↞ recipe box start page
Category: Kabobs/Kebobs/Skewers
Prep Time: Cook Time: Total Time:
15 boneless/skinless chicken thighs, trimmed of excess fat
10 skewers (i use bamboo)
marinade
1/2 cup soy sauce
3/4 cup pineapple juice
3/4 cup coke classic (a natural tenderizer)
4 cloves garlic, crushed
1 tbsp ginger paste
1 tsp Chinese five spice
1/2 tsp black pepper, ground fresh
1/2 tsp red pepper flakes
glaze
1/2 cup chili sauce
1/3 cup hoisin sauce
1/4 cup rice wine vinegar
1/4 cup pepper jelly
1/4 tsp chinese five spice
Combine all of the marinade ingredients in a large zip-top bag, seal and shake gently to combine. Add the chicken thighs to the bag, seal (removing the excess air) and squish the chicken around to ensure even coverage. Put the bag in a bowl or baking dish and refrigerate for four hours.
Combine all of the glaze ingredients in a small sauce pan. Bring the glaze just to a boil over medium heat. Remove from the heat and set aside.
Prepare your grill for indirect cooking at medium-high heat (about 375 degrees). Remove the chicken from the marinade and drain well. Slide three chicken thighs onto a pair of parallel skewers (about an inch apart). Repeat with the remaining thighs.
Grill the chicken over direct heat for about two minutes, or until they are seared nicely. Flip the skewers over and sear the other side. Move the skewers to the indirect side of the grill and cook them until the internal temperature is 165* (about 10-15 minutes).
Brush both sides of the chicken with the glaze and quickly move them over the direct heat for a minute or so. You just want the glaze to get sticky and lightly browned. Flip the skewers over and cook another minute. Remove the skewers from the grill, coat them again with the glaze. Serves 10
Note: If you plan to use bamboo skewers, soak them submerged in water for at least an hour.
view more member recipes
ASIAN CHICKEN ON A STICK
view my recipes
print
save
Category: Kabobs/Kebobs/Skewers
Prep Time: Cook Time: Total Time:
15 boneless/skinless chicken thighs, trimmed of excess fat
10 skewers (i use bamboo)
marinade
1/2 cup soy sauce
3/4 cup pineapple juice
3/4 cup coke classic (a natural tenderizer)
4 cloves garlic, crushed
1 tbsp ginger paste
1 tsp Chinese five spice
1/2 tsp black pepper, ground fresh
1/2 tsp red pepper flakes
glaze
1/2 cup chili sauce
1/3 cup hoisin sauce
1/4 cup rice wine vinegar
1/4 cup pepper jelly
1/4 tsp chinese five spice
Combine all of the marinade ingredients in a large zip-top bag, seal and shake gently to combine. Add the chicken thighs to the bag, seal (removing the excess air) and squish the chicken around to ensure even coverage. Put the bag in a bowl or baking dish and refrigerate for four hours.
Combine all of the glaze ingredients in a small sauce pan. Bring the glaze just to a boil over medium heat. Remove from the heat and set aside.
Prepare your grill for indirect cooking at medium-high heat (about 375 degrees). Remove the chicken from the marinade and drain well. Slide three chicken thighs onto a pair of parallel skewers (about an inch apart). Repeat with the remaining thighs.
Grill the chicken over direct heat for about two minutes, or until they are seared nicely. Flip the skewers over and sear the other side. Move the skewers to the indirect side of the grill and cook them until the internal temperature is 165* (about 10-15 minutes).
Brush both sides of the chicken with the glaze and quickly move them over the direct heat for a minute or so. You just want the glaze to get sticky and lightly browned. Flip the skewers over and cook another minute. Remove the skewers from the grill, coat them again with the glaze. Serves 10
Note: If you plan to use bamboo skewers, soak them submerged in water for at least an hour.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Chicken On A Stick
by sgre52160
1 lb boneless, skinless chicken breasts or thighs 1/3 cup each hoisin sauce and plumb sauce 2 tbsp sliced green onions 1 tbsp grated gingerroot 2 tbsp each dry sherry and white wine vinegar or vin
by sgre52160
1 lb boneless, skinless chicken breasts or thighs 1/3 cup each hoisin sauce and plumb sauce 2 tbsp sliced green onions 1 tbsp grated gingerroot 2 tbsp each dry sherry and white wine vinegar or vin
Beef And Chicken On A Stick
by sgre52160
Marinade 12 oz soy sauce 10 oz honey 2 tbsp Cajun seasoning 1/4 cup garlic powder 1 tsp season salt 1/2 tsp pepper 1 lb sliced beef and chicken Heat marinade on low until consistency of wa
by sgre52160
Marinade 12 oz soy sauce 10 oz honey 2 tbsp Cajun seasoning 1/4 cup garlic powder 1 tsp season salt 1/2 tsp pepper 1 lb sliced beef and chicken Heat marinade on low until consistency of wa
Cheesecake On A Stick
by sgre52160
1 (8 inch) cheesecake 1 (12 oz ) pkg milk chocolate chips 2 tbsp vegetable shortening 1/2 cup chopped macadamia nuts 8 wooden craft sticks Line a baking sheet with waxed paper. Cut the cheeseca
by sgre52160
1 (8 inch) cheesecake 1 (12 oz ) pkg milk chocolate chips 2 tbsp vegetable shortening 1/2 cup chopped macadamia nuts 8 wooden craft sticks Line a baking sheet with waxed paper. Cut the cheeseca
Beef-on-a-stick
by ICOOK2
Ingredients Beef and Marinade 1-1/4 lbs. boneless beef sirloin steak 1 tsp. seasoned pepper blend 1 tsp. garlic salt 1/2 cup extra virgin olive oil 1/2 cup frozen orange juice
by ICOOK2
Ingredients Beef and Marinade 1-1/4 lbs. boneless beef sirloin steak 1 tsp. seasoned pepper blend 1 tsp. garlic salt 1/2 cup extra virgin olive oil 1/2 cup frozen orange juice
view more member recipes