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.

Sweet and Sour Chicken Skewers image

Provided by Sandra Lee

Categories main-dish

Time 33m

Yield 4 servings or 8 skewers

Number Of Ingredients 8

1/2 cup apple cider vinegar
1/4 cup brown sugar
1/2 (20-ounce) can pineapple chunks, juice reserved
1 tablespoon cornstarch, mixed with 1 tablespoon water
1 red pepper, cut into 1-inch pieces
1 lb boneless skinless chicken boneless thighs about four thighs
Kosher salt and freshly ground black pepper
8 bamboo skewers, soaked in water for 30 minutes

Steps:

Put the vinegar, sugar, reserved pineapple juice and cornstarch slurry into a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer until the sauce thickens, about 8 minutes. Remove from heat and set aside. Reserve half of the sauce in a small serving bowl to be used as a dipping sauce alongside the skewers.
Quarter the red pepper and remove the core and seeds. Slice each quarter into 6 pieces. Cut each chicken thigh into 6 pieces.
Preheat a grill pan or an outdoor grill to medium heat.
On each of the 8 skewers, place 1 chunk of pineapple, then a piece of chicken thigh, followed by a piece of red pepper. Repeat with another piece of pineapple then chicken, then red pepper. Season skewers with salt and pepper, to taste. Grill the skewers on oiled grill, cooking for 4 minutes on each side. Brush the sweet and sour sauce all over the skewers and grill and additional 2 minutes per side. Remove to a serving dish and serve with the reserved sweet and sour sauce, for dipping.