Best 3 Chicken And Scallion Skewers Recipes
Chicken and scallion skewers are a tantalizing dish that offers a burst of flavors in every bite. Whether you're hosting a summer barbecue or simply seeking a weeknight meal that combines convenience and zest, these skewers are sure to delight your taste buds. Tender chicken, succulent scallions, and a delectable marinade come together to create a dish that is both flavorful and versatile. Explore a variety of recipes that cater to different tastes and preferences, ranging from classic teriyaki chicken skewers to innovative recipes infused with herbs, spices, and exotic ingredients. So, let's embark on a culinary adventure and discover the perfect chicken and scallion skewer recipe that will elevate your dining experience.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN AND SCALLION SKEWERS
Categories Chicken Poultry Appetizer Broil Cocktail Party Quick & Easy Party Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 snack servings
Number Of Ingredients 9
Steps:
- Line bottom of a broiler pan with foil and cover with rack. Lightly brush rack with oil.
- Bring mirin, soy sauce, sake, and sugar to a boil in a 1-quart saucepan over moderately high heat, stirring until sugar is dissolved. Boil, uncovered, until reduced to about 1/3 cup, about 5 minutes. Remove from heat and reserve 1 1/2 tablespoons sauce in a small bowl for brushing after skewers are cooked.
- Cut white and pale green parts of scallions crosswise into 1 1/2-inch pieces (reserve scallion greens for another use).
- Cook scallions in a 2-quart saucepan of boiling (unsalted) water 1 minute, then drain in a colander. Immediately transfer to a bowl of ice and cold water to stop cooking. Drain, then pat scallions dry with paper towels.
- Preheat broiler. Thread 1 skewer alternately with chicken and scallions, using 3 pieces of each and piercing scallions crosswise through center. Place skewer on rack of broiler pan, then brush both sides generously with sauce. Repeat with remaining skewers, arranging all skewers in same direction. (You may have some chicken and scallion pieces left over.)
- Cover exposed skewers (but not chicken or scallions) with a strip of foil to prevent scorching.
- Broil skewers 4 to 6 inches from heat until chicken is slightly charred, about 4 minutes. Remove foil and brush both sides with more sauce, then turn skewers over and replace foil. Broil until other side of chicken is slightly charred and cooked through, about 4 minutes more.
- Serve warm or at room temperature. Just before serving, coat skewers with reserved sauce using cleaned brush.
CHICKEN AND SCALLION SKEWERS
A little pre-holiday cleaning has me tossing out stacks of cooking magazines. Rather than tearing out the recipes and creating small stacks to replace the large ones, I'm typing them up and keeping them here for safekeeping. This recipe is inspired by the cuisine of Korea and appeared in a very old issue of Eating Well magazine - a stylized hybrid of Cooking Light and Bon Appettit. Note that the cooking time does not include 6 to 24 hours for marinating the chicken.
Provided by justcallmetoni
Categories Chicken Breast
Time 26m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place 12 bamboo skewers in warm water for 30 minutes.
- Mix together all the the ingredients for the marinade in a small bowl.
- Cut the chicken breasts into long strips, about 8 per breast half.
- Trim the scallions into 1 1/2 long pieces.
- Thread the chicken and scallions on the bamboo skewers with the scallion being pierced so that it runs long vertical across the length of the skewer.
- Place kebobs in a 9 by 13 inch baking dish and pour two-thirds of the marinade over the chicken. Cover with foil and place in the icebox for 6 to 24 hours, turning occasionally. (The frequency depends on how long you plan to marinade the meat.).
- To cook, place the kebobs on an indoor or outdoor grill and cook for 2 to 4 minutes per side. Brush the kebobs with reserved marinade while cooking.
- This serves 6 as a main course but works well as an appetizer.
Nutrition Facts : Calories 190.1, Fat 5.4, SaturatedFat 1, Cholesterol 72.6, Sodium 493.3, Carbohydrate 9.1, Fiber 1.8, Sugar 4.1, Protein 26.1
CHICKEN AND SCALLION SKEWERS
In Tokyo, these savory skewers are made with Japanese leeks, called negi, which are thinner and more tender than Western leeks. Here they are substituted with scallions, since they have a similar sweetness and are more readily available. Sauce can be made 2 days ahead and cooled, uncovered, then chilled, covered. From...
Provided by Vicki Butts (lazyme)
Categories Poultry Appetizers
Time 25m
Number Of Ingredients 8
Steps:
- 1. Line bottom of a broiler pan with foil and cover with rack. Lightly brush rack with oil.
- 2. Bring mirin, soy sauce, sake, and sugar to a boil in a 1-quart saucepan over moderately high heat, stirring until sugar is dissolved.
- 3. Boil, uncovered, until reduced to about 1/3 cup, about 5 minutes. Remove from heat and reserve 1 1/2 tablespoons sauce in a small bowl for brushing after skewers are cooked.
- 4. Cut white and pale green parts of scallions crosswise into 1 1/2-inch pieces (reserve scallion greens for another use).
- 5. Cook scallions in a 2-quart saucepan of boiling (unsalted) water 1 minute, then drain in a colander. Immediately transfer to a bowl of ice and cold water to stop cooking. Drain, then pat scallions dry with paper towels.
- 6. Preheat broiler.
- 7. Thread 1 skewer alternately with chicken and scallions, using 3 pieces of each and piercing scallions crosswise through center.
- 8. Place skewer on rack of broiler pan, then brush both sides generously with sauce. Repeat with remaining skewers, arranging all skewers in same direction. (You may have some chicken and scallion pieces left over.)
- 9. Cover exposed skewers (but not chicken or scallions) with a strip of foil to prevent scorching.
- 10. Broil skewers 4 to 6 inches from heat until chicken is slightly charred, about 4 minutes.
- 11. Remove foil and brush both sides with more sauce, then turn skewers over and replace foil. Broil until other side of chicken is slightly charred and cooked through, about 4 minutes more.
- 12. Serve warm or at room temperature.
- 13. Just before serving, coat skewers with reserved sauce using cleaned brush.
- 14. Note: Skewers can be assembled, but not brushed with sauce, 1 day ahead and chilled, covered. Brush with sauce before broiling as directed.
Tips:
- For the best flavor, use fresh, high-quality ingredients.
- Marinate the chicken skewers for at least 30 minutes, or up to overnight, to allow the flavors to meld.
- Cook the chicken skewers over medium heat so that they cook evenly without burning.
- Serve the chicken skewers immediately with your favorite dipping sauce.
- To make the chicken skewers gluten-free, use tamari or coconut aminos instead of soy sauce.
- To make the chicken skewers low-carb, use cauliflower rice instead of jasmine rice.
- Feel free to experiment with different vegetables and seasonings to create your own unique chicken skewer recipes.
Conclusion:
Chicken and scallion skewers are a delicious and easy-to-make appetizer or main course. They are perfect for parties, picnics, or weeknight dinners. With so many different variations to choose from, there is sure to be a chicken and scallion skewer recipe that everyone will enjoy. So fire up your grill or oven and get cooking!
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