Chicken On A Stick Sallye Recipes

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CHICKEN ON A STICK



Chicken on a Stick image

Easy recipe for marinated chicken breast cooked on skewers on the grill. These are so simple, and your family will love them!

Provided by Chris

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h30m

Yield 4

Number Of Ingredients 3

4 skinless, boneless chicken breast halves
1 teaspoon meat tenderizer
½ cup Italian-style salad dressing

Steps:

  • Rinse chicken breasts and pat dry. Sprinkle with the meat tenderizer and place in a sealable plastic bag. Pour the dressing in the bag and turn the chicken to coat thoroughly. Seal and marinate in the refrigerator for 30 minutes to 1 hour.
  • Preheat an outdoor grill for medium heat and lightly oil grate.
  • Place the chicken onto skewers and grill over medium heat for 5 to 10 minutes per side. Chicken is done when its juices run clear.

Nutrition Facts : Calories 218.1 calories, Carbohydrate 3.1 g, Cholesterol 68.4 mg, Fat 9.8 g, Protein 27.4 g, SaturatedFat 1.7 g, Sodium 686.6 mg, Sugar 2.4 g

CHICKEN ON A STICK (SALLYE)



CHICKEN ON A STICK (SALLYE) image

Finger food that most everybody likes. Easy to make, but a little time consuming

Provided by sallye bates

Categories     Other Snacks

Time 1h10m

Number Of Ingredients 19

2 whole boneless,skinless chicken breasts
32 7" bamboo skewers, soak in water for 30 minutes
FOR THE MARINADE
3/4 c sweetened flaked coconut
2 tsp chopped peeled fresh ginger root
2 tsp curry powder
2 Tbsp fresh lime juice
1/2 c hot water
FOR THE DIPPING SAUCE
1 tsp peanut oil
1 tsp minced garlic
3 Tbsp creamy peanut butter
1/2 c hoisin sauce
1 Tbsp tomato paste
1 Tbsp rice wine vinegar
1 tsp hot red pepper flakes or 1/2 tsp cayenne
2 tsp sugar
2 Tbsp lime juice
2 Tbsp water

Steps:

  • 1. Make the marinade: Place all the ingredients for marinade into blender, and process until mixture is smooth. Strain the mixture through a fine sieve into a bowl, pressing hard on the solids to break them down. Let the marinade cool. Note: the marinade may be made 2 days in advance and kept covered and chilled
  • 2. Make the dipping sauce: Place all ingredients for the dipping sauce into blender and process until mixture is smooth and transfer to a bowl. Note: The sauce may be made 2 days in advance and kept covered and chilled
  • 3. Prepare the chicken: Cut the chicken lengthwise into 1/4" strips, and thread each piece lengthwise onto a skewer and place in a large shallow bowl Pour the marinade over the chicken, coating the chicken well, and cover and chill for approximately one hour. Do not marinate for over 3 hours or meat will break down
  • 4. Grill the chicken with the marinade clinging to it on an oiled rack set 5-6 inches over glowing coals for 1-1/2 minute per side, or until chicken is cooked through If you don't have a grill, you may broil in your oven. Place chicken on a cookie sheet covered with parchment paper, place pan about 6"-8" under broiler, and cook 1-1/2 minutes per side until chicken is cooked through
  • 5. This is a great dish for football parties, but you might need to make a double batch, as they go quickly.

CHICKEN ON A STICK



Chicken on a Stick image

This recipe is my daughter's most frequently requested chicken recipe. It is from Light & Tasty magazine. Preparation time does not include marinating time.

Provided by MsBindy

Categories     Chicken Breast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons canola oil
2 tablespoons lemon juice
2 tablespoons reduced sodium soy sauce
4 garlic cloves, minced
2 teaspoons honey
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground ginger
3/4 lb boneless skinless chicken breast, cut into strips

Steps:

  • Cut the chicken into strips and put into a resealable bag. I usually will cut each chicken breast into 3 strips.
  • Combine all ingredients except chicken together.
  • Put about 1/4 cup of the marinade into the bag with the chicken. Turn to coat. Refrigerate for about 3-4 hours.
  • Cover and refrigerate the remaining marinade.
  • Drain the marinade from the chicken.
  • Thread the chicken strips onto skewers.
  • Coat grill with non-stick spray before heating.
  • Grill, uncovered, over medium-hot heat for about 3-4 minutes on each side, basting with the reserved marinade.

