GRILLED CHICKEN AND MANGO SKEWERS
The inspiration for this recipe came from the charbroiled chicken skewers I used to enjoy while strolling along Calle Ocho in Miami on Sunday afternoons. Feel free to garnish with sesame seeds or spritz with fresh lime juice. -Wolfgang Hanau, West Palm Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut corn from cobs. In a large skillet, heat butter over medium-high heat; saute cut corn until crisp-tender, about 5 minutes. Stir in 1/3 cup green onions. Keep warm., Toss chicken with salt and pepper. Alternately thread chicken and mango onto 4 metal or soaked wooden skewers. Brush with oil., Grill, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, 10-12 minutes, turning occasionally. Serve with corn mixture; sprinkle with remaining green onions. If desired, serve with lime wedges.
Nutrition Facts : Calories 297 calories, Fat 10g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 387mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
PICKLED MANGO WITH GINGER
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 1 quart
Number Of Ingredients 11
Steps:
- Heat the cinnamon stick, cumin seeds, peppercorns and cardamom in a small skillet over medium-low heat, stirring, until toasted, about 4 minutes. Make the brine: Combine the vinegar, 3/4 cup water, the sugar, lemon juice, 1 tablespoon salt, the ginger, chiles and toasted spices in a medium saucepan; bring to a simmer over medium heat. Cook, stirring to dissolve the sugar, 5 minutes. Pack the mango wedges into a 1-quart jar, then pour in the hot brine; let cool completely. Cover and refrigerate overnight or up to 1 week.
YAKITORI (GRILLED CHICKEN SKEWERS)
Yakitori is Japanese skewered and grilled chicken that can use approximately 30 different chicken parts, from momo, or chicken thigh, to nankotsu, or chicken cartilage. This recipe calls for marinating chicken thighs, gizzards and livers in a savory-sweet sauce of ginger, sake, mirin, soy sauce, garlic and a touch of brown sugar, grilling or broiling, then scattering with chopped scallions. Serve it alongside something fresh and green, like a cucumber salad, and a pile of rice.
Provided by Melissa Clark
Categories quick, appetizer
Time 15m
Yield 6 appetizer servings
Number Of Ingredients 8
Steps:
- Cut chicken into one-inch pieces and place in a shallow dish.
- In a small saucepan, combine soy sauce or tamari, mirin, sake or sherry, brown sugar, garlic and ginger. Bring to a simmer and cook for 7 minutes, until thickened. Reserve 2 tablespoons sauce for serving. Pour remaining sauce over chicken, cover, and chill for at least one hour (and up to 4 hours).
- If using wooden or bamboo skewers, soak them in water for one hour. Preheat grill or broiler. Thread chicken pieces onto skewers, and grill or broil, turning halfway, for about 3 minutes for livers, 10 minutes for gizzards and 6 minutes for thighs. Serve drizzled with reserved sauce and garnished with scallions.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 4 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 1228 milligrams, Sugar 2 grams, TransFat 0 grams
GRILLED CHICKEN SKEWERS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 25m
Yield 20 to 25 skewers
Number Of Ingredients 12
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.
GRIDDLE-FRIED CHICKEN SKEWERS WITH MANGO-GINGER SAUCE
Number Of Ingredients 12
Steps:
- 1. Prepare the mango chutney. Then, in a small food processor or a blender, process together the ginger, chile peppers, cilantro, lime juice, coriander, garam masala, salt, and black pepper.2. Place the chicken in a large non-reactive bowl, add the marinade and mix well, making sure all the pieces are well-coated. Cover with plastic wrap or foil and marinate in the refrigerator up to 24 hours.3. Thread on skewers by pushing the skewer through the length of the tenderloin. Put 1 or 2 tenders per skewer. Using 1/4 cup of the mango chutney, brush it on each skewered piece of chicken.4. Heat a large cast-iron tava or a nonstick griddle or skillet over medium-high heat and coat lightly with the oil. Place the chicken skewers on the griddle and cook, turning them over once or twice, until they are golden on both sides, about 2 minutes on each side. Transfer to a platter lined with shredded lettuce, drizzle some of the mango chutney on top, and serve the remaining chutney on the side.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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- Thread pieces of marinated chicken, bell pepper, red onion and mango onto a skewer. You should be able to fit about 4 pieces of chicken per skewer for a total of 8 kabobs.
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