Chicken Skewers Two Ways

FREEDOM! That’s how we feel in Duluth when then weather gets warm and everyone breaks out their grill. Since we were grilling even back in February it’s not a surprise we grilled twice in one glorious, 70-degree weekend. We had some boneless, skinless chicken breasts in the freezer and they called our names. So we ate them! But not before grilling them up two tasty ways.

BBQ Chipotle Chicken Skewers

Ingredients:

These are all “to taste”

  • Boneless, skinless chicken breast cut into strips
  • Your favorite BBQ sauce. We used Famous Dave’s Texas Pit (enough to cover the chicken)
  • Worcestershire sauce, to taste
  • 1-2 chipotle peppers, cut into little pieces
  • Bamboo skewers – one for every piece or two of chicken

Directions:

  1. Soak the bamboo skewers in warm water. Set aside
  2. In a dish large enough for all the chicken strips add the BBQ sauce, Worcestershire sauce and chipotle pepper(s). Stir to mix well.
  3. Add the chicken and stir it around, making sure each piece is covered. Add more sauce if necessary. Let this sit for a while and go start your grill.
  4. When the coals are almost ready start skewering the chicken strips by putting the skewer through length-wise (see photo). Use one piece of chicken per skewer unless the pieces are small. Most of the skewer should be covered with chicken.
  5. When the skewering is done and the coals are ready, start grilling them! Turn regularly to keep the chicken from burning and baste with the remaining BBQ/Worcestershire/Chipotle mixture.
BBQ Chicken Skewers

Citrus Chipotle Chicken Skewers

Ingredients:

These are all “to taste”

  • Boneless, skinless chicken breast cut into strips
  • Lemon juice
  • Lime juice
  • 1-2 chipotle peppers, cut into little pieces
  • 1 green bell pepper, cut into pieces (½-inch long, ¼-inch wide)
  • ½ tomato, cut like the bell peppers
  • Several garlic cloves, halved (optional)
  • Bamboo skewers – one for every piece or two of chicken

Directions:

  1. Soak the bamboo skewers in warm water. Set aside
  2. In a dish large enough for all the chicken strips add lemon and lime juices (equal parts, maybe a little less lime) and chipotle pepper(s). Stir to mix well.
  3. Add the chicken and stir it around, making sure each piece is covered. Add more juices if necessary. Let this sit for a while and go start your grill.
  4. When the coals are almost ready start skewering the chicken strips, bell peppers, tomatoes and garlic by putting the skewer through the chicken width-wise (unlike the BBQ skewers above), then adding a piece of bell pepper, then wrap the chicken strip up and around the pepper and down on the skewer; do the same with the tomato and garlic cloves, zig-zagging the chicken between them; repeat until most of the skewer is covered (see photo below).
  5. When the skewering is done and the coals are ready, start grilling them! Turn regularly to keep the chicken from burning and baste with the remaining Citrus/Chipotle mixture.
Citrus/Chipotle Chicken Skewer
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