Nutrition Facts : Calories 120.9, Fat 5.5, SaturatedFat 0.5, Cholesterol 32.9, Sodium 238.1, Carbohydrate 3.9, Fiber 0.3, Sugar 2.1, Protein 13.7

CHICKEN ON A STICK



Chicken on a Stick image

"Chicken is my family's favorite meat, whether it's roasted, barbecued or whatever," says Susan Post from Baltimore, Ontario. "I make these skewered chicken strips often, especially during the summer months. They're popular at our annual family picnic, too."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 skewers.

Number Of Ingredients 9

2 tablespoons canola oil
2 tablespoons lemon juice
2 tablespoons reduced-sodium soy sauce
4 garlic cloves, minced
2 teaspoons honey
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground ginger
3/4 pound skinless chicken breasts, cut into thin strips

Steps:

  • In a large bowl, combine the oil, lemon juice, soy sauce, garlic, honey and seasonings. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 3-4 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. On metal or soaked wooden skewers, thread chicken. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, uncovered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side or until chicken is no longer pink, basting frequently with reserved marinade.

Nutrition Facts : Calories 97 calories, Fat 4g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 70mg sodium, Carbohydrate 2g carbohydrate, Fiber 1g fiber), Protein 12g protein. Diabetic Exchanges

SESAME TERIYAKI SKEWERS (CHICKEN ON A STICK)



Sesame Teriyaki Skewers (Chicken on a Stick) image

Great for a low-carb snack. I make this up fairly regularly, and just keep it in the fridge for when I need something, but it's just not meal time yet. I left the Bamboo skewers out of the recipe list, and the prep time includes 1 hour of marinading...

Provided by Big Mike2

Categories     Lunch/Snacks

Time 2h

Yield 24 serving(s)

Number Of Ingredients 7

2 lbs boneless skinless chicken thighs
1 tablespoon sesame seeds, toasted
15 ounces teriyaki sauce
6 tablespoons sesame oil
1/4 teaspoon minced garlic
1 lemon, juice of
1 tablespoon Splenda granular (sugar substitute)

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.

Nutrition Facts : Calories 93.7, Fat 5.1, SaturatedFat 0.9, Cholesterol 31.5, Sodium 717.1, Carbohydrate 3, Fiber 0.1, Sugar 2.6, Protein 8.6

IMPERIAL CHICKEN (SALLYE)



IMPERIAL CHICKEN (sallye) image

Good taste and nutrition without breaking the "diet" or piggy bank.

Provided by sallye bates

Categories     Chicken

Time 1h30m

Number Of Ingredients 9

2 fryers, cut up
1/4 lb butter (1 stick)
2 c panko or other type bread crumbs
3/4 c parmesan cheese, grated
1/4 c chopped parsley
1 Tbsp garlic powder
1/4 c toasted sesame seeds
2 tsp salt
1 tsp ground black pepper

Steps:

  • 1. Mix bread crumbs, cheese, parsley, sesame seeds, garlic powder, salt and pepper together in a mixing bowl and set aside. Line cookie sheet with parchment paper and set aside.
  • 2. Melt butter in microwave in a large shallow bowl Dip chicken pieces in melted butter and then in crumb mixture
  • 3. Place chicken on parchment paper on cookie sheet with pieces NOT touching. Bake at 350 degrees for 1 to 1-1/4 hours until chicken is done. Chicken is done when juices run clear when pierced with a fork. (Remember, dark meat takes longer to cook than white meat)

HEARTY CHICKEN POT PIE (SALLYE)



HEARTY CHICKEN POT PIE (SALLYE) image

This is a recipe I have been making for years, and it just keeps getting tastier and tastier. Moist and bursting with rich flavors. A great one dish meal for those cool evenings. It may be the tastiest and best chicken pot pie ever; you be the judge.

Provided by sallye bates @grandedame

Categories     Chicken

Number Of Ingredients 15

1 large or 2 medium boneless skinless chicken breasts sauteed in just enough water to cover**
1 - ribs celery
1/2 medium white onion
1 medium russet potatoes
1 package(s) frozen mixed vegetables (12-16 oz size)
1 teaspoon(s) sea salt
1 teaspoon(s) garlic powder
1 to 2 teaspoon(s) ground black pepper
1 can(s) cream of chicken soup, undiluted
1 can(s) cream of mushroom soup, undiluted
1 large can evaporated milk
1 to 2 teaspoon(s) poultry seasoning
1 to 2 - easy pie dough https://www.justapinch.com/recipes/dessert/pie/easy-pie-dough.html?r=14
1/4 cup(s) good white wine (optional)
1 cup(s) chicken broth or water

