Chicken on a stick

I have to admit chicken can get boring after a while and sometimes for a new spin on a tired ingredient, you just need to play around with the esthetics a little bit. The result: these amazing chicken skewers.

I made these twice in 2 weeks. The first time, I made 10 chicken skewers for the 3 of us which clearly wasn’t enough when an unexpected dinner guest dropped in. The second time, I doubled it up and we had enough for leftovers.

If crucial memory serves me, here’s what you need:

  • 2 large chicken breasts, cubed
  • bacon, enough for one strip per skewer
  • 2 onions, quartered
  • buttermilk
  • seasoning of your choice – I used some Thai tomyam rub that I happened to have but you can use your favorite rub
  • wooden skewers, soaked in water for 2-3 hours

Prep the chicken by marinating the cubes in the rub and buttermilk. You’ll want to do this ahead of time, cover with a plastic wrap and leave in the fridge for 2 hours. The buttermilk is what makes the chicken moist and tender.

Next comes the fun part – skewering. If you have older kids, rope them in for some kitchen fun. My girls loved helping out with this.

Start with a piece of onion. Then thread in one end of the bacon, leaving the other end hanging downward. Next, spear a chicken cube (followed by another piece of onion, if you like). Weave the bacon around it, letting the loose end hang down. Keep alternating bacon and chicken. You should be able to fit 4 chicken cubes on each skewer.

Throw your skewers on the grill if you have one. I don’t own any barbecue equipment so I grilled these in my oven for 30-40 minutes, flipping them over midway through. These chicken skewers take time and effort to put together but they’re so worth the wait. Best eaten with your favorite dip. Yums!

What’s your favorite way to cook chicken? Have you tried anything new with chicken recently? Care to share?

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