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Friday, September 23, 2016

Thai Chicken Skewers

I love this recipe! It’s similar to, yet different from, my Thai Chicken Skewers with Peanut Sauce. Each is indexed under Appetizers, as well as under Thai.

Thai Chicken Skewers:

1 c. (250 mL) dark soy sauce
6 tbsp. (90 mL) vegetable oil
6 tbsp. (90 mL) lemon juice
6 tbsp. (90 mL) liquid honey
3 (45 mL) tbsp. minced fresh garlic
1-1/2 tbsp. (22 mL) ground ginger
2 tbsp. (30 mL) red hot pepper flakes
5 boneless, skinless fresh (not previously frozen) chicken breasts, each cut lengthwise into five strips

Combine all ingredients except chicken in marinating tub or large, covered jar about 3 hr. (see Note). Soak full-size wooden skewers in cold water about 1 hr.  When skewers are ready, thread marinated chicken on them. Turning once, broil on oiled broiler pan 1-1/2 min. per side,  or barbecue on oiled grill, turning once. Don’t overcook! Also excellent as main course, baked at 350 deg. F. for 15-to-20 min.

Note: If you have a large, wide jar tall enough to hold the raw, skewered chicken, it’s very convenient to marinate the chicken directly in the lidded jar. The chicken strips can also be frozen in the marinade, to be thawed and skewered later. 

Further Note: This marinade is so good that I sometimes double the recipe, labeling and freezing it in batches for later use.

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