Steps:

  • NOTE: To make this dish, I use a 9" square x 3" deep Corningware casserole dish. It is the perfect size to make one large pie.
  • ALTERNATES: ** You can substitute rotisserie chicken with skin and bones removed and cut into bite size pieces ***NOTE: You can substitute store bought pie crusts found in dairy case; buy two packages (4 shells). This recipe is generous enough to make two pies if you are using prepackaged pie shells.
  • Prepare pie dough according to directions (recipe link below) or use thawed store bought crusts found in dairy case. Place one crust into 9" x 9" baking dish and gently press crust on the bottom and up the sides of dish and set aside Set other crust aside for placing on top of pie
  • Saute chicken for about 5 minutes on each side in 1/2 cup water or broth and 1/4 cup wine. Remove chicken from water to cutting board, and cut into bite size pieces. Set aside. NOTE: TO SPEED UP THE PROCESS, YOU CAN DICE PARTIALLY FROZEN CHICKEN BEFORE COOKING
  • Preheat oven to 375º
  • Clean and cut celery ribs into 1-2" lengths Peel and quarter onion Place celery and onion in food processor and pulse until diced. Cut potatoes into bite size cubes and place in microwave safe bowl. Add onions and celery to potatoes. Put 2 tablespoons water in bowl, cover with paper towel or paper plate and microwave for 5 minutes
  • Place both soups, broth or water, milk, poultry seasoning. in heavy saucepan and cook over medium heat until a smooth texture. Stir with wooden spoon while cooking to avoid sticking. Add potato, onion & celery mixture, salt, pepper, garlic powder and mixed vegetables to soup; stir together until well mixed.
  • Add diced chicken to the soup mixture and stir with wooden spoon until well blended.
  • Pour soup mixture over pie crust and level out. Gently place the other crust over the mixture, stretching it to completely cover the mixture. Pinch to other pie crust and crimp the edges around the dish top. Cut 4 slits into crust to allow steam to escape.
  • Place in preheated oven and bake for 35-45 minutes until mixture is bubbly and crust is a golden brown. Remove from oven and let set for 5-10 minutes until mixture is thickened.
  • Here is pie crust recipe https://www.justapinch.com/recipes/dessert/dessert-pie/mothers-magic-pie-crust-sallye.html

TEXAS CHICKEN FRIED STEAK 'N' GRAVY (SALLYE)



TEXAS CHICKEN FRIED STEAK 'N' GRAVY (SALLYE) image

This is my take on a true Texas classic dish. Don't even think about your diet when you're enjoying this wonderful meal.

Provided by sallye bates

Categories     Steaks and Chops

Time 35m

Number Of Ingredients 15

CHICKEN FRIED STEAK
4 large pieces tenderized round steak (approx 1/2# each)
1-1/2 c all purpose flour
2 tsp kosher or sea salt
2 tsp ground black pepper
4 Tbsp paprika
2 large eggs
1 c buttermilk
cooking oil (peanut or canola)
CRACKED PEPPER GRAVY
1/2 c butter
5 Tbsp flour
1-1/2 tsp kosher or sea salt
4 tsp cracked pepper
2-1/2 c whole milk

Steps:

  • 1. CHICKEN FRIED STEAK: Place a piece of waxed paper large enough to hold all 4 pieces of steak on the counter. Place paper towels on baking sheet and set aside Preheat oven to 200-225º. Place flour,salt, pepper and paprika in ziplock bag. Seal and shake vigorously to thoroughly mix ingredients. Pour out into shallow mixing bowl. Place 2 eggs and milk in separate mixing bowl and whisk thoroughly to blend Place these two bowls side by side on counter
  • 2. Dredge a piece of steak in flour mixture making sure meat is covered completely. Shake any excess flour off. Dip in egg mixture so that steak is covered completely Dip in flour again until steak is completely covered and dry on outside. Place coated steak on waxed paper. Continue these steps for each steak piece until all four are coated.
  • 3. Heat cooking oil about 1-2" deep in cast iron or other heavy skillet until oil reaches 350º Cooking oil should cover the bottom half of steak while it is cooking. Put one piece of steak in oil and cook approximately 3 minutes per side until golden brown. NOTE: If you have a very large skillet, you can cook two at a time, but leave plenty of room between each piece. Remove to paper towel covered baking dish and store in preheated oven. Repeat these steps until all four pieces are fried. Leave in oven while you make the gravy.
  • 4. MAKING THE GRAVY: Melt butter in another heavy skillet over medium low heat. When butter is no longer foaming, add flour, stirring continuously until a nice light brown roux is formed, Add salt and pepper and continue stirring while slowly adding milk. Stir vigorously to keep lumps from forming. Simmer for about 10 minutes until rich creamy gravy appears.
  • 5. Remove steaks from oven onto serving dishes and cover with gravy. Serve immediately while still piping hot.

