Best Chicken Skewers With Sweet Spicy Marmalade Recipes

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 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.