BBQ Chicken Skewers

This is one of my favorite recipes.  It's an easy marinade with a lot of flavor.  Summers over, so instead of grilling, use in a stir fry.  Feel free to mix in green bell peppers and onion.

Ingredients:
3-4 chicken breasts, cubed

1/2 cup pear juice (mine came from the baby food isle)

1/2 cup low-sodium soy sauce

2 tablespoons brown sugar

2 tablespoons minced garlic

1 teaspoon Sriracha chili sauce (more if you want to spice it up a little bit)

Combine all ingredients and marinate chicken, 1 hour if left out, 4 hours if refrigerated.  Place wooden skewers in water to avoid burning on barbecue.  Pack cubed chicken onto skewers.  Don't cram it together!  Leave them a little bit loose, the chicken will expand as it cooks.  Place on the barbecue for about 15 minutes, or until firm.

Spicy Barbecue Chicken

Adapted from On the Grill
This recipe is pretty spicy, and recommend it only if you think you can handle it.

Ingredients:

4 lbs chicken breasts
1/4 cup cider vinegar
2 tablespoons paprika
1 tablespoon cayenne pepper
1 tablespoon granulated garlic
2 tablespoons chile powder
1 teaspoon Thai chile paste
1 teaspoon red pepper flakes
1 teaspoon hot pepper sauce
Salt & Pepper to taste

Whisk together all ingredients.  Marinate chicken for 1 hour sitting out, or 6 hours refrigerated.  Barbeque chicken breasts.  I flipped frequently to avoid marinade burning on chicken.


*karisa*

Chimichurri

Recipe adapted from On The Grill

This is a sauce/marinade originally from Argentina.  I added it on top of barbecue pork and it was excellent!

Ingredients:

1 cup fresh parsley

1 cup fresh cilantro

4 cloves garlic

4 tablespoons butter

3 tablespoons white balsamic vinegar

1/2 cup olive oil

1/2 red pepper - roasted, peeled seeded and diced

1 tablespoon red peppers flakes

Salt & Pepper

First start with roasting your red pepper.  I placed mine, skin down, on the barbecue for around 10 minutes.

In a food processor ( I used a blender, which worked fine) combine the parsley, cilantro, butter and garlic.  Pulse several times to combine the ingredients.  Scrape the sides of the bowl, add salt and pepper.  Add the vinegar and again pulse to mix in.  Keep your ingredient running and slowly add in the olive oil until emulsified.  Pour into a small serving bowl and mix in your red pepper flakes and roasted red peppers.

Refrigerate for at least 1 hour.

*karisa*