Mai Tai Chicken Skewers Recipes

THAI GRILLED CHICKEN (GAI YANG)

Thai Grilled Chicken (Gai Yang) image

The marinade for this chicken is true to the authentic Thai grilled chicken (Gai Yang). Traditional Gai Yang is served with a dipping sauce but I find chicken thighs so juicy that it doesn't need it. Instead, I incorporate the flavour into the Marinade. Traditionally this is cooked over charcoal which gives it a wonderful smokey flavour. But it really is fantastic even cooked on the stove or in the oven, though my preference is to cook it on the outdoor grill. The key ingredients are the lemongrass and fish sauce - don't omit or substitute these!

Provided by Nagi | RecipeTin Eats

Categories Barbecue BBQ Chicken Grilling

Time 16m

Number Of Ingredients 14

Ingredients

2 lb / 1 kg chicken thigh fillets ((skinless, boneless) (Note 1))
1 large lemongrass stalk (, white part only very finely chopped (about 2 tbsp) (Note 2))
6 cloves garlic (, minced)
2 tbsp lime juice
2 tsp finely chopped red chili ((optional but recommended))
3 tbsp fish sauce
2 tbsp Chinese cooking wine (, sherry or sake (Japanese cooking wine) (Note 4))
1 tsp sesame oil ((optional))
3 tbsp brown sugar or palm sugar
2 tbsp honey ((or 1 tbsp brown sugar))
1/2 tbsp black pepper ((adjust to taste - this adds spiciness))
Lime wedges
Red chili (, finely sliced (optional))
Cilantro / coriander leaves ((optional))

Steps:

Place Marinade ingredients in a large ziplock bag. Massage to mix.
Add the chicken into the ziplock bag and massage to spread the marinade over all the chicken. Marinate for a minimum of 3 hours, preferably overnight (up to 24 hours).
Remove chicken from the Marinade and discard the Marinade (unless baking in the oven - refer Note 3).
Heat the outdoor grill on medium high. Or heat 1/2 tbsp oil in a non stick pan over medium high heat on the stove.
Cook the chicken until golden brown - around 3 minutes each side.
Rest for a few minutes before serving with lime wedges on the side, and garnished with fresh chilies and cilantro, if using.

THAI CHICKEN SKEWERS

Thai Chicken Skewers image

These Thai chicken skewers are marinated in coconut milk, curry and spices and then grilled to perfection. It's a quick and easy meal that's packed full of flavor!

Provided by Alyssa Rivers

Categories Appetizer

Time 1h15m

Number Of Ingredients 17

Ingredients

1 1/4 pounds boneless skinless chicken breast (cut into 1 inch pieces)
1 can coconut milk
1 1/2 tablespoons brown sugar
1 teaspoon red curry paste (or more if you prefer it spicy)
1 inch knob of ginger (peeled and cut into 3 slices)
the zest of one lime
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped cilantro
2 tablespoons chopped peanuts
1/2 cup creamy peanut butter
2 tablespoons soy sauce
1 1/2 tablespoons brown sugar
2 tablespoons lime juice
1 tablespoon sesame oil
1/2 teaspoon minced garlic
1/4 cup warm water

Steps:

Place the coconut milk, brown sugar, curry pasta, ginger, lime zest, salt and pepper in a resealable freezer bag. Seal and shake to combine.
Place the chicken in the bag. Marinate in the refrigerator for at least one hour or up to 8 hours.
Remove the chicken from the marinade and thread onto skewers.
Preheat the grill or a grill pan to medium heat. Place the chicken skewers on the grill and cook for 4-5 minutes on each side or until cooked through.
Sprinkle the cilantro and peanuts on top of the chicken and serve with peanut sauce.

Nutrition Facts : Calories 657 kcal, Carbohydrate 22 g, Protein 42 g, Fat 47 g, SaturatedFat 26 g, Cholesterol 91 mg, Sodium 1414 mg, Fiber 4 g, Sugar 15 g, ServingSize 1 serving

MAI TAI CHICKEN SKEWERS

Mai Tai Chicken Skewers image

A perfect snack, or crowd-pleasing appetizer, these mai tai chicken skewers are three bites of pure deliciousness.

Provided by Betty Crocker Kitchens

Categories Snack

Time 40m

Yield 10

Number Of Ingredients 12

Ingredients

10 bamboo skewers (6 inch)
2 large boneless skinless chicken breasts (about 10 oz)
7 green onions
1/3 cup light corn syrup
1 tablespoon dark rum
1 tablespoon fresh lemon juice
1/2 teaspoon grated lime peel
1 tablespoon fresh lime juice
1/2 teaspoon almond extract
10 chunks (1 1/2 inch) fresh pineapple (about 1 1/2 cups)
10 maraschino cherries with stems
1/3 cup flaked coconut, toasted

Steps:

Soak skewers in water at least 30 minutes to prevent burning. Spray grill rack with cooking spray. Heat gas or charcoal grill.
Cut each chicken breast in half lengthwise, then cut crosswise to make 10 (about 1-inch) pieces. Cut onions into 20 (about 2-inch) pieces. In small bowl, mix corn syrup, rum, lemon juice, lime peel, lime juice and almond extract. Reserve 3 tablespoons.
On each skewer, alternately thread 2 chicken pieces, 2 onion pieces and 1 pineapple chunk. Brush kabobs with about half of the remaining sauce.
Place kabobs on grill over medium heat. Cover grill; cook 7 to 10 minutes, turning and brushing with remaining sauce after 5 minutes, or until chicken is no longer pink in center. Place kabobs on serving platter. Thread end of each skewer with cherry. Spoon reserved 3 tablespoons sauce evenly over kabobs; sprinkle with coconut.

Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 20 mg, Fat 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 30 mg, Sugar 10 g, TransFat 0 g

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