Chili Molasses Chicken Skewers Food

YOGURTY MARINATED CHICKEN SKEWERS

Steps:

• If using wooden skewers, soak them in water for 30 minutes.
• Thread the chicken, red onion, zucchini and bell pepper on the skewers, alternating and pushing the pieces close together to fill the skewers tightly. Put the skewers in a baking dish or other nonreactive container that will fit them in one layer. Sprinkle all over with 1 teaspoon of the salt.
• Combine the yogurt, lemon juice, parsley, mint, honey, cumin, cayenne, garlic and remaining 1 teaspoon salt in a medium bowl and whisk until smooth. Whisk in the olive oil. Pour all but about 1 cup of the marinade over the skewers and turn to coat them well. Cover and refrigerate the skewers and reserved marinade for at least 1 hour and up to 6 hours. Remove from the refrigerator 20 minutes before grilling to return to room temperature.
• Preheat an outdoor grill or a 2-burner grill pan to medium heat and brush with olive oil.
• Remove the skewers from the marinade and brush off the excess. Grill, turning occasionally to evenly char all sides, about 10 to 12 minutes. Serve the skewers with the reserved marinade as a dipping sauce.

CHICKEN SKEWERS WITH PEANUT-GINGER MARINADE

Steps:

• In a large bowl, whisk together the orange juice, orange zest, peanut butter, sugar, soy, ginger, garlic, and red pepper flakes until smooth and evenly combined. Reserve 1/3 cup of the mixture to serve as a dipping sauce. Put the marinade in a resalable plastic bag, add the chicken, seal the bag and turn to coat evenly. Refrigerate and allow to marinate for 30 minutes to 8 hours.
• Heat a grill to medium heat, (350 degrees F), and rub the grate with a towel dipped in oil. Thread 1 to 2 chicken tenders on each skewer. Grill the chicken until thoroughly cooked, about 2 to 3 minutes per side. Transfer to a serving platter and sprinkle with cilantro and peanuts. Serve hot or at room temperature with the reserved peanut sauce.

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.

CUCUMBER RANCH CHICKEN SKEWERS

Steps:

• In a large bowl, add the chicken, lemon juice, and olive oil. Toss to coat. Cover and refrigerate for 30 minutes. Preheat the grill. Remove the chicken from the marinade and cut into 1-inch pieces. Discard the used marinade. Arrange the chicken on four wooden skewers alternating with the red onion. Grill the skewers for 5 to 7 minutes on each side or until the chicken is crispy and an internal temperature of 165°F has been reached. Remove the chicken and onion from the skewer and place it into a pita and then top with tomatoes. Repeat this 3 more times with the remaining skewers. Drizzle each pita with 2 tablespoons of Hidden Valley® Original Ranch® Cucumber Dressing. Refrigerate any leftovers promptly in a shallow container. Discard any food left out more than 2 hours (or 1 hour if temperatures are above 90°F).

MOLASSES CHICKEN BREASTS

Steps:

• Brush one side of each chicken breast with a light coat of molasses.
• Sprinkle both sides of breast with lemon pepper and seasoned salt.
• Grill, molasses side up, on medium temperature for 4-5 minutes.
• Turn (do not pierce breast) gently and continue to grill to desired doneness.
• I prefer to remove the breasts when they are still soft to touch at the thickest part.

CILANTRO CHILI CHICKEN SKEWERS

Steps:

• Soak skewers in water for at least 20 minutes to prevent burning.
• Cut chicken into 1" cubes and place into bowl. Add olive oil, garlic and cilantro in a food processor and pulverize. Pour the marinade into the bowl with the chicken, add teaspoon of salt and pepper and marinate overnight if possible.
• Preheat the grill to medium heat and coat with oil. Remove chicken from the refrigerator and put 5-6 pieces of chicken on each skewer. Cook for 4-5 minutes on each side. Brush chili sauce on chicken just before done cooking to create a glaze.

MY AWARD WINNING MOLASSES CHILI

Steps:

• 1. Brown the ground beef with the onions and season with salt and pepper. Drain. Add remaining ingredients and bring to a boil.
• 2. Reduce heat and simmer 1 hour adding some water if it gets too thick.
• 3. Sprinkle cheese on top to serve.