PEANUT BUTTER CHICKEN SKEWERS
"Most people associate peanut butter with snacks or desserts. This fantastic dish proves it also makes a mouthwatering sauce for chicken."-Jeanne Bennett, North Richland Hills, Texas.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, combine the first 8 ingredients; cook and stir over medium-high heat 5 minutes or until smooth. Reserve half of sauce for serving. Slice chicken lengthwise into 1-in. strips; thread onto 12 metal or soaked wooden skewers., Grill, uncovered, over medium-high heat for 2 minutes; turn and brush with sauce. Continue turning and basting for 4-6 minutes or until chicken juices run clear. Place cabbage on a serving plate; top with chicken. Sprinkle with green onion. Serve with reserved sauce.
Nutrition Facts : Calories 286 calories, Fat 14g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 767mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 29g protein.
PEANUTTY CHICKEN WINGS
A pleasant, mild blend of peanut and curry flavors makes up the sauce for these wings. I doubled the recipe, and was I glad I did! The tasty wings were devoured. -Kristen Proulx, Canton, New York
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the peanut butter, honey, soy sauce, oil, garlic and curry powder until blended. Cut chicken wings into three sections; discard wing tips. Add wings to peanut butter mixture; stir to coat. Cover and refrigerate for 2 hours., Transfer to an ungreased 13 x9-in. baking dish. Bake, uncovered, at 375° for 35-45 minutes or until chicken juices run clear.
Nutrition Facts : Calories 347 calories, Fat 24g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 580mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 20g protein.
APPETIZER CHICKEN KABOBS
These little chicken kabobs are a perfect appetizer. They're quick and easy to prepare, which means I can spend more time visiting with guests. -Gail Ponak, Viscount, Saskatchewan
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 20-24 appetizers.
Number Of Ingredients 8
Steps:
- In a large bowl, combine first five ingredients. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat. Pour remaining marinade into another large plastic bag; add onions. Seal bag and toss to coat. Marinate for 30 minutes. , Drain and discard marinade from chicken. Drain and reserve marinade from onions. On soaked wooden skewers, thread a piece of chicken, onion, mushroom and another chicken piece. , Place on a broiler rack. Broil 5 in. from the heat, turning and basting with reserved marinade after 3 minutes. Broil for 3 minutes longer or until chicken is no longer pink.
Nutrition Facts : Calories 58 calories, Fat 1g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 278mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 9g protein.
PEANUTTY PORK KABOBS
Cubes of pork tenderloin and green pepper chunks get a spicy treatment from a combination of peanut butter, brown sugar, ginger and red pepper flakes. Reserving half of this mixture to use as a basting sauce adds an extra boost of flavor. -Ellen Koch, St. Martinville, Louisiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bow, combine the first seven ingredients. Set aside 1/2 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag or shallow glass container; add pork and turn to coat. Seal or cover and refrigerate for 2-3 hours, turning occasionally. , Drain and discard the marinade. On metal or soaked wooden skewers, alternate pork and green peppers. Grill, uncovered, over medium heat for 6 minutes, turning once. , Baste with reserved marinade. Grill 8-10 minutes longer or until meat juices run clear, turning and basting frequently.
Nutrition Facts :
PEANUTTY CHICKEN KABOBS
Grilled chicken kabobs ready in 30 minutes that are served with reserved sauce and the peanuts.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Thread chicken pieces on four 10- to 12-inch metal skewers, leaving space between each piece.
- Make Spicy Peanut Sauce; reserve 1/2 cup sauce to serve with cooked kabobs. Brush chicken with half of the remaining sauce.
- Cover and grill kabobs 4 to 5 inches from medium heat about 15 minutes, turning and brushing occasionally with remaining sauce, until chicken is no longer pink in center. Serve kabobs with reserved sauce and the peanuts.
Nutrition Facts : Calories 260, Carbohydrate 5 g, Cholesterol 60 mg, Fat 1, Fiber 1 g, Protein 30 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 160 mg
PEANUT BUTTER CHICKEN KABOBS
This recipe is inspired by beef kabobs from West Africa commonly called suya (or seree in Sierra Leone) and consisting of spicy skewered beef pieces traditionally marinated in homemade tomato paste and ground peanuts. You can recreate a similar flavor profile at home with the peanut butter in your pantry--it's a great ingredient to play with. Using peanut butter in savory dinner recipes adds a rich, nutty taste and the fat helps keep the protein moist.
Provided by Yumna Jawad
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Soak 5 to 6 wooden skewers in water for at least 1 hour.
- In the bowl of a food processor, grate the onion until it's finely chopped. Add the peanut butter, tomato paste, olive oil, cumin, salt, crushed red pepper and powdered ginger. Continue to blend until the mixture is well combined and smooth.
- Transfer the sauce to a large bowl. Add the chicken to the sauce and toss to coat. Cover and refrigerate for at least 20 minutes to allow the chicken to marinate.
- Preheat a grill or grill pan to medium-high heat. Clean and oil the grates with olive oil, if necessary.
- Add the chicken to the wooden skewers (make 5 to 6 skewers). Brush both sides of the chicken with any leftover marinade.
- Carefully place the chicken skewers onto the grill. Grill until the chicken is cooked through on all sides, about 10 minutes total.
- Serve over jasmine rice garnished with green onions, if desired.
PEANUTTY PORK KABOBS
I can't describe how great the flavor of these kabobs are. They are a favorite at our house during the summer. From '00 Quick Cooking. Cook time does not include marinading time.
Provided by DDW7976
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first seven ingredients and mix well.
- Set aside 1/2 cup for basting; cover and refrigerate.
- Pour remaining marinade into a large resealable plastic bag or shallow container.
- Add pork and turn to coat.
