Chili Ginger Grilled Chicken Skewers Food

GRILLED CHICKEN SKEWERS

Steps:

• Preheat a grill or grill pan to medium heat.
• To make the peanut sauce, put the peanut butter in a blender with the soy sauce, honey, ginger, red pepper flakes, chili oil and lime juice. Add 1/4 cup very hot water as you blend the mixture. Check the consistency and add a little more hot water if needed to make it very smooth. Transfer the sauce to a small dish, cover it with plastic wrap and set aside.
• Brush the grill with oil. Thread the chicken onto the skewers and grill on both sides until the chicken is done in the middle, 2 to 3 minutes per side. Remove to a serving platter and sprinkle on the cilantro.
• Serve the skewers with dishes of the peanut sauce and a good-quality barbecue sauce for dipping.

GINGER-LIME GRILLED CHICKEN

Steps:

• Preheat a grill to medium high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side. On a gas grill, turn off half the burners. Toss the chicken with the ginger, 1 tablespoon fish sauce and 1 teaspoon each brown sugar, lime zest, lime juice and chili-garlic sauce. Season with salt and pepper. Place the chicken skin-side up on the cooler side of the grill; cover and cook until a thermometer inserted into the thickest part registers 165 degrees F, about 20 minutes. Move to direct heat and cook, uncovered, flipping occasionally, until the skin is charred and crisp, about 5 more minutes.
• Meanwhile, make the dressing: Whisk 2 tablespoons water and the remaining 1 tablespoon fish sauce, 2 teaspoons brown sugar, 1 teaspoon lime zest, 2 teaspoons lime juice and 1/2 teaspoon chili-garlic sauce in a large bowl. Whisk in the vegetable oil.
• Add the nectarines, mint, peanuts and 1/4 teaspoon salt to the bowl with the dressing; toss. Divide the chicken and nectarine salad among plates.

CHILI MOLASSES CHICKEN SKEWERS

Steps:

• Combine everything except chicken and skewers in a large nonreactive bowl and whisk to combine. Add chicken strips and toss to coat. Cover and marinate at least 45 minutes and up to 4 hours.
• When ready to cook, heat oven to 425 degrees F and arrange a rack in the middle. Remove chicken from marinade (reserving marinade) and thread 1 piece of chicken on each skewer.
• Heat the reserved marinade to boiling and boil for 3 minutes. Cool a bit before using.
• Arrange skewers on a foil-lined baking sheet in a single layer. Bake for 10 minutes, flip skewers and baste with remaining marinade (you don't need to use it all). Bake about 5 more minutes, until golden brown on both sides.

MEDITERRANEAN GRILLED CHICKEN AND GRAPE SKEWERS

Steps:

• In small bowl combine olive oil, garlic, chili flakes, oregano, rosemary and lemon zest. Whisk together marinade. Cut chicken into 3/4 inch cubes. Alternate chicken and grapes and thread onto 12 skewers. Place skewers into a baking dish or pan large enough to hold them. Pour marinade over skewers, coating each one. Marinate for 4-24 hours. Remove skewers from marinade and let excess oil drip off. Season with salt. Grill on barbecue until chicken is cooked through, about 3-5 minutes on each side. Arrange on serving platter and drizzle with additional olive oil and lemon juice.
• Nutritional Stats: Calories 299; Protein 27g; Fat 15g; Calories from Fat 52%; Carbohydrate 14g; Cholesterol 66mg; Fiber 1g; Sodium 370mg.

CHICKEN-THIGH KEBABS WITH TURMERIC, CHILE AND SAFFRON

Steps:

• Combine all the ingredients in a nonreactive dish (or a resealable plastic bag), and marinate in the refrigerator between 3 hours and overnight.
• Once the chicken has marinated, discard the onions (or grill them on the side in a grill basket, or sauté on the stovetop, if you like), and thread the chicken onto skewers. Heat a charcoal or gas grill; the flame should be fairly low and the rack about 6 inches from the heat.
• Grill the chicken slowly, turning as necessary and basting with any leftover marinade, until it's browned all over, 15 to 20 minutes.

GRILLED CURRY CHICKEN SKEWERS

Steps:

• In a large bowl or ziplock bag, put chicken meat, garlic, onion, lemon grass, curry powder, sugar, soy sauce, fish sauce, lime juice, paprika, black pepper and water, mix well, add vegetable oil, mix well.
• Refrigerate overnight (or at least 4 hours.).
• When ready to cook, skewer chicken meat with soaked wooden skewers and cook on grill with low heat till both sides are golden brown. (About ten minutes--too long and the chicken will be sawdust dry.).
• Serve hot as appetizer with mango salsa.

CHILLI CHICKEN WITH GINGER AND RED PEPPERS

Steps:

• Combine cornflour with 55ml water in a small jug or bowl.
• Stir in the soy sauce, honey and chilli sauce, mix well and set aside.
• Heat Vegetable Oil in wok, and stir fry chicken for 5 minutes until cooked, remove and keep warm.
• Add Sesame oil to wok with chopped chilli and garlic, stir fry for 30 seconds.
• Add peppers, onions and ginger and stir fry for a further 2- 3 minutes.
• Return chicken to wok, add cornflour mix and stir until the sauce begins to thicken and chicken is hot.
• Serve immediately with noodles.
• If you want to save a few calories you could grill (broil) chicken or steak.
• This should save 1.5 tbsp of Vegetable Oil.