Best Chicken On A Stick Sallye Recipes

CHICKEN ON A STICK

Chicken on a Stick image

"Chicken is my family's favorite meat, whether it's roasted, barbecued or whatever," says Susan Post from Baltimore, Ontario. "I make these skewered chicken strips often, especially during the summer months. They're popular at our annual family picnic, too."

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 6 skewers.

Number Of Ingredients 9

Ingredients

2 tablespoons canola oil
2 tablespoons lemon juice
2 tablespoons reduced-sodium soy sauce
4 garlic cloves, minced
2 teaspoons honey
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground ginger
3/4 pound skinless chicken breasts, cut into thin strips

Steps:

In a large bowl, combine the oil, lemon juice, soy sauce, garlic, honey and seasonings. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 3-4 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. On metal or soaked wooden skewers, thread chicken. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, uncovered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side or until chicken is no longer pink, basting frequently with reserved marinade.

Nutrition Facts : Calories 97 calories, Fat 4g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 70mg sodium, Carbohydrate 2g carbohydrate, Fiber 1g fiber), Protein 12g protein. Diabetic Exchanges

CHICKEN ON A STICK

Chicken on a Stick image

I tried this recipe and it's amazingly good! What so great about the batter is that it hardly soaks up any oil! And its a nice thick crispy batter! My whole family LOVED this recipe! I found this on the internet, It was posted by a cook named Chefjeb. The photo is my own, as always! =D

Provided by Lillian Russo

Categories Poultry Appetizers

Time 1h

Number Of Ingredients 14

Ingredients

6 boneless skinless chicken breasts-cut into 1 1/2 " pieces
1 large onion
1 large bell pepper
12 wooden skewers
BATTER
2 c flour
2 tsp paprika
2 tsp baking powder
3-8oz. can(s) beer-use a little less
1 Tbsp garlic powder
1 Tbsp salt
2 tsp black pepper
4 dash(es) louisiana hot sauce
oil for deep frying

Steps:

1. Peel and quarter onions. separate into layers of about 3 rings
2. Cut bell pepper into pieces about same size as chicken
3. Skewer piece of chicken, onion, bell pepper and repeat about two more times.
4. Heat oil to 350 - 360 degrees in a very large skillet or deep fryer. IF USING A SKILLET MAKE SURE THE WOODEN SKEWERS FIT.
5. Combine all ingredients for batter.
6. Dip skewered chicken, onions, pepppers into batter and fry about 2 minutes on each side, until light golden.
7. Serve warm.

CHICKEN ON A STICK

Chicken on a Stick image

Easy recipe for marinated chicken breast cooked on skewers on the grill. These are so simple, and your family will love them!

Provided by Chris

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h30m

Yield 4

Number Of Ingredients 3

Ingredients

4 skinless, boneless chicken breast halves
1 teaspoon meat tenderizer
½ cup Italian-style salad dressing

Steps:

Rinse chicken breasts and pat dry. Sprinkle with the meat tenderizer and place in a sealable plastic bag. Pour the dressing in the bag and turn the chicken to coat thoroughly. Seal and marinate in the refrigerator for 30 minutes to 1 hour.
Preheat an outdoor grill for medium heat and lightly oil grate.
Place the chicken onto skewers and grill over medium heat for 5 to 10 minutes per side. Chicken is done when its juices run clear.

Nutrition Facts : Calories 218.1 calories, Carbohydrate 3.1 g, Cholesterol 68.4 mg, Fat 9.8 g, Protein 27.4 g, SaturatedFat 1.7 g, Sodium 686.6 mg, Sugar 2.4 g

CHICKEN ON A STICK (SALLYE)

CHICKEN ON A STICK (SALLYE) image

Finger food that most everybody likes. Easy to make, but a little time consuming

Provided by sallye bates

Categories Other Snacks

Time 1h10m

Number Of Ingredients 19

Ingredients

2 whole boneless,skinless chicken breasts
32 7" bamboo skewers, soak in water for 30 minutes
FOR THE MARINADE
3/4 c sweetened flaked coconut
2 tsp chopped peeled fresh ginger root
2 tsp curry powder
2 Tbsp fresh lime juice
1/2 c hot water
FOR THE DIPPING SAUCE
1 tsp peanut oil
1 tsp minced garlic
3 Tbsp creamy peanut butter
1/2 c hoisin sauce
1 Tbsp tomato paste
1 Tbsp rice wine vinegar
1 tsp hot red pepper flakes or 1/2 tsp cayenne
2 tsp sugar
2 Tbsp lime juice
2 Tbsp water

Steps:

1. Make the marinade: Place all the ingredients for marinade into blender, and process until mixture is smooth. Strain the mixture through a fine sieve into a bowl, pressing hard on the solids to break them down. Let the marinade cool. Note: the marinade may be made 2 days in advance and kept covered and chilled
2. Make the dipping sauce: Place all ingredients for the dipping sauce into blender and process until mixture is smooth and transfer to a bowl. Note: The sauce may be made 2 days in advance and kept covered and chilled
3. Prepare the chicken: Cut the chicken lengthwise into 1/4" strips, and thread each piece lengthwise onto a skewer and place in a large shallow bowl Pour the marinade over the chicken, coating the chicken well, and cover and chill for approximately one hour. Do not marinate for over 3 hours or meat will break down
4. Grill the chicken with the marinade clinging to it on an oiled rack set 5-6 inches over glowing coals for 1-1/2 minute per side, or until chicken is cooked through If you don't have a grill, you may broil in your oven. Place chicken on a cookie sheet covered with parchment paper, place pan about 6"-8" under broiler, and cook 1-1/2 minutes per side until chicken is cooked through
5. This is a great dish for football parties, but you might need to make a double batch, as they go quickly.