Glazed Chicken Skewers Recipe By Tasty

Steps:

• In a medium pot, combine all ingredients for glaze and bring to a boil until the bubbles start to become sticky and glossy.
• Combine the ground chicken, green onions, ginger, sesame oil, and ¼ cup (60 ml) of the soy glaze in a bowl until evenly mixed.
• If the mixture does not hold its shape when rolled into a ball, add in panko breadcrumbs, mix evenly, and re-roll the meatballs to test their structural integrity.
• Roll about 1-inch (2 ½ cm) meatballs, then skewer 3-4 meatballs on a skewer. Repeat with remaining mixture.
• Heat oil in a pan over medium-high heat.
• Sear 3-4 skewers at a time and flip when the undersides are golden brown.
• Brush the glaze on the skewers evenly and cook for about 5 more minutes, flipping every minute and brushing additional glaze as necessary.
• Cool and serve!
• Enjoy!

Steps:

• Preheat the oven to 375ºF (190ºC). Line 2 baking sheets with parchment paper.
• In a food processor, combine the scallions, habanero peppers, garlic, ginger, brown sugar, soy sauce, allspice, cinnamon, and thyme. Puree until broken down into a into a thick paste, about 1 minute.
• In a medium bowl, toss the chicken with 2-4 tablespoons of the jerk paste until well coated. Cover and refrigerate for 1 hour.
• Meanwhile, make the jerk sauce: Combine 2-4 tablespoons of the jerk paste with the pineapple juice and ketchup. Season to taste with salt.
• Thread the skewers with 2 pieces each of the marinated chicken, red onion, bell pepper, and pineapple, alternating ingredients.
• Arrange the skewers on the prepared baking sheets. Season with salt. Brush about ⅓ cup (85 G) of the jerk sauce over the skewers. Reserve the remaining sauce.
• Roast the skewers for 22-25 minutes, turning halfway, until the chicken is cooked to an internal temperature of 165ºF (75ºC).
• Remove the baking sheets from the oven and discard the parchment paper, then return the skewers to the pans. Turn the broiler to high.
• Baste the skewers on all sides with the jerk sauce.
• Broil for 3-4 minutes, until the vegetables just begin to char and the sauce is slightly caramelized.
• Transfer the skewers to a platter. Squeeze the lime wedges over the hot skewers and garnish with the cilantro.
• Enjoy!

Steps:

• Soak the skewers in water for 5-10 minutes and set aside.
• In a bowl with the chicken, add the ingredients for the marinade.
• Mix until coated. Cover with plastic wrap and refrigerate for 30 minutes to 2 hours.
• If baking, preheat the oven to 400°F (200°C).
• Prepare the vegetables by cutting them into 1-inch (2 ½ cm) squares.
• Assemble the skewers starting with the red onion, followed by the bell peppers and chicken. Repeat three times.
• Place the prepared skewers on a baking sheet and brush with remaining marinade.
• Bake or grill for 20-30 minutes or until chicken is no longer pink.
• Sprinkle with parsley.
• Enjoy!

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.

Steps:

• For the sauce:
• In a small saucepan, combine the soy sauce, sake, sugar and vinegar and bring to a boil. Boil over high heat until thickened to a glaze, 2 to 3 minutes. Taste and season with a fresh splash of vinegar, if you like.
• For the meatballs:
• Preheat the grill for at least 10 minutes, preparing to grill over moderately high heat, and soak 8 double-pronged bamboo skewers or 16 single skewers in water.
• In a bowl, use your hands to mix together all of the ingredients except for the sesame seeds and scallion greens.
• Form the meat mixture into 16 meatballs. Thread the meatballs onto the skewers, leaving just a little space in between and flatten slightly.
• Oil the grates well and grill the meatball skewers until light grill marks form, 3 to 4 minutes. Flip and grill for 2 minutes longer, until the outside of the meatballs looks cooked.
• Brush the sauce over the meatballs, flip and brush the other side. Flip them and brush them with the sauce constantly for about 1 minute, until glazed and cooked through. If the sauce darkens too quickly, reduce the heat or move the skewers to a cooler part of the grill.
• To serve:
• Transfer the skewers to a platter and sprinkle with sesame seeds and sliced scallions. Serve over rice, if desired.