Best Chili Molasses Chicken Skewers Recipes

Chili Chicken Skewers image

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 55m

Yield 14

Number Of Ingredients 10

14 bamboo skewers (6 inch)
1 1/2 lb boneless skinless chicken thighs
1 bottle (12 oz) sweet chili sauce
3 tablespoons soy sauce
2 tablespoons lemon juice
1 tablespoon garlic chili sauce
1 tablespoon vegetable oil
2 teaspoons Sriracha sauce
1/4 cup chopped fresh cilantro
Fresh cilantro leaves, if desired

Steps:

Soak bamboo skewers in water 30 minutes. Meanwhile, cut chicken into 14 (1/2-inch) strips. In resealable food-storage plastic bag, mix 1/4 cup of the sweet chili sauce and the remaining ingredients except garnish. Add chicken to bag; seal bag and turn to coat chicken with marinade. Refrigerate 30 minutes.
Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. Thread chicken on skewers. Place skewers on grill over high heat. Cover grill; cook 10 minutes, turning once, until chicken is no longer pink in center.
Serve with remaining sweet chili sauce. Garnish with cilantro.

Nutrition Facts : Calories 90, Carbohydrate 6 g, Fiber 0 g, Protein 10 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 470 mg

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.

Chile Chicken Skewers image

Provided by Brianna Jenkins

Time 45m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons paprika
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/8 teaspoon allspice
2 cloves garlic, crushed
1 1/2 tablespoons fresh lemon juice
2 to 3 tablespoons olive oil
4 boneless, skinless chicken thighs, cut into quarters
4 Fresno peppers
3 tablespoons olive oil, divided
3 tablespoons goat cheese
3 tablespoons sour cream
1/2 teaspoon sriracha sauce
2 ounces Manchego cheese, cubed
1 sprig fresh mint, chopped
4 large flour tortillas
1 lime, halved

Steps:

Preheat a grill or grill pan over high heat.
In a large bowl, stir together the paprika, cumin, cinnamon, allspice, garlic, lemon juice, and oil for the marinade to make a paste. Toss the chicken thighs in the paste and rub all over to coat. Let the chicken marinate in the bowl for 15 minutes.
Rub the Fresno peppers with 1 tablespoon of olive oil and grill them on all sides until they're lightly charred on all sides, about 2 minutes on each side. Let the peppers cool, then slice off the tops and cut the peppers into bite-size pieces. Remove the chicken from the marinade, stick 4 pieces onto each soaked skewer and grill over high heat until cooked through, about 5 to 7 minutes on each side. Mix the goat cheese, sour cream, and sriracha sauce together. Set aside. In a bowl toss the cubed Manchego cheese and mint together. Grill the tortillas for a few seconds on each side, to soften and warm them.
Lay a tortilla on each plate. Slather the sour cream mixture on top of the tortillas. Lay the chicken skewers on top, divide the peppers over among the tortillas then divide the cubed cheese and mint over top. Squeeze a little fresh lime juice over each one and serve. To eat, lift the tortilla and wrap it around the skewer. Pull out the skewer and enjoy!