Saturday, January 15, 2011

Grilled Chicken Skewers


Well, Super Bowl Sunday will be here before you know it and that means Super Bowl parties.  I'll be perfectly frank, I'm not a huge fan of football.   I do try to get into it but apparently I'm missing the genetic code that will enable me to sit through an entire game.  Except for the Super Bowl commercials....those are more my speed.  And Super Bowl party food...that's my arena of play.   My husband usually requests a few of his favorites and I try to oblige.  This next recipe is one of them.  
I started making this chicken and marinade about 12 years ago when we were stationed in London.  Many of us Americans would get together and have Super Bowl parties.  It was a comaraderie thing.    Nothing like being with your fellow countrymen and eating all your favorite foods from home. My little chicken on a stick soon became a favorite of our friends and it was regularly requested at get-togethers. What is it about men and meat on a stick?   Is it the whole caveman thing?   One of the mysteries of the opposite sex.  Anyway, I wasn't cooking or baking a whole lot in those days so I was tickled pink that folks were enjoying anything I was making. And I'm happy to say it is still a favorite in our home.
Ingredients:
1 cup Olive Oil
¾ cup Soy Sauce
1/4 cup Lemon Juice
¼ cup Prepared Mustard (Dijon or Yellow)
¼ cup Worcestershire Sauce
2 teaspoons Minced Garlic
1-½ teaspoon Freshly Ground Black Pepper
2 pounds Chicken Tenderloins
1 package Wooden Meat Skewers (or metal skewers if you have them)
Directions:
Combine all marinade ingredients and whisk together well.
Put chicken tenders into a lidded container and pour marinade over top of chicken. 
Make sure all the chicken is coated.
Snap the the lid on.
And pop it into the fridge for at least 4 hours or overnight.
When chicken is ready, soak your wooden skewers in water for at least a half an hour (so they don’t burn on the grill).   Obviously you can skip this step if using metal skewers.
Preheat grill on medium-high heat. 
Once skewers have soaked, begin threading chicken onto skewers.
My son took this picture. He is a trusty assistant although he's only a little taller than the height of the counters right now.

Keep going until you are done with all of them. 

You can put either one or two chicken tenders on each skewer.  
Preheat grill to medium high heat.
Place skewers on clean grill.
 Cook for about 5-6 minutes per side (until internal temp. is 165F degrees). It's really important that you flip the chicken using tongs and you handle it by the meat portion of the skewer.  Don't try flipping using the skewer itself. Metal ones will be too hot to handle at this point and the wooden ones might break.
Allow to cool for a couple of minutes before serving.
Cook's Note: To keep food from sticking to your grill, you need to make sure you scrub off any baked-on food that might still be on your grill grates or your chicken is just going to stick to that blackened char.  Don't have a grill brush?  Just preheat your gas grill to high for a few minutes and close the lid.  Open it up, turn down the heat, and scrub grates with a wad of aluminum foil. Works for me every time! 


Enjoy!


28 comments :

Brooks Walker said...

A great looking dish with versatile use. A skewered protein is like a personal entree and a rustic, fun way to eat!

Sandra said...

It looks AWESOME, but I hear you about not huge fan of the football. However, my sons(10, 4) are huge, huge fans..and those kids amaze me every time when the football is on..they know everything and everybody..So with two of my boys and my husband there is no way I can watch anything on tv when it is super bowl:D I just might go shopping with my daughter LOL!

Patti said...

These look great! Anything on a stick is fun!! As for the football thing, I can't even keep track of the ball... Home Run!! Go Lakers!! LOL

thecountrycook said...

Brooks,that's the word I was looking for - rustic!
Sandra & Patti - we should have a Non-Super Bowl Super Bowl party...lol.

ceodraiocht said...

Skewered protein is what many of my friends long for in their "low carb" endeavors. You should share this with the Decidedly Healthy or Horridly Decadent blog hop http://www.inlinkz.com/wpview.php?id=30280

Maggie

Nisa Homey said...

