THAI CHICKEN SKEWERS
These Thai chicken skewers are marinated in coconut milk, curry and spices and then grilled to perfection. It's a quick and easy meal that's packed full of flavor!
Provided by Alyssa Rivers
Categories Appetizer
Time 1h15m
Number Of Ingredients 17
Steps:
- Place the coconut milk, brown sugar, curry pasta, ginger, lime zest, salt and pepper in a resealable freezer bag. Seal and shake to combine.
- Place the chicken in the bag. Marinate in the refrigerator for at least one hour or up to 8 hours.
- Remove the chicken from the marinade and thread onto skewers.
- Preheat the grill or a grill pan to medium heat. Place the chicken skewers on the grill and cook for 4-5 minutes on each side or until cooked through.
- Sprinkle the cilantro and peanuts on top of the chicken and serve with peanut sauce.
Nutrition Facts : Calories 657 kcal, Carbohydrate 22 g, Protein 42 g, Fat 47 g, SaturatedFat 26 g, Cholesterol 91 mg, Sodium 1414 mg, Fiber 4 g, Sugar 15 g, ServingSize 1 serving
MAI TAI
Steps:
- Mix together the pineapple juice, orange juice and grenadine in a large pitcher. Add the spiced rum, coconut rum and sparkling clementine juice if using; mix well to combine.
- Cut the ends off the pineapple, and then remove the skin, being careful to trim away the eyes. Slice the pineapple about 1/2-inch thick. Use mini cookie cutters to cut fun shapes.
- Load picks with the pineapple, clementine wedges and cherries.
- Pour the juice mixture into glasses over ice and garnish with the fruit skewers.
MAI TAI CHICKEN SKEWERS
A perfect snack, or crowd-pleasing appetizer, these mai tai chicken skewers are three bites of pure deliciousness.
Provided by Betty Crocker Kitchens
Categories Snack
Time 40m
Yield 10
Number Of Ingredients 12
Steps:
- Soak skewers in water at least 30 minutes to prevent burning. Spray grill rack with cooking spray. Heat gas or charcoal grill.
- Cut each chicken breast in half lengthwise, then cut crosswise to make 10 (about 1-inch) pieces. Cut onions into 20 (about 2-inch) pieces. In small bowl, mix corn syrup, rum, lemon juice, lime peel, lime juice and almond extract. Reserve 3 tablespoons.
- On each skewer, alternately thread 2 chicken pieces, 2 onion pieces and 1 pineapple chunk. Brush kabobs with about half of the remaining sauce.
- Place kabobs on grill over medium heat. Cover grill; cook 7 to 10 minutes, turning and brushing with remaining sauce after 5 minutes, or until chicken is no longer pink in center. Place kabobs on serving platter. Thread end of each skewer with cherry. Spoon reserved 3 tablespoons sauce evenly over kabobs; sprinkle with coconut.
Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 20 mg, Fat 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 30 mg, Sugar 10 g, TransFat 0 g
THAI-STYLE CHICKEN SKEWERS
Our chicken skewers are not only festive and colorful, but each skewer is 39 calories and the sauce is fat free.
Provided by Food Network Kitchen
Time 22m
Yield 20 skewers
Number Of Ingredients 14
Steps:
- Pound each chicken breast between 2 lightly oiled sheets of parchment or waxed paper into a 4 by 4 inch piece about 1/8-inch thick.
- Lay a piece of chicken smooth-side down on the work surface. Spread 1/2 teaspoon of the chile paste over the surface and season with salt and pepper, to taste. Trim and halve the scallions lengthwise. Lay them side-by-side across the lower third of the chicken, so there is white and greens at both ends. Top with 2 or 3 pieces of the red and yellow peppers. Roll the chicken around the vegetables into a tight cylinder. Thread a wooden skewer through the seam of the roll to seal. Repeat with the remaining chicken and vegetables to make 4 rolls. These can be made up to 24 hours ahead and refrigerated.
- Preheat the oven to 425 degrees F.
- Heat the oil in an oven-proof nonstick skillet over high heat. Season the rolls with salt and pepper, to taste. Lay the rolls, seam side down, in the pan, and cook, turning occasionally, until browned, about 2 minutes. Transfer the pan to the oven, and cook until the chicken is cooked through, about 5 minutes more. Meanwhile, make the sauce. Combine the lime juice, fish sauce, water, chile paste, honey, mint and coriander in a small bowl and set aside.
