Baked Hawaiian Chicken Skewers

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Baked Hawaiian Chicken Skewers

Cooking on the grill is probably one of my favorite cooking methods. I think food just tastes better fresh of the grill.Unfortunately, now that we live in the City we are unable to have a grill because we have no where to store or use it in our apartment complex. It’s a terrible thing really. I honestly used to grill year round–I would freeze in the winter on our patio area usually once or twice a week because I love grilled food that much.

Anyhow, now in order to eat some of our summertime favorites, I’ve had to get a little bit creative in the approach. Matt loves skewers so I have been baking them in the oven for the past year or so. They come out really well and allows us to enjoy them year round. It is definitely a light, easy meal to throw together. I call this my Hawaiian version of skewers because I marinate the chicken in citrus juice with a bunch of dried herbs, as well as add pineapple to the skewers. I think taking the time to marinate the chicken, even if you can only do it for 20 minutes, really improves the flavors. If you’re lucky enough to have a grill, this recipe will obviously work great for grilling out too (I’m wicked jealous if this is the case!). Skewers are great for entertaining and you can even have your guests help you put them together, so each person is able to customize their skewers according to their taste. If you are able to grill out over the weekend, you should give this recipe a try! Enjoy.

The Ingredients:

  • Vegetables of your choice: I used red pepper, red onion, squash, & zucchini
  • Pineapple
  • Chicken (Sausage is also a great addition to any skewer)
  • Garlic
  • Orange Juice
  • Reduced Sodium Soy Sauce
  • Brown Sugar
  • Salt & Pepper
  • Dried Seasonings: I used rosemary, thyme, red pepper flakes, garlic powder, a pinch of cayenne pepper, & onion powder

 For the marinade:

**At this time place your skewers in a large pan with enough water to cover them slightly–this ensures that the skewers do not burn during the cooking process. Important to do for use in the oven and on the grill**

  • Cut chicken into bite sized pieces–I used two large chicken breasts (yielded 12 skewers)
  • Add 1 tbs of oil (olive or canola works great), 1/4 cup of orange juice (or more depending on how much chicken you use), and 2 tbs of reduced sodium soy sauce
  • Add 1/4 tsp of each: dried rosemary & dried thyme
  • Add 1/2 tsp of each: red pepper flakes, garlic powder,  & onion powder
  • Add 1 tsp of brown sugar, grate 2-3 cloves of fresh garlic over chicken,  and add a liberal pinch of cayenne pepper
  • Stir chicken and seasoning mix to make sure each piece of chicken is liberally covered
  • Put a piece of plastic wrap over chicken and place in the refrigerator for at least 20 minutes–the longer the better, mine marinated for about an hour
  • In the meantime, cut your choice of veggies into bite sized pieces–same size as the chicken to ensure equal cooking time 

How to:

Preheat oven to 350 degrees if using the oven 

  • Thread chicken, veggies, and pineapple onto skewers (be careful not to cross contaminate veggies and chicken–it is best to keep them in different areas if you aren’t sure you if you are going to use all the veggies)
  • Once you have completed all the skewers, if baking in the oven, place skewers across a 13×9 baking pan (so they are suspended over the pan)
  • Bake skewers for 23-25 minutes or until internal temperature of the chicken reaches 165 degrees and veggies are done to your desired likeness 
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2 responses »

    • Thank you, Jill!

      I just logged onto your page—and your Coconut Scones with Vanilla Bean Glaze are definitely on my list of things to try! Can’t wait to see the rest of your recipes:)

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