Sticky Bbq Chicken Skewers Recipes

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STICKY BBQ CHICKEN SKEWERS



Sticky BBQ Chicken Skewers image

This sticky BBQ marinade is one of the best, in my opinion. Best served with boiled rice with peas incorperated. I hope you enjoy them!

Provided by Lydia C

Time 27m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Place all the SAUCE ingrediants into a pan. Bring to a boil and stir every 20 or so seconds until the sugar has dissolved. Allow to partially cool other wise the chicken will start to cook.
  • Cut chicken up into kebab-sized pieces and put into a bowl with the sauce. Leave for 30 minutes at least to marinade.
  • Thread chicken onto wooden (or metal) skewers with pepper into between each piece.
  • Line the base of a grill pan with foil, grill for 10 to 12 minutes turning every 4-5 minutes. Brush sauce on the skewers with a pastry brush every time you turn them, until the chicken is thoroughly cooked.
  • If you are having the suggested side, boil rice until cooked through, (if you don't add too much water, the rice should soak up the water nicely) add the peas and stir until they are cooked. Drain rice.
  • Serve the skewers with the rice and enjoy! Don't forget to let me know what you think!

STICKY CHICKEN & CHORIZO SKEWERS



Sticky chicken & chorizo skewers image

Pair the winning combo of chicken and chorizo with a sticky garlic, honey and thyme glaze. Serve on skewers in homemade flatbreads

Provided by Anna Glover

Categories     Dinner, Lunch

Time 1h20m

Yield Serves 8 (with 16 flatbreads)

Number Of Ingredients 14

100ml olive oil
75ml sherry vinegar
½ small bunch thyme , leaves picked
1½ tbsp smoked paprika
4 garlic cloves , crushed
3 tbsp honey
4-5 chicken breasts (about 650g), cut into bite-sized chunks
200g chorizo ring, sliced into thick coins
250g padron pepper , or 3 green peppers cut into pieces
charred lemon halves or wedges, to serve
1.2kg strong white bread flour , plus extra for dusting
200ml olive oil , plus extra for proving
1 tbsp fine salt
2 x 7g sachets fast-action dried yeast

Steps:

  • Whisk the olive oil, vinegar, thyme, paprika, garlic and 2 tbsp honey with plenty of black pepper. Pour ¾ of the marinade over the chicken and chorizo, reserving the rest to glaze the skewers later. Marinate for at least 2 hrs or overnight. Whisk the leftover 1 tbsp honey into the reserved marinade.
  • To make the flatbreads, mix the flour, olive oil, salt and yeast in a large bowl. Add 700ml water and knead to a rough dough. Tip onto a floured work surface and knead for 10 mins until smooth and elastic. Transfer to an oiled bowl and cover. Leave to double in size, about 1 hr.
  • Knock the dough back and divide into 16 small balls about 140g each. Roll each out on a floured work surface until a few millimetres thick and about 20cm wide. Heat a dry frying pan on a medium high heat and cook the dough for 3-4 mins until golden underneath and large bubbles start forming. Flip and cook for 1-2 mins more until lightly golden. You can keep the flatbreads warm in a low oven or on the barbecue, wrapped in foil.
  • Thread the chicken, chorizo and peppers onto eight large or 16 small metal skewers. Season with salt. Light a barbecue, let the flames die down and the coals turn ashy white, or heat the grill to medium high. Grill the skewers for 8-10 mins, turning every few mins until the chicken is cooked through. Use the remaining marinade to glaze the meat when turning.
  • With a fork, slide the meat and peppers off the skewers on to the flatbreads. Serve sides separately for guests to assemble their own kebabs.

Nutrition Facts : Calories 344 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 1 milligram of sodium

STICKY GARLIC CHICKEN SKEWERS



Sticky Garlic Chicken Skewers image

Make and share this Sticky Garlic Chicken Skewers recipe from Food.com.

Provided by Charlotte J

Categories     Chicken

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

3 cloves garlic, crushed
2 tablespoons honey
4 tablespoons tomato ketchup
4 tablespoons Worcestershire sauce
2 teaspoons English mustard or 2 teaspoons Dijon mustard
2 teaspoons hot pepper sauce
3 boneless skinless chicken breasts, cut into thin strips
salt & freshly ground black pepper

Steps:

  • Soak 12 bamboo skewers, each 10 inches long, in water for at least 20 minutes.
  • Meanwhile, mix together the garlic, honey, ketchup, Worcestershire sauce, mustard and hot pepper sauce, and season to taste with salt and freshly ground black pepper.
  • Toss in the chicken and stir until well combined, transfer to a nonmetallic dish, cover and marinate for 20 or 30 minutes or overnight.
  • Prepare the outdoor grill or preheat the broiler to high.
  • Thread the marinated chicken onto the skewers.
  • Cook over the hot coals of an outdoor grill for 5 to 6 minutes or arrange on a foil-lined baking sheet and broil for 6 to 7 minutes, turning occasionally until well browned and cooked through.

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If using bamboo skewers, soak skewers in water for at least 20 minutes. This will prevent the skewers from burning on the grill. Heat vegetable oil in medium saucepan. Add onions and saute until soft and translucent, about 7 minutes. Add garlic and ginger and saute until fragrant, about 1 minute.
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