Best Chili Molasses Chicken Skewers Recipes

THYME MARMALADE CHICKEN 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.

SAMBAL CHICKEN SKEWERS

Steps:

• Prepare grill for medium-high heat. Whisk brown sugar, vinegar, chili paste, fish sauce, Sriracha, and ginger in a large bowl. Add chicken and toss to coat. Thread 4 or 5 chicken pieces onto each skewer.
• Transfer marinade to a small saucepan. Bring to a boil, reduce heat, and simmer until reduced by half (about 1 cup), 7-10 minutes.
• Grill chicken, turning and basting often with reduced marinade, until cooked through, 8-10 minutes.

CHILI LIME RAINBOW SKEWERS RECIPE BY TASTY

Steps:

• Soak wooden skewers in water for 5-10 minutes and set aside.
• In a large bowl, combine the chicken with the marinade ingredients and mix.
• Cover with plastic wrap and marinate in the fridge for at least an hour.
• If baking, preheat oven to 400˚F (200˚C).
• Assemble skewers by adding red bell pepper first, followed by orange, yellow, and green bell peppers, red onion, and then marinated chicken. Repeat until skewer is full.
• Place skewers on a baking sheet and brush with remaining marinade.
• Bake or grill 20-30 minutes, until chicken is no longer pink.
• Garnish with fresh chopped cilantro.
• Enjoy!

MY AWARD WINNING MOLASSES CHILI

Steps:

• 1. Brown the ground beef with the onions and season with salt and pepper. Drain. Add remaining ingredients and bring to a boil.
• 2. Reduce heat and simmer 1 hour adding some water if it gets too thick.
• 3. Sprinkle cheese on top to serve.

CILANTRO CHILI CHICKEN SKEWERS

Steps:

• Soak skewers in water for at least 20 minutes to prevent burning.
• Cut chicken into 1" cubes and place into bowl. Add olive oil, garlic and cilantro in a food processor and pulverize. Pour the marinade into the bowl with the chicken, add teaspoon of salt and pepper and marinate overnight if possible.
• Preheat the grill to medium heat and coat with oil. Remove chicken from the refrigerator and put 5-6 pieces of chicken on each skewer. Cook for 4-5 minutes on each side. Brush chili sauce on chicken just before done cooking to create a glaze.

CHILI CHICKEN SKEWERS

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.

CHICKEN SKEWERS WITH CHIRMOL SALSA

Steps:

• For the skewers: Heat outdoor grill. Mix ingredients in a plastic food bag and seal. Marinate for 15 minutes. Have ready 8 skewers.
• For the salsa: Coat tomatoes with nonstick spray. Grill, turning, for 5 minutes or until the skins are charred. Remove to a bowl; mash until almost smooth. Stir in rest of ingredients.
• Thread chick on skewers. Coat with nonstick spray. Grill 4 minutes, turning once, or until lightly charred and cooked through. Serve with salsa.