Spiced Skewered Chicken Chicken Sosaties Recipes

Steps:

• Pound chicken breasts with a meat mallet to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips. In a large resealable plastic bag, combine oil, soy sauce, garlic and pepper. Add chicken; seal bag and turn to coat. Refrigerate 4 hours or overnight., In a small saucepan, heat butter over medium-high heat. Add jalapeno; cook and stir until tender. Add ginger; cook 1 minute longer. Reduce heat; stir in marmalade, lime juice, orange juice concentrate and salt., Preheat broiler. Drain chicken, discarding marinade. Thread chicken strips, weaving back and forth, onto eight metal or soaked wooden skewers. Place in a greased 15x10x1-in. baking pan. Broil 6 in. from heat 2-4 minutes on each side or until chicken is no longer pink. Serve with sauce.

Steps:

• Whisk olive oil, 1/4 cup mint, cilantro, 2 tablespoons lemon juice, honey, 1 1/2 teaspoon salt, 2 cloves garlic, paprika, cumin, coriander, cinnamon, and cayenne in a large bowl. Reserve 1/4 cup marinade in a separate bowl.
• Place chicken in a large resealable plastic bag. Pour marinade over chicken. Press air out of the bag and seal tightly. Turn the bag to distribute the marinade. Place in a bowl and refrigerate for 5 hours.
• Whisk yogurt, 1/2 cup lemon juice, 1/4 cup mint, 2 cloves garlic, lemon zest, and 1 teaspoon salt together in a bowl to make sauce. Cover and place in the refrigerator.
• Toss green bell peppers and red onion in the reserved 1/4 cup marinade. Remove chicken from the bag and discard all marinade. Thread chicken, peppers, and onion alternately onto skewers.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Arrange skewers on the grill. Close lid and cook, turning once or twice, until chicken is firm to the touch, 8 to 10 minutes. Remove from grill and let stand for 2 to 3 minutes. Serve with cold sauce.

Steps:

• Place chicken in a large deep nonreactive bowl.
• Heat oil in a nonreactive saucepan and fry the onions until they are lightly browned. Add the remaining ingredients and cook for 2 minutes over low heat, stirring constantly to make sure that the sugar has dissolved.
• Allow the marinade to cool and pour it over the chicken.
• Cover the bowl with plastic wrap and refrigerate it for 24 hours.
• When ready to grill the chicken pieces, remove them from the marinade, drain them, place them on skewers, and grill over hot coals or under the broiler for 10 minutes, turning once, or until the chicken is cooked through.
• Serve hot with apricot chutney.

Steps:

• Cut the chicken into 3/4-inch cubes and place them in a deep nonreactive bowl. heat the oil in a nonreactive saucepan and fry the onions until they are lightly browned. Add the remaining ingredients and cook for 2 minutes over low heat, stirring constantly to make sure that the sugar has dissolved. Allow the marinade to cool and pour it over the chicken. Cover the bowl with plastic wrap and refrigerate it for 24 hours.
• When ready to grill the chicken pieces, remove them from the marinade, drain them, place them on skewers, and grill over hot coals or under broiler for 10 minutes, turning once, or until the chicken is cooked through. Serve hot.

Steps:

• Saute the garlic and ginger in oil until soft (1 minute). Add the dry ingredients and stir for another 30 seconds; then add the remaining liquids. Bring to a boil and simmer for 5 minutes. Remove from the heat and let cool. Skewer the meat alternating with the apricots and onions (red peppers can be used for more color and flavor). Arrange the skewers in a deep dish and cover with the cooled marinade. Allow the dish to stand at least overnight or up to 3 days in the refrigerator. To serve: grill the skewers over high heat basting with the leftover marinade. The marinade can be used as a sauce if boiled again for 3 minutes. Serve the sosaties over rice and chopped fruit such as banana or mango.

Steps:

• Flatten chicken to 1/4-in. thickness; cut lengthwise into sixteen 1-in.-wide strips. In a large bowl, combine the lime juice, vinegar, chipotle pepper and salt; add the chicken and turn to coat. Cover and refrigerate for 30 minutes. , Meanwhile, for the sauce, place remaining ingredients in a food processor; cover and process until blended. Transfer to a serving bowl; cover and refrigerate until serving., Drain chicken, discarding marinade in bowl. Thread meat onto 4 metal or soaked wooden skewers. On a lightly oiled rack, grill skewers, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until no longer pink, turning frequently. Serve with sauce.