Yummy Sesame Chicken Skewers Recipes

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.

YUMMY HONEY CHICKEN KABOBS

Steps:

• In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
• Preheat the grill for high heat.
• Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
• Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

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.

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.

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.

TERIYAKI SESAME CHICKEN SKEWERS

Steps:

• Soak bamboo skewers in water for 1 hour to keep them from burning during cooking.
• Mix all marinade ingredients together in a 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°.
• 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.

HONEY-GLAZED CHICKEN KABOBS

Steps:

• In a small bowl, combine the first six ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 5-6 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. On six metal or soaked wooden skewers, alternately thread chicken and vegetables. Grill, covered, over medium heat for 5-7 minutes on each side or until chicken juices run clear, basting frequently with reserved marinade.