- Seal or cover and refrigerate for 2-3 hours, turning occasionally.
- Drain and discard the marinade.
- On metal or soaked wooden skewers, alternate pork and green peppers.
- Grill, uncovered, over medium heat for 6 minutes, turning once.
- Baste with reserved marinade.
- Grill 8-10 minutes longer or until meat juices run clear, turning and basting frequently.
Nutrition Facts : Calories 313.1, Fat 12.8, SaturatedFat 3.2, Cholesterol 82.1, Sodium 2155.1, Carbohydrate 16.7, Fiber 2.4, Sugar 10.6, Protein 34.6
CHICKEN KABOBS IN PEANUT SAUCE
Dinner ready in just 30 minutes. Serve these lime-peanut marinated chicken kabobs drizzled with pineapple juice - a flavorful meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Place lime juice, peanut butter, lime peel, spice and herb blend and ginger in blender. Puree until blended. Place chicken in lime-peanut marinade. Cover and refrigerate at least 15 minutes but not more than 2 hours.
- Set oven control to broil. Spray broiler pan with nonstick cooking spray. Drain chicken; reserve marinade. Thread chicken pieces on four 6-inch skewers, leaving space between each.* Place on rack in broiler pan. Broil chicken with tops 3 to 4 inches from heat 4 to 5 minutes. Turn and brush remaining marinade over chicken. Broil 3 to 4 minutes longer or until juice from chicken runs clear. Place kiwifruit and pineapple on bed of rice; top with skewers of chicken. Drizzle 1 tablespoon of the pineapple juice over chicken and rice.
Nutrition Facts : Calories 460, Carbohydrate 71 g, Cholesterol 45 mg, Fiber 6 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 140 mg
MINI CHICKEN KABOBS
"I first tried these kabobs when my daughter-in-law made them for my granddaughter's birthday party," writes Norma Wells of Cookson, Oklahoma. "Full of soy sauce, ginger and pineapple flavors, these appetizers are popular when I serve them at get-togethers.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the soy sauce, sugar, salt, pepper, garlic powder and ginger. Pour half of the marinade into a resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. For each kabob, thread a piece of chicken, green pepper and pineapple onto a wooden toothpick. Place kabobs on a microwave-safe plate. Add honey to the reserved marinate. , Microwave kabobs on high for 3-4 minutes or until chicken is no longer pink, turning occasionally. Baste with reserved marinade during the last minute of cooking.
Nutrition Facts : Calories 41 calories, Fat 0 fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 314mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 4g protein.
GRILLED CHICKEN KABOBS WITH THAI PEANUT SAUCE
Quick-cooking chicken kabobs take on the flavor of Thailand thanks to a pleasing peanut sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Heat gas or charcoal grill. In 2-quart saucepan, mix peanut butter, soy sauce and vinegar until smooth. Stir in sugar and pepper sauce. Cook over medium-high heat about 2 minutes, stirring constantly, until thickened. Place 3/4 cup sauce in small serving bowl to use as dipping sauce.
- On each of 6 (12-inch) metal skewers, thread 4 chicken strips and 4 bell pepper pieces alternately, leaving about 1/4-inch space between each piece. Brush chicken and bell pepper with some of the remaining sauce.
- Spray kabobs with cooking spray to prevent sticking. Place kabobs on grill over medium heat. Cover grill; cook 5 minutes. Turn kabobs and brush with sauce; cook 2 to 3 minutes longer or until chicken is no longer pink in center. Discard any remaining sauce used for brushing kabobs during grilling. Serve kabobs with reserved sauce for dipping.
Nutrition Facts : Calories 400, Carbohydrate 19 g, Cholesterol 95 mg, Fiber 2 g, Protein 41 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 15 g, TransFat 0 g
CHICKEN KABOBS WITH PEANUT SAUCE
This intriguing flavor combination will soon be a much-requested family favorite.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h40m
Yield 16
Number Of Ingredients 13
Steps:
- Remove skin and bones from chicken. Cut chicken into 3/4-inch pieces. (For easier cutting, partially freeze chicken about 1 hour.) In large glass bowl, mix chicken and remaining kabob ingredients. Cover and refrigerate at least 2 hours, stirring occasionally.
- Soak 14 to 16 bamboo skewers in water at least 30 minutes before using to prevent burning.
- In 1 1/2-quart saucepan, heat oil over medium heat. Cook onion in oil, stirring occasionally, until tender. Remove from heat. Stir in remaining sauce ingredients. Heat over low heat, stirring occasionally, just until blended (sauce will separate if overcooked).
- Set oven control to broil. Remove chicken from marinade; reserve marinade. Thread 4 or 5 chicken pieces on each skewer. Brush chicken with marinade.
- Broil chicken with tops about 4 inches from heat 4 to 5 minutes. Turn; brush with marinade. Broil 4 to 5 minutes longer or until chicken is no longer pink in center. Discard any remaining marinade. Serve chicken with sauce.
Nutrition Facts : Calories 105, Carbohydrate 2 g, Cholesterol 25 mg, Fiber 0 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 280 mg
SPICY PEANUT CHICKEN KABOBS
A little sweet, a little sour, and a whole lot of flavor! These kabobs make a wonderful accompaniment to any party or get-together. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 8 appetizers.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first 10 ingredients. Set aside 3 tablespoons marinade for sauce. Pour remaining marinade into a large resealable plastic bag; add onion and chicken. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate sauce., Drain and discard marinade. Thread chicken onto eight metal or soaked wooden skewers. , Grill chicken, covered, on an oiled rack over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until no longer pink. Brush with reserved sauce before serving.
Nutrition Facts : Calories 94 calories, Fat 3g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 275mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein. Diabetic Exchanges
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