Muscovado Marinated Chicken Sticks With Ginger Garlic Recipes

Steps:

• whisk together all first 9 ingredients.
• add in ground chicken and mix together*gently*.
• shape the meat into sticks (should look like 3 inch long cylinders, should take 2-3 tbsp of chicken mixture per stick).
• cover and refrigerate for 4-6 hrs.
• whisk together dipping sauce ingredients and set aside.
• light your grill.
• grill sticks over medium heat, turning to prevent burn, until cooked through.

Steps:

• Mix the marinade ingredients together.
• Chop the chicken into 1 inch cubes.
• Put the chicken into the marinade & leave overnight in the fridge. You can marinade this a couple of hours before, but it tastes better if left overnight.
• Thread the chicken onto the skewers, leaving a space between each cube.
• Cook on the BBQ for approx 5 minutes each side or until cooked through. You can also grill these in the oven on 210 degrees C as well, they take about the same amount of time for each side.
• This is nice served with steamed rice & fresh crunchy green beans.

Steps:

• Mix all ingredients in food processor until a little chunky.
• Rub over baked chicken, on chicken drumsticks, any chicken.
• Enjoy!

Steps:

• Soak skewers in water. Preheat oven to 400°F (200°C).
• Line a baking sheet with foil.
• Place a wire rack on top and coat with non-stick cooking spray.
• In a bowl, stir coating mix with coconut.
• Pour dressing or mayonnaise into another bowl.
• Cut chicken strips lengthwise into 1/2" (1cm) thick strips.
• Add to dressing or mayonnaise and stir to coat. Then add to coconut mixture and stir.
• Press coating onto bare spots. Thread skewers through meat. Place on rack. Bake in centre of oven, without turning, until chicken is cooked through, 20 to 30 minutes.
• Additional back-to-school snack recipes can be found at www.walmart.ca/recipes.

Steps:

• Pound the chicken to 1/2 inch thickness. In a large resealable plastic bag combine the garlic, ginger, oil and lime juice. Seal bag and shake until blended. Open bag and add chicken. Seal bag and marinate in refrigerator for no more than 20 minutes.
• Remove chicken from bag and grill or broil, basting with marinade, until cooked through and juices run clear. Dispose of any remaining marinade.

Steps:

• Make the marinade: Add the garlic, ginger, mint, cilantro, lemon juice and 3 tablespoons oil to a large resealable bag. Seal the bag and massage to combine the ingredients into a paste. Add the coriander, turmeric, amchur (if using), red chile powder and salt, and seal the bag. Shake or massage to combine.
• Place the chicken breasts in the marinade and seal the bag tightly. Use your hands to gently massage the marinade onto the chicken breasts until each breast is coated. Refrigerate at least 2 hours and up to overnight.
• Warm a large lidded skillet over medium-high heat. Once the pan is quite hot, add the oil, swirling the pan to coat the entire surface. Reduce the heat to medium, remove the chicken from the marinade and shake gently to remove any excess marinade. Add it to the pan. Working in batches if necessary, cook the breasts, undisturbed, until lightly golden underneath, 1 to 2 minutes, then flip them and cook until lightly golden on the second side, 1 to 2 minutes.
• Reduce the heat to low, cover, and cook the chicken for 10 minutes (no peeking!). Turn off the heat (if you have an electric stove, take the pan off the heat) and let the chicken sit, covered, for 10 to 15 minutes, depending on the thickness of the breasts. Don't lift the lid, or you'll release the hot steam that finishes cooking the chicken.
• Check to make sure the breasts are cooked through: There shouldn't be any pink in the middle. If you have a meat thermometer, the chicken should register at least 165 degrees. Place the chicken on a cutting board, and slice each breast into strips. Garnish with mint and cilantro.