Chicken Skewers With Sweet Spicy Marmalade Recipes

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SWEET AND SPICY CHICKEN SKEWERS



Sweet and Spicy Chicken Skewers image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons extra virgin olive oil
4 tablespoons honey
3 tablespoons and 1 3/4 teaspoons soy sauce
2 tablespoons brown sugar
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1 finely minced jalapeno pepper (optional)
6 skinless, boneless chicken breast halves, cut into 1-inch cubes
1 gallon re-sealable bag
2 medium onions cut into 2-inch pieces
2 large red bell peppers cut into 2-inch pieces
Olive oil
4 - 5 metal or wooden skewers
1 can (22 ounces) BUSH'S® Smokehouse Tradition Grillin' Beans

Steps:

  • One of Craig Morgan's favorite recipes. Developed by PBS' Barbecue America host Rick Browne.
  • In a large bowl, whisk together the oil, honey and soy sauce. Add the brown sugar, chili powder, garlic powder, cayenne pepper, black pepper and jalapeno and whisk to mix.
  • Place the chicken in a 1 gallon re-sealable plastic bag and pour in the marinade, refrigerate at least 2 hours (or overnight if time allows). Discard the marinade.
  • Preheat the barbecue grill (or oven) for high heat at 450 degrees Fahrenheit.
  • Thread the chicken, onions and roasted red peppers alternately on the skewers.
  • Lightly oil the grill grate and place the skewers on the grill. Cook for 12-15 minutes, until chicken juices run clear, turning several times.
  • Serve with one can (22 ounces) BUSH'S® Smokehouse Tradition Grillin' Beans.

THYME MARMALADE CHICKEN SKEWERS



Thyme Marmalade Chicken Skewers image

Provided by Aida Mollenkamp

Categories     appetizer

Time 30m

Yield 36 to 40 Skewers

Number Of Ingredients 8

1 cup orange marmalade
1/4 cup balsamic vinegar
3 tablespoons fresh thyme leaves
3 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 pounds boneless skinless chicken breast or thigh meat, cut lengthwise into 1-inch wide strips
36 to 40 (6-inch) wooden skewers

Steps:

  • Combine everything except chicken and skewers in a large nonreactive bowl and whisk to combine. Add chicken strips and toss to coat. Cover and marinate at least 4 hours.
  • When ready to cook, heat oven to 425 degrees F and arrange a rack in the middle. Remove chicken from marinade (reserving marinade) and thread 1 piece of chicken on each skewer.
  • Heat the reserved marinade in a small saucepan until boiling and boil for 3 minutes. Cool a bit before using.
  • Arrange skewers on a foil-lined baking sheet in a single layer. Bake for 10 minutes, flip skewers and baste with remaining marinade (you don't need to use it all). Bake about 5 more minutes, until golden brown on both sides and cooked through.

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