CHINESE CHICKEN SKEWERS RECIPES
CHINESE BBQ CHICKEN SKEWERS RECIPE - FOOD.COM
From Penzey's Spices submitted by Christine Simmerman. This has become my favorite bbq sauce for chicken. I used boneless, skinless chicken thighs and did not cut them in strips, just put them on the grill over indirect heat. Very moist and the flavor was wonderful!
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 12 skewers, 3 serving(s)
Number Of Ingredients 6
Steps:
- Cut the chicken pieces into long thin strips, 3-4 per piece.
- In a large bowl or zip top bag, combine the soy sauce, ginger, hoisin sauce, white pepper, and garllic.
- Place 2 TB of the marinade in a small covered bowl.
- Refrigerate until it is time to cook the chicken.
- Add the chicken to the remaining marinade in the bag, toss until well coated, push the air out of bag and seal.
- Marinate for at least 20 minutes - a few hours is nice and overnight even better.
- Preheat oven to 400 degrees.
- Remove the chicken from marinade.
- Discard the marinade and skewer the chicken using a weaving method with the skewer.
- Place on foil-lined cookie sheets in a single layer,.
- Bakefor 15-25 minutes.
- Flip halfway through and baste with the reserved marinade.
- You can grill for approximately 10 minutes on each side instead of using the oven.
Nutrition Facts : Calories 427.8, FatContent 24.6, SaturatedFatContent 6.7, CholesterolContent 128.6, SodiumContent 1810, CarbohydrateContent 20.5, FiberContent 1.5, SugarContent 11.9, ProteinContent 29.6
TERIYAKI CHICKEN THIGH SKEWERS RECIPE | ALLRECIPES
These chicken thigh skewers come together so quickly that you'll have dinner on the table in no time at all. Prep the day before, and dinner will be ready in 20 minutes. Serve over rice with some green veggies on the side for a complete meal.
Provided by Yoly
Categories Side Dish Sauces and Condiments Sauces Teriyaki Sauce and Marinade Recipes
Total Time 2 hours 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine soy sauce, 1/4 cup plus 3 tablespoons pineapple juice, 1/4 cup plus 3 tablespoons hot honey, garlic, brown sugar, salt, and ginger in a saucepan; stir until well combined. Cook over medium heat until sauce is just starting to boil, about 5 minutes. Reduce heat to low and whisk in cornstarch until well incorporated. Cook, stirring constantly, until mixture starts to thicken, 1 to 2 minutes. Remove teriyaki sauce from heat.
- Thread chicken into skewers. Season both sides with salt and pepper. Brush chicken on both sides with teriyaki sauce, reserving remaining sauce, and refrigerate at least 2 hours or overnight for best results.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Place chicken skewers on the prepared baking sheet.
- Bake in the preheated oven for 10 to 13 minutes. Remove from oven.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush skewers with more sauce. Broil each side for 2 to 3 minutes. Serve with extra teriyaki sauce on the side.
Nutrition Facts : Calories 352.1 calories, CarbohydrateContent 42.5 g, CholesterolContent 70.7 mg, FatContent 11.8 g, FiberContent 0.3 g, ProteinContent 20.1 g, SaturatedFatContent 3.3 g, SodiumContent 1073.4 mg, SugarContent 36.6 g
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