{"id":26327,"date":"2019-10-28T05:00:17","date_gmt":"2019-10-28T12:00:17","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=26327"},"modified":"2019-11-06T16:48:32","modified_gmt":"2019-11-06T23:48:32","slug":"asian-chicken-skewers","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=26327","title":{"rendered":"Asian Chicken Skewers"},"content":{"rendered":"

Great for a bunco snack or even dinner.<\/strong><\/span><\/p>\n

I love food on a stick. Who doesn’t love a good corndog, ice cream on a stick or even a salad on a stick. <\/p>\n

Looking around online I actually found some other “stick” foods I would like to try. Cheesecake pops, caramel apple slices, tater tot skewers and even a pesto shrimp skewer with cauliflower mash (now that sounds good and I better save that before I lose it.) I got distracted on that last recipe and decided to take a look at it; low carb if you use the cauliflower mash but I was thinking how delicious it would be with some good stone ground grits. I will try both ways soon for sure.<\/p>\n

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So, back to this “stick” of chicken. I love Asian flavors on chicken and pork and this seemed to be a great idea for our bunco group where some of us bring food, dessert and others wine. This was a hit that night and I brought none home. Maybe next time I will add some folded snow peas to the kabob to give a little more color and use a bigger stick to get more chicken on it. I always use chicken thighs when doing most of my chicken recipes just because I like dark meat, a little more fat, less dryness and it’s just better.<\/p>\n

Any other suggestions? Leave in comment section below the recipe.<\/p>\n

BLAST FROM THE PAST:<\/strong> <\/span>Like Brussel sprouts, then try my Lemon Roasted Brussel Sprouts with Sesame Seeds and Raisins.<\/a><\/p>\n

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I used bone-in chicken thighs and trimmed most of the fat off. You  can use boneless and save a lot of time.<\/p>\n

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Make the glaze and set aside.<\/p>\n

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Thread the chicken and red bell peppers on the soaked skewers.<\/p>\n

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Grill over hot coals or on gas grill until done, turn once and baste with the glaze each time.<\/p>\n

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\n\t\t\t\t\t\t<\/g><\/svg><\/span> Print<\/a>\n\t\t<\/div>\n\t<\/div>\n\t

Asian Chicken Skewers<\/h2>\n\t
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Ingredients<\/h3>\n\t\t\t\t
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  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\thoney<\/span>\n\t\t\t\t\t\t\t\t\t\tor agava nectar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tsoy sauce<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/3<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tThai Sweet Chili Sauce<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tvinegar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tginger<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tgarlic powder<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tcornstarch<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tchicken breasts \u2013 cut into 8 one inch strips<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t8<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tskewers<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t
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    Instructions<\/h3>\n\t\t\t\t
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    1. \n\t\t\t\t\t\t\t\t\t\t
      Preheat the grill (or use oven set at 400\u00b0).Mix the agave, soy sauce, vinegar, spices and the Thai Sweet Chili Sauce together in a small bowl.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    2. \n\t\t\t\t\t\t\t\t\t\t
      Soak the wooden skewers in water for 10-15 minutes.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    3. \n\t\t\t\t\t\t\t\t\t\t
      Cut the chicken thighs in strips and feed these onto a soaked wooden skewer alternately with a piece of red bell pepper. Brush with 1\/2 of the marinade and refrigerate for 2 hours.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    4. \n\t\t\t\t\t\t\t\t\t\t
      Heat the remaining sauce and if you want it a little thicker use some cornstarch mixed with a little water. Heat the mixture until it has thickened.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    5. \n\t\t\t\t\t\t\t\t\t\t
      Grill the chicken skewers until they are done (about 10-15 minutes). Turn the skewers once while they are cooking. Brush with the marinade that you used to brush the raw chicken with and save the thickened mixture for a sauce to serve along side the skewers.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n<\/div>\n
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