- To serve: Carefully remove the skewers, taking care to keep the rolls intact. Cut across the rolls to make round pieces about 3/4-inch thick, and thread onto skewers. Transfer to a platter, sprinkle with peanuts and serve with the dipping sauce.
THAI CHICKEN APPETIZER SKEWERS
This is a nutty, spicy, and citrus-fresh chicken recipe that lets you treat your family and guests to a delicious range of Thai flavors!
Provided by Feast Your Eyes
Categories Chicken Breast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Rinse chicken; pat dry with paper towels. Slice chicken crosswise into 3-inch-wide strips, 1/4-inch to 3/8-inch thick; place in a shallow glass dish.
- In a small bowl, combine the marinade ingredients; pour over the chicken and toss well to coat. Cover and marinate in refrigerator for at least 30 minutes, but no more than 2 hours. Stir mixture occasionally.
- Prepare grill for direct cooking; brush rack with vegetable or peanut oil.
- Meanwhile, combine the dipping sauce ingredients (except the chopped peanuts) in a small saucepan. Cook and stir (constantly) over medium heat - Bring to a boil. Reduce heat and simmer, uncovered, 2 to 4 minutes or until slightly thickened, smooth and bubbly. Keep warm in a small serving bowl; garnish with chopped peanuts just before serving.
- Drain chicken; reserve the marinade. Thread the chicken strips, accordion-style, onto twelve 6-inch metal skewers.
- Transfer skewered chicken to prepared rack of uncovered grill. Grill directly over medium coals 8 to 10 minutes or until the chicken is tender and no longer pink. (DO NOT OVERCOOK!) Turn once, halfway through grilling time, and brush often with the reserved marinade during the last 5 minutes of cooking. Discard remaining marinade.
- Serve immediately on skewers with the warm peanut sauce for dipping.
THAI CHICKEN SKEWERS
A quick to prepare and extremely low-fat recipe from the 26 February 2007 issue of the Australian 'Woman's Day'. In Melbourne, we have many Thai restaurants and Thai recipes are featured regularly in our cooking magazines. NOT my sort of recipe: sounds way too hot for me, but I know that many others will love this! The preparation time below does not include the 15 minutes marinating time. I have suggested this recipe as also being suitable for picnics - where you'd take your marinated chicken in one container, and fresh salad greens in another container, and BBQ your chicken once you're at the picnic site.
Provided by bluemoon downunder
Categories Chicken
Time 25m
Yield 12 Thai chicken skewers, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, combine the yoghurt, coriander, ginger, lemongrass, chilli, fish sauce and cumin.
- Add the chicken to the bowl and toss well to coat; allow to marinate for 15 minutes in the fridge; thread the chicken onto damp (see TIPS below) skewers.
- Heat a char-grill or pan on medium; spray with oil; cook skewers for 4-5 minutes each side until the chicken is cooked through; serve with lime wedges and steamed Asian greens.
- TIPS: Soak the skewers in water for 20 minutes before cooking, to prevent scorching. Steam Asian greens in a steamer over gently simmering water; drain and drizzle with hoisin to serve.
VIETNAMESE CHICKEN SKEWERS
Make and share this Vietnamese Chicken Skewers recipe from Food.com.
Provided by Wildcatter
Categories One Dish Meal
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine the garlic, onion, lemongrass, ginger, peppers, cilantro, fish sauce, sugar, and lime in a saucepan.
- Slowly bring to a boil over medium heat, then take off the stove and cool.
- Cut chicken breasts into 1-inch cubes.
- Toss the chicken into the marinade and let it marinate for 1 to 2 hours.
- Soak wooden skewers in cold water for 30 minutes.
- Skewer the chicken cubes and grill them for 3 to 4 minutes a side, until they're firm and lightly charred.
Nutrition Facts : Calories 124.5, Fat 0.8, SaturatedFat 0.2, Cholesterol 34.2, Sodium 4424.7, Carbohydrate 12.1, Fiber 0.6, Sugar 9.6, Protein 16.9
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