STICKY RICE AND CHICKEN (SALLYE)



STICKY RICE AND CHICKEN (SALLYE) image

I started with a couple of basic Laotian recipes and tweaked and blended them to make this dish. If you like Asian food, you're going to love this one. Note: The Preparation TIme includes the time for marinating chicken and soaking rice.

Provided by sallye bates

Categories     Other Main Dishes

Time 9h

Number Of Ingredients 17

STICKY RICE INGREDIENTS
1 c white extra long grain rice
3 c water (separated)
1 can(s) (12-14 oz) coconut milk
1/2 c granulated sugar
CHICKEN INGREDIENTS
4 large boneless skinless chicken breasts***
3 Tbsp soy sauce
2 Tbsp honey
3 Tbsp orange juice
1/4 c grated orange zest
2 medium garlic cloves
1 Tbsp fresh ginger root
1 tsp coarse kosher or sea salt
1 tsp ground black pepper
1 Tbsp toasted sesame seeds
1/3 bunch fresh cilantro or parsley

Steps:

  • 1. ***You can substitute 8 chicken thighs or legs for the breasts if desired
  • 2. Peel garlic cloves and mince finely. Finely grate ginger root Grate the zest of one firm orange (will be approximately 1/4 cup) Chop the cilantro or parsley leaves only (discard the stems)
  • 3. MAKING THE STICKY RICE: 1. Rinse and soak the rice beforehand as follows. 2. Pour the uncooked rice into a large bowl, and add several cups (no need to measure) of cold water. 3. Shake and stir the rice around with your hands; the water will turn white. 4. Drain the water from the rice, and repeat this step until the water stops turning completely white. Drain last water from bowl. 5. Finally, add clean water (approx 2 cups) to the bowl to cover the rice and let it soak for at least 6 hours (overnight is best).
  • 4. 6. Once rice has soaked overnight, if you have a rice cooker, use it to prepare the rice. 7. If not, add the rice (do not drain the bowl) and 1 cup of water to a medium heavy pot. Bring the water to a boil, then cover the pot and turn the heat down to low simmer. Let the rice cook undisturbed for 20 minutes, then check for doneness.Cook longer if needed. When the rice is ready, set it aside to cool. 8. In a large pot, combine the coconut milk (make sure to shake the can well before opening) and sugar. Mix over medium-high heat until the sugar is dissolved and the sauce is combined and creamy. 9. Add the cooled rice into the pot with the coconut milk mixture. Stir to combine, and continue to cook over medium-high heat until the mixture is the consistency of thick porridge. Remove from heat.
  • 5. MARINATING THE CHICKEN: Place chicken, soy sauce, honey, orange juice and zest, garlic and ginger in a large Ziplock freezer bag. 2. Shake bag well to combine ingredients and place in refrigerator at least one hour, or up to overnight. Turn bag over a couple of times so all chicken will be coated.
  • 6. COOKING THE CHICKEN: 1. Preheat the oven to 425ºF 1. Remove the chicken to a bowl and discard the marinade. 2. Sprinkle the chicken with salt and pepper 3. Place chicken in large cast iron skillet or baking sheet and place in oven.
  • 7. 4. Cook for about 40 minutes until well browned and temperature is at 180º F in the thickest part. If you don't have a thermometer, pierce the chicken with a skewer or fork in the thickest part; if juices run clear, it is done.
  • 8. SERVING: Place chicken and rice on serving platter and garnish with sesame seeds and chopped cilantro or parsley. Serve while chicken is still warm. Optional: Add mango and/or orange slices slices to platter for additional garnish.
  • 9. AN ALTERNATE METHOD OF SERVING: Wash and dry one head of romaine lettuce. Arrange in separate platter. Place one or two tablespoons of chicken and rice on lettuce leaf, garnish with chopped chives, toasted sesame seeds, chopped cilantro leaves, and slice of mango on chicken mixture. Wrap lettuce leaf around mixture, dip in your choice of sauce and eat as an appetizer.
  • 10. NOTE: You can also use this sticky rice method with other recipes, it's pretty basic.

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