Honey Sesame Chicken Skewers Food

HONEY SESAME CHICKEN SKEWERS

Steps:

• Rinse the chicken and cut into small pieces. Pat dry with paper towels. Soak the bamboo skewers for 30 minutes before using.
• Marinate the chicken with all the ingredients in the Marinade for 30 minutes. Make sure the Marinade nicely coat the chicken meat.
• Thread 3-4 pieces of chicken onto the bamboo skewers. Set aside.
• Heat up the grill and grill the chicken skewers on both sides, until nicely cooked and slightly charred. Brush some oil on both surfaces while grilling.
• Top the honey sesame chicken skewers with sesame seeds and chopped scallions. Serve warm.

HONEY SESAME CHICKEN SKEWERS

Steps:

• 1. Rinse the chicken and cut into small pieces. Pat dry with paper towels. Soak the bamboo skewers for 30 minutes before using.
• 2. Marinate the chicken with all the ingredients in the Marinade for 30 minutes. Make sure the Marinade nicely coat the chicken meat.
• 3. Thread 3-4 pieces of chicken onto the bamboo skewers. Set aside.
• 4. Heat up the grill and grill the chicken skewers on both sides, until nicely cooked and slightly charred. Brush some oil on both surfaces while grilling.
• 5. Top the honey sesame chicken skewers with sesame seeds and chopped scallions. Serve warm.

YUMMY SESAME CHICKEN SKEWERS

Steps:

• Mix all wet ingredients together in a large zip lock bag to make marinade, then place chicken into a bag with onions and pineapple.
• place in fridge for at least an hour.
• Thread chicken onion and pineapple onto skewers then grill or broil about 8 minutes, or until done then sprinkle with sesame seed.
• I also add other veggies to the skewers like tomato and peppers sometimes, also I make extra marinade to baste the chicken with while grilling sometimes.

SESAME CHICKEN SKEWERS

Steps:

• Cut each chicken breast into 4 long strips.
• Combine all marinade ingredients and marinate chicken strips in the refridgerator for 3 hours.
• Preheat oven to 175°C.
• Wet wooden skewers and thread chicken strips onto skewers.
• Pour some of the marinade on the bottom of an ovenproof pan, place the skewers in the pan and sprinkle them with sesame seeds.
• Bake for 20 minutes or until done.

HONEY SESAME CHICKEN SKEWERS

Steps:

• Rinse the chicken and cut into small pieces.
• Pat dry with paper towels. Soak the bamboo skewers for 30 minutes before using.
• Marinate the chicken with all the ingredients in the Marinade for 30 minutes.
• Make sure the Marinade nicely coat the chicken meat.
• Thread 3-4 pieces of chicken onto the bamboo skewers. Set aside.
• Heat up the grill and grill the chicken skewers on both sides, until nicely cooked and slightly charred.
• Brush some oil on both surfaces while grilling.
• Top the honey sesame chicken skewers with sesame seeds and chopped scallions.
• Serve warm.

TERIYAKI SESAME CHICKEN SKEWERS

Steps:

• Soak bamboo skewers in water for 1 hour to keep from burning later.
• Mix all marinade ingredients together in a non-reactive container large enough to hold all of the chicken. Cut chicken into 1/2-inch strips and submerge them in the marinade, cover, and refrigerate for at least 1 hour.
• Preheat oven to 375 degrees F.
• Thread 1 chicken strip on each skewer towards end of the stick, and line up on a sheet pan. Place in oven and bake for about 30 minutes, or until fully cooked through. Sprinkle with sesame seeds before serving. Serve by sticking skewers straight out of the side of a cantaloupe half filled with melon balls, if desired.

STICKY GINGER & HONEY CHICKEN SKEWERS WITH NOODLE SALAD

Steps:

• Put the chicken in a bowl. In a separate bowl, whisk together the garlic, ginger, sesame oil, honey, soy sauce and lime juice. Add a third of this to the chicken and save the rest for the noodles. Mix everything together and chill overnight or for a few hours.
• Bring a saucepan of water to a simmer. Add the mangetout and cook for 1 min, then drain and rinse under cold water. Toss the cooked noodles with the mangetout, carrot, remaining marinade, coriander and sesame seeds.
• Heat the grill to medium. Thread the chicken onto three or four long skewers, put on a flat baking tray and grill for 12 mins, turning the skewers halfway, until cooked. Serve the skewers on top of a platter of the noodles with extra lime wedges for squeezing over.

SESAME CHICKEN & PRAWN SKEWERS

Steps:

• Combine the ginger, garlic, honey, soy sauce, sesame oil, lime juice and sesame seeds. Divide between two bowls, then add the chicken pieces to one and the prawns to the other. Toss both mixtures well, then leave to marinate in the fridge for 15 mins.
• Cook the chicken in a frying pan over a medium-high heat for 3 mins, then push to one side and add the prawns to the other side of the pan. Cook for 2 mins until the prawns are pink and the chicken is cooked through (use two separate pans if anyone you're cooking for has an allergy or is a pescatarian). Put the broccoli in a microwaveable bowl with a splash of water, then cover and cook on high for 5 mins.
• Thread half of the skewers with chicken and broccoli and the other half with prawns and broccoli.

KOREAN CHILLI, SESAME & HONEY CHICKEN

Steps:

• Toss the chicken in the soy sauce, sesame oil and ginger. Thread each thigh on two long metal skewers, so that each skewer pierces one side of the thigh. Keep threading the chicken, making sure it's packed onto the skewers tightly. Chill until you're ready to cook. Mix the ingredients for the glaze.
• Heat the BBQ. If using a coal BBQ, wait for the coals to turn ashen before you start cooking. Cook the kebab for 5-8 mins on each side (depending on the heat). Once nicely charred but not fully cooked through, start painting on the glaze. The honey will catch if cooked for too long - the key to nice sticky chicken is applying the glaze in layers, turning the kebab often.
• Once the glaze has been used up and the chicken is cooked through (it'll take about 20 mins in total), transfer to a plate and leave to cool for 5 mins before serving scattered with spring onions.