Ginger Lime Chicken Skewers Recipe - Chicken And Poultry Marinating Recipes and Marinade Resources

Popular Marinades

Marinade Shopping

Your Account

Sign up today to rate recipes, leave comments and get the Marinade.com Newsletter.

Already have an account?
Log In

Recipes: Chicken and Poultry

Ginger Lime Chicken Skewers

Ingredients

Ginger Lime Chicken Skewers

1	tbsp	Tsunami Spin Rub
2	tbsp	Sesame Seeds
1	tbsp	Turbinado Sugar
1	tbsp	Ginger, Chopped
2	tbsp	Lime Juice
2	tbsp	Vegetable Oil
2	tbsp	Chinese Oyster Sauce

Rate this:

Directions

This ginger/sesame/lime treatment is a simple concoction with a complex and wonderful flavor.

Boneless skinless chicken breasts are one of the most popular cuts of meat out there, and also one of the most flexible to cook with. One of my favorite things to cook is skewers or kabobs. I really like the additional surface area of the chicken when it is cut up...which translates into additional crust and more complete penetration of the marinade.

Start off with fresh boneless skinless breasts, slice into strips, and place in bowl, or non-reactive container.

Mix marinade ingredients together (this recipe for 2 chicken breasts, adjust accordingly:

Dump on the marinade, toss well, and refrigerate for 30-90 minutes. You don't need a whole bunch of time since the chicken is cut up fairly small.

Once the marinade has settled in a bit, it is time to thread the chicken onto the skewers. Carefully skewer and "fold" the chicken using care not to compress the pieces to tightly. The tighter it is the longer it takes, and you don't end up with as much of the magic crust.

Once the skewers are loaded, it is time to shake on a light dusting of rub. Tsunami Spin pairs best with the flavors in the marinade, but Raging River, Dizzy Dust or Jamaican Firewalk would also complement the marinade well.

Unfortunately I did not end up with a picture of the actual grilling, but you want to grill these over a medium hot or hot fire. They only take a few minutes per side, so you have limited time to build up your crust. A lower fire will result in a paler and less flavorful product, and the chances are higher that you will overcook the meat while you wait for some good color. A good hot fire in the 400-600 degree range should give you some nice color and crust just about the time the middle is done. Depending on the heat of your fire and the thickness of your kabobs, they should take approximately 4-8 minutes per side. Once they are firm to the touch, or 160-165 internal, they are ready to come off!!

They really cook up nice, and they almost look like one solid piece of meat. I served this meal up with sticky jasmine rice, and an asparagus stir fry, but serving possibilities are only limited by your creativity!