Chicken kebab in sweet and sour sauce
Votes: 1
Time: 33 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Chicken kebab in sweet and sour sauce - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g boneless, skinless chicken thighs (about 4 pcs.)
- 1/2 can (560 g) pineapple chunks (save syrup)
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 red pepper, cut into 2.5 cm pieces
- Salt and ground black pepper
- 1 tbsp. cornstarch mixed with 1 tbsp. water
- 8 bamboo skewers (soak in water for 30 min.)
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Recipes with similar ingredients: chicken thighs, apple cider vinegar, brown sugar, starch, Pineapple
Cooking the dish according to the recipe:
- In a small saucepan, combine the vinegar, reserved pineapple syrup, and dissolved cornstarch. Bring the mixture to a boil over medium heat, then reduce the heat and simmer until the sauce thickens, about 8 minutes. Remove the saucepan from the heat.
Set half the sauce aside in a small serving bowl to serve as a dip with the kebabs. - Cut the pepper into quarters, remove the core and seeds. Cut each quarter into 6 pieces. Cut each chicken thigh into 6 pieces.
- Heat a grill pan or outdoor grill to medium heat.
Thread 1 pineapple slice onto each of the 8 skewers, then a chicken slice, and then a red pepper slice. Repeat with the remaining pineapple, chicken, and red pepper. Season the kebabs with salt and pepper to taste.
Grill on a greased grill for 4 minutes per side. Brush the kebabs with sweet and sour sauce and grill for another 2 minutes per side. Transfer to a serving platter and serve with the reserved sweet and sour sauce as a dip.
Categories:
recipe / Grill, barbecue / Grilled chicken / Grilled poultry / / / Sandra Lee
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