Time 30m Yield 4 servings Number Of Ingredients 16 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.

Time 30m Yield 4 serving(s) Number Of Ingredients 10 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.

Time 55m Yield 4 servings Number Of Ingredients 13 Steps:

Preheat the grill to medium. Soak the skewers in water for at least 30 minutes. Heat the oil in a small skillet over medium heat, add the garlic and cook, stirring, until just golden, about 1 minute. Add the peanut butter, ketchup, soy sauce and 1/2 cup water and stir until well blended. Remove from the heat, stir in the lime juice and set aside. Sprinkle the chicken with salt and pepper and thread onto the skewers. Lightly oil the grill grates. Grill the chicken, flipping often, until cooked through, 4 to 6 minutes. Drizzle some of the sauce over the chicken and scatter with cilantro and Fresno chile if using. Serve with the remaining peanut sauce, steamed rice and lime wedges.

Time 30m Yield 8 servings (1 cup sauce) Number Of Ingredients 13 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.

Time 25m Yield 6 servings. Number Of Ingredients 8 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.

Time 45m Yield Makes 20 Number Of Ingredients 11 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.

Time 40m Yield 4 serving(s) Number Of Ingredients 14 Steps:

Combine all sauce ingredients in a food processor and mix. Thin as needed with a little water or rice vinegar, just until sauce is smooth. It will be very thick at this stage. This is okay! Cut each chicken breast lengthwise into four strips. Toss strips with lime juice, soy sauce, vinegar and cardamom. Allow to sit in this mixture for about an hour. Preheat grill or broiler, and cook chicken until done and lightly browned. Warm sauce in a small saucepan, and drizzle over cooked chicken, or serve on the side for dipping.

Yield Makes 10 skewers Number Of Ingredients 16 Steps:

To make the chicken hearts: Butterfly the chicken hearts by slicing them lengthwise, cutting deeply without cutting them entirely in half. Smash the green onions and ginger with clean hands to release their flavors. Add the smashed green onions and ginger, along with the Sichuan peppercorns, five-spice powder, cooking wine, and salt to a container along with 1 cup (240 ml) water to make a marinade. Add the chicken hearts to the marinade and stir well to combine. Cover the container with plastic wrap and let marinate in the refrigerator for 1 hour. Any longer and you risk over-marinating. To grill and serve: Thread 5 chicken hearts onto each skewer. The skewers may be kept refrigerated, covered, before cooking for no longer than 2 hours. Prepare a robata or other grill with charcoal that has turned ashy gray and is smoldering hot but not actively emitting flames. Set the skewers down on the grill surface and cook for 2 minutes, then flip over and cook for an additional 2 minutes. When the meat tightens up and oil begins to seep out, it is almost done. At this point, brush the oil on one side of the meat, then sprinkle half of the cumin, red chili powder, and salt, to taste, on top. Flip the skewers over and season the other side in the same way. Flip the skewers once more and toast the newly seasoned side for about 30 seconds. Cook for about a minute or so more on each side. Remove the cooked skewers to a plate, sprinkle with the sesame seeds, and serve immediately. Note: When brushing oil and sauce on the meat while over the fire, do so sparingly, dabbing off any excess, so it doesn’t drip onto the flames. If at any point the flames flare up, remove the skewers from the grill until the flames die down.

More about “spicy chicken skewers recipes”

Time 1h50m Yield 8 Number Of Ingredients 21 Steps:

Make the marinade by whisking the brown sugar, honey, lime juice, lemon juice, maraschino cherry juice, garlic powder, ginger, black pepper, cayenne pepper, pineapple juice, wine, hot pepper sauce, and soy sauce together in a large, non-metallic bowl. Toss the mushrooms, onion, bell pepper, tomatoes, and chicken in the marinade; cover and refrigerate at least 1 hour. Preheat an outdoor grill for medium heat and lightly oil the grate. On each skewer, thread a piece of chicken, then three of the veggies followed by another piece of chicken then a pineapple slice and one maraschino cherry at the end. Mix and match the vegetables as you assemble the skewers. Cook on the preheated grill until the chicken is no longer pink in the center and the vegetables are tender, about 10 minutes.