Sizzling Chicken Skewers Food

CHILI-GINGER GRILLED CHICKEN SKEWERS

Steps:

• Combine the cilantro, oil, chili sauce, sugar, soy sauce, garlic, ginger, onions and 1/2 teaspoon salt in a mini food processor or blender and process until smooth.
• Drain the skewers and thread a piece of chicken onto each skewer. Place the skewers in a large nonreactive baking dish and rub with the marinade mixture. Cover and marinate in the refrigerator 1 to 2 hours.
• Preheat a grill or grill pan over medium-high heat. Remove the skewers from the baking dish and discard the marinade. Cook the chicken, turning once, until well charred and cooked through, 4 to 6 minutes per side. Serve with your favorite dipping sauce.

EASY CHICKEN SKEWERS

Steps:

• Mix water, barbecue sauce, peanut butter, soy sauce, cilantro and mustard in medium bowl with wire whisk. Refrigerate half of the mixture to use as a dipping sauce. Pour remaining mixture into large resealable plastic bag. Add chicken; seal bag. Shake gently to coat chicken. Refrigerate 1 to 2 hours to marinate.
• Preheat grill to medium-high heat. Thread chicken onto 12 skewers in ribbon fashion; discard any remaining marinade in bag.
• Grill 5 to 7 min. or until chicken is cooked through. Serve with the reserved dipping sauce.

SIZZLING CHICKEN SKEWERS

Steps:

• In a large mixing bowl, combine crunchy peanut butter, cilantro, salsa, brown sugar, soy sauce, salt, lemon juice, cayenne pepper, black pepper, garlic and green onions; mix well. Add chicken to the marinade, cover and refrigerate for at least 4 hours.
• While the chicken is marinating, soak bamboo skewers in water for one hour so they will not burn on the grill.
• Preheat the barbeque to a high heat. Or preheat your oven to broil.
• Thread chicken onto skewers like a snake, and in between each loop add a cube of bell pepper.
• Grill skewers, turning once, over charcoal for 4 to 6 minutes; or broil, until just browned and cooked through.

SIZZLING CHICKEN SKEWERS

Steps:

• Slice chicken lengthwise into strips. Mix peanut butter, brown sugar, salt, cayenne, cilantro, salsa, soy sauce, lemon juice and garlic. Adjust seasoning. Marinate chicken for 4 hours.
• When ready to grill, alternate chicken with green onion and bell pepper onto skewers (soak wooden skewers in water prior to grilling). Grill until chicken is cooked through.

SIZZLIN' PEANUT CHICKEN SKEWERS

Steps:

• Whisk all ingredients except chicken in large bowl until blended. Pour half into serving bowl; refrigerate for later use. Add chicken to remaining sauce; stir to evenly coat. Refrigerate 2 hours to marinate.
• Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Thread chicken, in accordion fashion, onto 12 skewers.
• Grill 5 to 7 min. or until done, turning after 4 min. Serve with reserved sauce.

FAJITA CHICKEN KABOBS RECIPE

Steps:

• In a large bowl, toss the chicken with olive oil, lime juice, and fajita seasoning. Check if your fajita seasoning already contains salt, if not, then season with salt. Allow to marinate as you prep the veggies.
• Core and deseed the bell peppers, cut into 1 inch pieces. Peel and slice the onion into 1 inch pieces. Drizzle with olive oil, and season with dried oregano and salt if desired (optional).
• Thread the chicken and the vegetables onto skewers, if using bamboo skewers then be sure to soak them in water for at least 30 minutes before using. Alternate between the vegetables and chicken pieces.
• Preheat on medium-high heat or 375℉ (190℃). Be sure to clean the grill grates, and oil them before placing the chicken skewers.
• Place the skewers on your preheated grill, and cook for 6-8 minutes per side. The chicken is ready when its internal temperature reaches 165°F/74°C. Pull off the grill and serve with guacamole, and lime crema or sour cream.

TGI FRIDAY'S SIZZLING CHICKEN AND CHEESE

Steps:

• Pound chicken breasts to even thickness.
• Combine all marinade ingredients. Place chicken breasts in marinade and refrigerate for 2 to 4 hours.
• Slice peppers and onions and sauté in olive oil until al dente. Season with salt and pepper.
• Saute chicken breasts in olive oil over medium heat; cook evenly on both sides to a golden brown color.
• Heat cast iron skillet on burner over medium heat until very hot. Place mashed potatoes on top portion of skillet. Place cheeses on bottom portion of skillet and cover with pepper and onion medley. Add chicken to top of pepper and onion medley, resting on potatoes. Top with chopped parsley. Serve "sizzling.".

SIZZLING CHICKEN SKEWERS

Steps:

• In a large mixing bowl, combine crunchy peanut butter, cilantro, salsa, brown sugar, soy sauce, salt, lemon juice, cayenne pepper, black pepper, garlic and green onions; mix well. Add chicken to the marinade, cover and refrigerate for at least 4 hours.
• While the chicken is marinating, soak bamboo skewers in water for one hour so they will not burn on the grill.
• Preheat the barbeque to a high heat. Or preheat your oven to broil.
• Thread chicken onto skewers like a snake, and in between each loop add a cube of bell pepper.
• Grill skewers, turning once, over charcoal for 4 to 6 minutes; or broil, until just browned and cooked through.