture. Alternate chicken, cherry tomato, pepper, pearl onions and mushrooms on 4 skewers. BBQ until chicken is cooked through.
Time 3h15m Yield 6 to 8 servings Number Of Ingredients 15 Steps:
Make the chicken: Combine the brown sugar, chili powder, paprika and cumin in a small bowl. Season the chicken all over with 1 tablespoon salt and 1 teaspoon pepper, then rub all over with the spice mixture. Cover and refrigerate 1 to 2 hours. Meanwhile, make the barbecue sauce: Whisk the ketchup, vinegar, brown sugar, orange juice, garlic, molasses, hoisin sauce, mustard and chili powder in a small saucepan until smooth. Bring to a boil, then reduce the heat to a simmer and cook until slightly thickened, 10 to 15 minutes. (You should have 1 1/4 to 1 1/2 cups sauce.) Remove the chicken from the refrigerator 30 minutes before grilling. Preheat a grill to medium and oil the grates. Grill the chicken, covered and turning occasionally, until lightly charred and a thermometer inserted into a drumstick (without touching the bone) registers 170 degrees F, 35 to 45 minutes, brushing with some of the barbecue sauce during the last 10 minutes of cooking. Transfer to a platter and brush with more barbecue sauce. Serve with the remaining sauce.
More about “bbq chicken on a stick recipes”
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.
