Chicken Skewers With Sweet Spicy Marmalade Food

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CHICKEN SKEWERS WITH SWEET & SPICY MARMALADE



Chicken Skewers with Sweet & Spicy Marmalade image

This chicken is delicious! My father-in-law loved it; he said it reminded him of growing up in Southern California. What a great way to bring summer sunshine to winter days! -Laurel Dalzell, Mantecca, California

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 8 servings (1 cup sauce)

Number Of Ingredients 13

1 pound boneless skinless chicken breasts
1/4 cup olive oil
1/4 cup reduced-sodium soy sauce
2 garlic cloves, minced
1/8 teaspoon pepper
SAUCE:
2 teaspoons butter
2 tablespoons chopped seeded jalapeno pepper
1 teaspoon minced fresh gingerroot
3/4 cup orange marmalade
1 tablespoon lime juice
1 tablespoon thawed orange juice concentrate
1/4 teaspoon salt

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.

Nutrition Facts : Calories 180 calories, Fat 6g fat (1g saturated fat), Cholesterol 34mg cholesterol, Sodium 270mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 0 fiber), Protein 12g protein.

SWEET AND SPICY CHICKEN SKEWERS



Sweet and Spicy Chicken Skewers image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons extra virgin olive oil
4 tablespoons honey
3 tablespoons and 1 3/4 teaspoons soy sauce
2 tablespoons brown sugar
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1 finely minced jalapeno pepper (optional)
6 skinless, boneless chicken breast halves, cut into 1-inch cubes
1 gallon re-sealable bag
2 medium onions cut into 2-inch pieces
2 large red bell peppers cut into 2-inch pieces
Olive oil
4 - 5 metal or wooden skewers
1 can (22 ounces) BUSH'S® Smokehouse Tradition Grillin' Beans

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.

SWEET AND SPICY CHICKEN KABOBS



Sweet and Spicy Chicken Kabobs image

Make and share this Sweet and Spicy Chicken Kabobs recipe from Food.com.

Provided by Mebriella

Categories     < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 16

8 ounces pineapple juice
1/4 cup chopped cilantro
1/4 cup minced red onions or 1/4 cup shallot
1/3 cup teriyaki sauce
2 tablespoons olive oil
2 tablespoons brown sugar
3 garlic cloves, minced
1 teaspoon minced ginger
salt and black pepper
4 boneless skinless chicken breasts, cut into 1 inch chunks (approx. 1 1/2-2 lbs)
1 green pepper, cut into 1 inch pieces
1 red onion, cut into quarters
1 1/2 cups fresh pineapple, cut into 1/2-3/4 inch chunks
6 bamboo skewers that have been soaked in water
1 (10 ounce) jar red pepper jelly
1/2 cup pineapple juice

Steps:

  • To prepare the marinade:.
  • Mix all of the marinade ingredients together. Pour into a large plastic storage bag. Add the chicken and place into the fridge to marinate for at least 3 hours, overnight is ideal.
  • To prepare the kabobs:.
  • When you're ready to prepare the kabobs, remove the chicken from the marinade. Alternate the peppers, chicken, pineapple and onion chunks onto the skewers. Season everything lightly with salt and pepper. Oil the grill grates and heat the grill to medium-high heat. Cook the kabobs rotating as needed so they will cook evenly. About 4 minutes on all sides. You want the kabobs to char, but, not burn. A few minutes before removing from the grill, reduce the heat to medium and begin to baste the kabobs with the glaze until they are lightly charred It will take the kabobs around 16-18 minutes {maybe less} in total cooking time depending on the size of the chicken pieces.
  • Warm the glaze slightly in the microwave just until the jelly has melted so it will be easier to brush onto the kabobs. Using a pastry brush baste the kabobs with the glaze at the end of grilling.
  • Serve hot over rice pilaf.

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