Hi there...first time here from Kerala, India....lovely space u have and ur dish is looking yummmy....loved going throu ur space....following u...

Lindsay said...

These look delicious! And great presentation, too. I'm sure kids would love these!

Cakewhiz said...

My hubby,the chicken lover, would love this! Thanks for sharing this recipe :)

something_good said...

the marinade sounds delicious.

scratch-made wife said...

Your grilled chicken looks so good! I've been trying to decide what to make for the big day, but I just can't decide.

(And, hello! I'm new here. ;) )

Annie said...

OMG, it's chicken on a stick! This food is very popular around here at flea markets and fairs. So delicious and easy to hold onto as your walking around.

I'm not really into football either but can't help but get caught up in the excitement of the playoffs. These would be perfect to eat while watching the Steelers kick the Jets ***'s next Sunday!

Kimberly said...

We aren't big into sports in my house, so no super bowl parties for us. However these look amazing! But I love food on a stick, haha! I can't wait to give these a try!

Steph@PlainChicken.com said...

I am going to try this soon. We love grilled chicken at our house

mywanderingspoon said...

Fantastic, easy and convenient way to prepare meat.
Thanks for the post, love your blog:)

Lizzy said...

I've printed this off...I love the combination of soy, lemon and mustard on pork! I know it will be fabulous on chicken :) Thanks!!!

Becky said...

We have skewers, and we have chicken. I love all of the flavors on the marinade. We can make these for the big Bears vs. Packers game this Sunday. Go Bears!

thecountrycook said...

Becky - my husband is a huge Bears fan (he's from northern Indiana near the Illinois border - so he follows Chicago sports) and my Dad (being from Wisconsin)is a Packers fan. It should be an interesting Sunday for us...lol.

The Mom Chef said...

I can see why this recipe has become a keeper! It looks fantastic.

Regarding the games coming up, I'm in the same boat, only worse. I'm from Chicago and am the Bears fan so will be hoping for a win tomorrow, but Hubby is a HUGE Steelers fan so if the Bears and Steelers win, the Super Bowl game is going to be VERY interesting around here.

Brittany @ Real Sustenance said...

Yummm! My husband loves this sort of thing. :)
Wanted to invite you to link it up at Seasonal Sundays- It fits the theme! :)
http://realsustenance.com/

Lauren said...

Great idea! I made these skewars at our Labor Day cookout and I didn't even get to try one! By the time I got to them they were already gone! Such a hit, I will be making again soon so I can actually try them!! Love your site!!

Lorraine Moore said...

I don't have a grill, what is the next best way to cook these, it looks so good & I wanna try them

The Country Cook said...

Lorraine, these can be made in the oven. I've only ever enjoyed them on the grill but I have had other readers tell me they come out great in the oven too. I don't have an exact cooking time for you though, I'm sorry. Maybe start with 350F degrees for about 30 min and go from there.

bitsybet said...

Anxious to try this. As for cleaning the grill rack, try leaving the messy rack in your lawn overnight and hosing it off in the morning. The dew breaks down the grime so that it is easily removed. My mom does this with her oven racks, too.

Donna V said...

looks great

Bettie said...

I made these tonight. They were delicious. My daughter said she would like me to make these for her birthday this year! Thanks for this wonderful, flavorful recipe that I will definitely be making again.

Anonymous said...

We had these last Sunday. Amazing! Flavor was wonderful and the chicken was so tender. We will certainly have them again, SOON!

Anonymous said...

I made these for dinner for a special friend and I ;). I used cut chicken breast. I watched these babies like a hawk and kept an eye on the temperature of the chicken. I have had one too many dry grilled chicken kebabs! I took them off the grill when they were around 160-163 degrees. These were great! The flavor from the marinade was nicely balanced. They were very juicy as well. I will be using this recipe again! Besides the soy sauce, these were all ingredients I had at the house. I am learning to grill by trial and error. Thank you for making a recipe that's simple and oh so delicious! :)

debbie wilson said...

I made these. Fabulous marinade recipe. It truly is great and super easy.