Chicken skewers - advice please ?

total threadjack.

how did your sleep study go? :o

I marinate my chicken on plain nonfat yogurt overnight to tenderize it. Then I wash off and season.

Cut in to chunks. Put in zip loc bag. Add mariande. Once marinaded, put onto skewers and then grill.

If you use bamboo skewers, remember to soak them in water for an hour or so (longer is fine) to prevent them from burning like firewood..... Metal skewers have to be cleaned, but work better, IMHO.

Oh, original post - skewer THEN marinate, then straight to the grill. Watch carefully - they cook quick.

Jim Shoe wrote:
I have some 2 prong metal skewers. Got them on Amazon. They work really well on chicken, which tends to spin on a single skewer when you turn them.

I still haven't bought either the 2 pronged or flat skewers yet think they are a wonderful idea whose time will come for me eventually. Interim, I double skewer with the regular bamboo version to get the same effect.

I have some 2 prong metal skewers. Got them on Amazon. They work really well on chicken, which tends to spin on a single skewer when you turn them.

lovemytt wrote:
Just to add a twist...when I buy my chicken, I cut up some for skewers, marinate then freeze. When I cook skewers, I thaw the chicken, skewer with vegetables and cook on the grill. I find freezing draws the flavor into the chicken. When I'm cooking the same time I buy the chicken I marinate for at least a couple of hours before I cook. I prefer overnight when I plan my meals or the freezer method when chicken is on sale.

Oh yes I so love a sale and pre-prepped foods!

Found chicken quarters on sale for .39 @ lb a week or so back. Deboned them which basically gave me one filet per quarter. Turned one batch into chicken fingers and another into chicken kabobs. Froze the kabob meat in a yougurt marinade and wet brined the finger meat and then froze. Could have breaded the chicken fingers in advance but decided I'll do that on site with the kiddos to help. Getting ready to make a crockpot chicken stock with the bones today or tomorrow. Extra fat and skin is placed in a separate ziploc bag and when I've enough I make shmaltz and fried chicken skin which is a Jewish delicacy and tastes divine.

lovemytt wrote:
Just to add a twist...when I buy my chicken, I cut up some for skewers, marinate then freeze. When I cook skewers, I thaw the chicken, skewer with vegetables and cook on the grill. I find freezing draws the flavor into the chicken. When I'm cooking the same time I buy the chicken I marinate for at least a couple of hours before I cook. I prefer overnight when I plan my meals or the freezer method when chicken is on sale.

I do the same. Here is a recipe we enjoyed (courtesy of the Looneyspoons authors, Janet and Greta Podleski.)Chicks on Sticks

dons2346 wrote:

Super_Dave wrote:
Lol! Some of everything for advice and much of it conflicting. Me, I marinate chunks for no more than a couple hours because I feel it over powers the small chunks of chicken. Then I skewer, cook entirely on the grill.

+1

X2

I use two skewers to make it easier to flip them over without the chunks rotating on the skewer.

Just to add a twist...when I buy my chicken, I cut up some for skewers, marinate then freeze. When I cook skewers, I thaw the chicken, skewer with vegetables and cook on the grill. I find freezing draws the flavor into the chicken. When I'm cooking the same time I buy the chicken I marinate for at least a couple of hours before I cook. I prefer overnight when I plan my meals or the freezer method when chicken is on sale.