Chicken Kebabs with Thai Chile-Plum Glaze
From EatingWell: July/August 2014
This Asian-style chicken kebab recipe gets a sweet, caramelized flavor from the Thai chile glaze brushed on the chicken while it’s grilling. You’ll definitely want to make a double batch of the glaze recipe and set some aside for dipping. It’s also delicious made with apricot or blackberry preserves.
- 1 tablespoon canola oil
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1/2 cup plum preserves
- 2 teaspoons sriracha or other hot sauce
- 1 teaspoon fish sauce
- 2 pounds boneless, skinless chicken thighs or breasts, trimmed
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- To prepare glaze: Heat oil in a small saucepan over medium heat. Add garlic and ginger and cook, stirring often, until starting to brown, 2 to 3 minutes. Stir in preserves and cook until dissolved and hot, about 2 minutes. Add hot sauce and cook 30 seconds more. Remove from heat and stir in fish sauce.
- To prepare skewers: Preheat a gas grill to medium or build a fire in a charcoal grill and let it burn down to medium heat (about 400°F).
- Cut chicken into 1-inch pieces (about 48 pieces). Combine with oil in a medium bowl. Thread onto 8 skewers (about 6 pieces per skewer). Season with salt and pepper.
- Oil the grill rack (see Tip). Grill the chicken, with the lid closed, until lightly browned on the bottom. Brush with 1/4 cup of the glaze and turn over. Close the lid and grill for 4 minutes more. Brush the remaining glaze over the top, close the lid once more and grill until the chicken is cooked through, 2 to 4 more minutes.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate glaze for up to 1 week.
- Once the grill is heated, oil a folded paper towel, hold it with tongs and rub it over the hot rack right before placing the chicken on the grill.
Per serving: 240 calories; 12 g fat (2 g sat, 6 g mono); 106 mg cholesterol; 14 g carbohydrates; 12 g added sugars; 12 g total sugars; 19 g protein; 0 g fiber; 424 mg sodium; 225 mg potassium.
Carbohydrate Servings: 1
Exchanges: 1 other carbohydrate, 2 1/2 lean meat, 1/2 fat
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- Preparation/ Technique
- Type of Dish
- Main dish, poultry
- Ease of Preparation
- Total Time
- 45 minutes or less
- Main Ingredient
- July/August 2014