Chicken skewers - advice please ?
This is new to me so I am asking for advice please. I'll cut chicken breast into chunks then skewer BEFORE or AFTER marinating ?? Will I bake them for a while then finish on the grill or straight to...
Forum Discussion
Using a citrus or vinegar based marinade? 2 hours to a day is fine w/o changing the meat's texture. Yougurt marinade? You can actually leave it in the marinade for a few days or freeze it in the marinade. I don't know about pineapple or papaya AKA enzymatic marinades since I rarely do them but it would be easy to have a google moment for timing. I'd hazard a guess that this type of marinade needs the least amount of time.
Skewer before or after? Makes no difference; just do what is easiest for you. Short on time, skewer ahead of time. Short on space then skewer after the marinading.
I'd just grill them completely and forgo baking/roasting in the oven. Shouldn't take long. I would pound the breasts into an even 1/2"-3/4" between 2 pieces of plastic wrap in order to ensure it all cooks at the same time. This extra step also cuts the cooking time. . Should you opt for the pounding do it before you cut the breasts. When the chicken is firm to the touch and the juices run clear, the meat is cooked. Tent it under aluminum foil for a few minutes and serve.
HTH!
Skewer before or after? Makes no difference; just do what is easiest for you. Short on time, skewer ahead of time. Short on space then skewer after the marinading.
I'd just grill them completely and forgo baking/roasting in the oven. Shouldn't take long. I would pound the breasts into an even 1/2"-3/4" between 2 pieces of plastic wrap in order to ensure it all cooks at the same time. This extra step also cuts the cooking time. . Should you opt for the pounding do it before you cut the breasts. When the chicken is firm to the touch and the juices run clear, the meat is cooked. Tent it under aluminum foil for a few minutes and serve.
HTH!
