Cosmopolitan Kick Off Chicken Skewers Recipes

Steps:

• Build a fire in your grill; when the flames have died down, all the coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the grill for about 5 seconds), you're ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
• Combine the chicken, 3 tablespoons of olive oil and the salt and pepper in a large bowl and toss well to coat, then thread the chicken chunks onto the skewers so they press up against one another but aren't jammed together.
• Put the skewers on the grill directly over the coals and cook, rolling the skewers around every 3 to 4 minutes to ensure all the sides are more or less evenly exposed to the heat, until lightly seared, about 12 to 14 minutes. To check for doneness, make a small cut and peek inside a couple of the chunks to be sure they are opaque all the way through with no pink.
• Slide the chicken chunks off the skewers into a large bowl, add all the other ingredients one after the other, toss well to coat evenly, season to taste if needed and serve.

Steps:

• Mix first 6 ingredients in large bowl. Add chicken; toss to coat. Cover and refrigerate 1 hour.
• Preheat broiler. Combine breadcrumbs and Parmesan cheese in another large bowl. Remove chicken from marinade; discard marinade. Add chicken to breadcrumb mixture; toss to coat. Arrange chicken on skewers.
• Broil chicken until cooked through, turning frequently, about 8 minutes. Transfer to platter.
• Meanwhile, melt butter in heavy small saucepan over medium heat. Remove from heat and mix in lemon juice. Drizzle butter over chicken.

Steps:

• In a small saucepan placed over low heat, whisk the cranberry sauce and orange marmalade just until melted and blended. Remove from heat and let cool slightly before whisking in lime and orange juices and vodka (or lemon juice). Spoon half the cranberry-orange mixture into a zip-top plastic bag (reserve remainder for later use); add chicken cubes, coating well. Place in refrigerator and let marinate, turning occasionally, for at least 30 minutes or as long as an hour. Preheat outdoor grill. Remove chicken from marinade, discarding marinade in plastic bag. Thread chicken on 8 skewers (if using bamboo, soak in water for 30 minutes prior). Place chicken on preheated grill over medium heat; cook for about 8 minutes total, or until tender and done, turning every two minutes or so to brown evenly, basting with reserved cranberry-orange mixture not used to marinate the chicken. Remove chicken from grill; sprinkle with salt and pepper as desired. May be garnished with orange and lime slices, if desired. Yield: 8 servings of 1 skewer each.