Hoisin Chicken Kebabs Food

HOISIN CHICKEN

Steps:

• Marinate the chicken with the Marinade for about 10 minutes. Mix all the ingredients in the Sauce in a small bowl, stir to combine well.
• Heat up a wok with the oil. When the wok is heated, add the garlic and stir-fry until aromatic. Transfer the broccoli into the wok and do a few quick stir. Add the chicken and continue to stir-fry. Add the mushroom, carrot, and the Sauce (stir it before using) and stir to mix well with the other ingredients in the wok.
• When the sauce thicken and the chicken is cooked, add a pinch of salt and sugar to taste (optional), dish out and serve immediately with steamed rice.

TASTY GRILLED HOISIN CHICKEN

Steps:

• Pour hoisin sauce into a resealable plastic bag, and add the chicken breasts and thighs. Squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours, or overnight.
• Prepare the grill for indirect heat, and lightly oil the grate.
• Remove chicken from marinade. Discard marinade. Grill chicken over indirect heat, skin side down, for 20 minutes. Turn; grill until chicken is no longer pink in the center, and juices run clear, about 10 additional minutes.

HOISIN-GINGER BEEF SKEWERS

Steps:

• Thinly slice the flank steak across the grain and at an angle, creating slices 1 inch wide by 1/4 inch thick.
• Whisk together the hoisin sauce, lime juice, honey, garlic, salt, ginger, sesame oil, chile-garlic sauce, red pepper flakes, and black pepper in a bowl; pour into a resealable plastic bag. Add the sliced flank steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 12 hours.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the flank steak from the marinade, and discard the remaining marinade. Thread the meat onto the skewers.
• Cook the skewers on the preheated grill until cooked to your desired degree of doneness, 2 to 3 minutes per side for well done. Garnish with toasted sesame seeds and chopped green onions to serve.

SESAME CHICKEN KEBABS WITH ORANGE HOISIN SAUCE

Steps:

• Marinate chicken in mixture of soy sauce, sesame oil, olive oil, lemon juice, garlic, ginger, chilies and rosemary leaves for at least two hours. Thread chicken on skewers.
• Combine hoisin sauce, vinegar, orange juice, scallions and sesame oil. Season to taste with salt and pepper.
• Preheat grill or broiler. Cook chicken for about five minutes on each side, or until done, basting with marinade. Garnish plates with rosemary sprigs. Serve sauce separately in small bowl.

HOISIN CHICKEN KEBABS

Steps:

• Cut chicken breast into one inch pieces and set aside.
• In a medium bowl add Hoisin sauce, fresh ginger, sesame oil and rice vinegar, mix well.
• Reserve about two tablespoons of the sauce to base the chicken while it's cooking.
• Add chicken and mix well.
• Cover and refrigerate for ten minutes.
• Preheat BBQ or grill to medium high heat.
• After ten minutes, thread chicken onto metal or wooden skewers.
• Place the chicken on the BBQ or grill and cook chicken. While cooking base chicken with reserve sauce and turn often. Cooking time will depend on the thickness of the chicken, but should take about eight minutes until its slightly charred.
• Serve and garnish with a sprinkle of sesame seeds.
• Enjoy.

HOISIN CHICKEN AND BOK CHOY KEBABS

Steps:

• Preheat a grill to medium high and brush the grates with vegetable oil. Combine 2 tablespoons vegetable oil, the soy sauce, ginger, five-spice powder and white pepper in a large bowl. Add the chicken and toss to coat. Thread the chicken onto four 10-inch skewers. Thread the peppers and bok choy onto 4 more skewers.
• Grill the chicken, covered, turning occasionally, until well marked, 10 to 12 minutes, brushing with the hoisin sauce during the last minute of grilling. Sprinkle with sesame seeds and scallions.
• Meanwhile, brush the vegetable kebabs with vegetable oil and season with salt. Grill until the vegetables are charred, about 3 minutes per side. Serve with the chicken kebabs.

HOISIN CHICKEN SKEWERS WITH BROCCOLI AND MUSHROOMS RECIPE - (4.5/5)

Steps:

• In a large bowl whisk the marinade ingredients. Transfer ½ cup of the marinade to small bowl and set aside to use as a glaze when the food comes off the grill. Add the chicken pieces to the remaining marinade in the large bowl and toss to coat well. Cover and refrigerate for 1 to 2 hours. If using bamboo skewers, soak in water for at least 30 minutes. Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat the grill pan. Thread the chicken pieces onto skewers, leaving space in between each piece. Brush the chicken with any leftover (not reserved) chicken marinade from the large bowl. Toss the broccoli and mushrooms with enough oil to lightly coat them and season evenly with salt and pepper. Brush the cooking grates clean. Grill the chicken over direct medium heat, with the lid closed as much as possible, until it is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once or twice. At the same time, spread the broccoli and mushrooms in a single layer on the grill pan and cook over direct medium heat until crisp-tender, about 6 minutes, turning occasionally. Remove from the grill as they are done. Immediately brush the chicken and vegetables with the reserved ½ cup glaze. Top with the sesame seeds and serve warm with steamed brown rice, if desired.

HOISIN CHICKEN SKEWERS

Steps:

• Prepare barbecue (medium-high heat). Whisk first 4 ingredients in medium bowl to blend. Place 2 tablespoons sauce in small bowl for glaze. Mix chicken into remaining sauce; let stand 10 minutes. Thread chicken onto 4 metal skewers, spacing pieces 1/2 inch apart. Sprinkle lightly with salt and pepper. Grill chicken until cooked through and slightly charred, brushing with glaze and turning often, about 8 minutes. Sprinkle with sesame seeds.

CHICKEN KEBABS

Steps:

• Alternate on each of 8 skewers 2 of each chicken, zucchini, peppers, pineapple, and corn.
• Place in a shallow container.
• Mix all of marinade ingredients together and pour over kebabs.
• Refrigerate for 1 hour.
• Remove from marinade and heat marinade simmer 5 minutes.
• Grill kebabs for about 15 minutes turning and basting every 5 minutes till chicken is browned.
• Serve with extra marinade.