Best 6 Grilled Yucatan Chicken Skewers Recipes

GRILLED CHICKEN SKEWERS

Steps:

• Preheat a grill or grill pan to medium heat.
• To make the peanut sauce, put the peanut butter in a blender with the soy sauce, honey, ginger, red pepper flakes, chili oil and lime juice. Add 1/4 cup very hot water as you blend the mixture. Check the consistency and add a little more hot water if needed to make it very smooth. Transfer the sauce to a small dish, cover it with plastic wrap and set aside.
• Brush the grill with oil. Thread the chicken onto the skewers and grill on both sides until the chicken is done in the middle, 2 to 3 minutes per side. Remove to a serving platter and sprinkle on the cilantro.
• Serve the skewers with dishes of the peanut sauce and a good-quality barbecue sauce for dipping.

GRILLED YUCATAN CHICKEN SKEWERS

Steps:

• Skewer each half chicken thigh with 2 skewers so that they lay flat. Place the chicken in a large shallow baking dish.Whisk together the orange juice, lime juice, oil, chili powder, and garlic. Pour over the thighs and marinate in the refrigerator 1 to 4 hours.Prepare a charcoal grill to high heat.Remove the thighs from the marinade and sprinkle with salt and pepper on both sides. Place the thighs directly over the coals and cook until each side becomes golden brown and slightly charred, about 4 minutes per side. Turn, cover the grill and cook for another few minutes until tender.Remove from the grill and let rest 5 minutes. Cut the thighs directly down the center creating 2 skewers. Remove the chicken from the skewers and serve garnished with scallions and lime wedges.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

GRILLED PEPPERCORN CHICKEN SKEWERS RECIPE BY TASTY

Steps:

• Marinate the chicken: Place the chicken in a large bowl. Pour the Private Selection® 5 Peppercorn Blend Barbecue Sauce over the chicken and toss to coat. Cover the bowl with plastic wrap and place in the refrigerator to marinate for 30-45 minutes.
• If using wooden or bamboo skewers, place in a large shallow dish and cover with water. Let soak while the chicken marinates.
• Prep the potatoes: Cut any large fingerling potatoes in half lengthwise so the potatoes are mostly uniform in size. Pierce any whole potatoes with a fork. Place the potatoes on a large piece of heavy-duty foil (or 2 pieces of regular foil). Add the oil, salt, and pepper and toss to coat. Gather edges of foil together and crimp to seal and create a packet for grilling.
• Thread 1-2 pieces of marinated chicken, 1 Private Selection™ Peruvian Gold Sweet Onion wedge, and 1 Private Selection™ Ruby Rows™ Cherry On-The-Vine Tomatoes onto a skewer. Repeat with the remaining ingredients until all of the skewers are full.
• Prepare a grill for medium heat and lightly oil the grates. Add the potato packet to the grill and cook, until the potatoes are tender, 15-25 minutes (depending on the size of potatoes). Once the potatoes have been on the grill for 5 minutes, add the chicken skewers and cook for 10-15 minutes, turning once, until cooked through and the internal temperature of the chicken reaches 160°F (71°C).
• When the potatoes are finished cooking, unwrap the foil packet and garnish with parsley.
• Drizzle chicken skewers with Private Selection® Creamy Smoked Jalapeño Sauce, and serve with potatoes.
• Enjoy!

YUCATAN-STYLE CHICKEN SKEWERS WITH PAPAYA-TOMATILLO SALSA

Steps:

• For Salsa: In a food processor, combine all ingredients except the olive oil and process for 30 seconds.
• With motor running, add the oil through the feed tube and process until emulsified.
• For marinade: In a food processor, combine all ingredients except the olive oil and process for 30 seconds.
• With motor running, add the oil through the feed tube and process until emulsified.
• For chicken: Combine chicken and marinade in a zip-lock plastic bag.
• Refrigerate 4 to 6 hours or overnight.
• Prepare your grill or broiler.
• Thread each piece of chicken onto 2 skewers flattening the meat so it stays flat on the grill.
• Grill about 4 minutes on each side until done, basting once on each side with extra marinade.
• Serve with the salsa and Margaritas.

GRILLED CHICKEN SKEWERS WITH TARRAGON AND YOGURT

Steps:

• Prepare the chicken: Cut each thigh in half against the grain. Rub with salt and set aside.
• Prepare the marinade: In a small bowl, mix the yogurt, lime juice, olive oil, salt and garlic. Reserve and refrigerate 1 cup marinade for serving. Put remaining marinade into a large resealable plastic bag and add the ginger, cumin and chicken; squelch around to coat thoroughly then refrigerate for 1 hour, or up to 48 hours.
• Remove the chicken from the refrigerator 1 hour before you plan to grill. If using wooden skewers, immerse them in water to soak for 15 minutes. Alternatively, use metal skewers or none at all.
• Prepare the grill: Clean the grate thoroughly and build a hot fire. The skewers will cook over intense, direct heat. The coals are ready when they glow red and the grate hisses when you drop water on it.
• Thread the chicken lengthwise onto skewers (if using), then smear with the marinade from the bag.
• Prepare the baste: Place the butter and salt in a small saucepan to melt on the cooler side of the grill (or use the stovetop). Once butter is melted, add the lime juice and chopped herbs; keep warm but do not boil.
• Grilling in batches if necessary, place the chicken on the grill a few inches apart. When you see a good char forming underneath, about 3 to 5 minutes, gently tug a skewer or the chicken: If it feels very stuck, leave it a few more minutes before turning. When the chicken releases easily and looks nicely charred in places, flip it using a fish spatula to gently pry any stuck bits off the grate.
• Baste the chicken with the herb butter and arrange the scallions in a single layer on the cooler edges of the grill. Let the chicken cook on the second side until firm and cooked through and turn the scallions occasionally until grill-marked and tender, about 8 minutes.
• Grill the pitas until marked, about 1 minute, turning halfway through. Lay them on the serving platter and place the scallions and chicken on top. Drizzle the bread, scallions and chicken with any remaining warm herb butter. Dollop chicken with reserved marinade, squeeze with lime and top with extra tarragon or mint.

GRILLED SPIRAL CHICKEN SKEWERS

Steps:

• Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to a 1/4-inch thickness. Remove top sheet of plastic. Cut each chicken breast into strips. Roll up and thread on a skewer.
• Combine parsley, Dijon mustard, Parmesan cheese, basil, and garlic in a small bowl. Spread mixture over skewered chicken.
• Place chicken skewers on a baking sheet and cover with plastic wrap. Refrigerate until flavors combine, at least 2 hours.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Uncover skewers and broil in the preheated oven, turning once halfway through, until chicken is no longer pink and tender, 10 to 15 minutes.