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February 24, 2018

Bamboo Skewered chicken. Grilled chicken with a twist!

Posted on February 2, 2010 by in Chicken

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Bamboo Skewered Chicken

Bamboo skewered chicken……….yes you may be as shocked or amazed as I was when I read about it in the latest edition of Fresh Living. Grilled chicken, Skewered Chicken and not to forget Fried Chicken are always near the top in my book.

Bamboo skewered chicken. Chicken is welcome the world over, but mention it to many South African men and they refer to chicken as vegetables. I therefore have made it my task to give chicken its rightful place on my menu instead of just being one of Africa’s affordable meats of choice.


I thought Bamboo skewered chicken was the most ingenious trick to catch my unsuspecting husband and to further broaden his poultry pleasure. Who will forget my Lemon Chicken breast post where I really attempted to make that bird look like it was from Baywatch or Sticky Chicken Kebabs or Sticky Chicken wings. None of these however had the impact that this Bamboo Chicken had on “The Husband”.
The story gets even more interesting when I attempted to find bamboo or cane and used the internet and found a place right next to “The Husbands” factory which I really believed could help me called Bamboo Traders. To my disappointment, I couldn’t find what I needed but rather found what I wanted…….2 strapping,  young men (click to check them out for yourself)……..running a factory that imports Bamboo flooring that can change average houses into very stylish homes with kitchens and rooms to die for. I dream of kitchens with floors like these…….You can also click on the ad in my sidebar for further details. Ladies, your dream of beautiful flooring for your home, can soon be a reality.

Bamboo Skewered Chicken

Forgetting these well traveled gents and back to our well positioned chicken. The husband loves sticky, tangy, “lekka” and lets not forget sweet, basting sauces. I believe this was key but the piece-de-resistance was eventually finding cane/bamboo (I’ve Googled the difference and still am not sure) in a display in my own home….splitting it almost all the way through and then pinching the chicken between the two pieces and securing it with a piece of thin wire on the end. I assured my family that I had sterilized my equipment as they feared some exotic disease to match their exotic meal.

Apart from the ingenious way of serving this chicken, it was also the basting sauce that grabbed my attention. I knew it was something that The Husband would like. The base of the sauce is apricot jam so I had no doubt in my mind that it would be sweet enough for him…..and oh boy, was I right!!!!  So let’s make it together…….

Bamboo Skewered Chicken

Bamboo Skewered Chicken

( serves 4-6 people)

Ingredients

1/2 cup smooth apricot jam
3 tbsp chopped fresh coriander
2 tsp grated fresh Ginger
2 cloves garlic – crushed
1 red chili – finely chopped(leave seeds in it you like it hot)
juice of 1 orange
juice of 1 lemon
1/4 cup soy sauce
2 tsp ground coriander
salt/pepper
8 chicken pieces – I used thighs and drumsticks

Mix all the ingredients for the marinade/basting sauce and pour over chicken for at least an hour. Overnight is best. Grill chicken over moderate coals turning and basting frequently with reserved marinade for about 30-40 minutes, or until cooked. Remove from the coals and brush with remaining marinade.
Serve with fresh coriander leaves and a few lime wedges.

To make the bamboo skewers
Cut the bamboo sticks into 30cm lengths. Split each stick down the length and remove the soft fibers. Place the chicken pieces between the split parts of the bamboo and secure with a piece of wire to hold the chicken pieces together.

If you do not want to do the bamboo trick, simply grill in the oven or use a grid on the coals.

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23 Responses to “Bamboo Skewered chicken. Grilled chicken with a twist!”

  1. Jan 3 February 2010 at 12:13 pm #

    You have made me hungry! These chicken skewers looks amazing! I've bookmarked this, but I doubt mine will look half as good.

  2. Peter M 3 February 2010 at 1:16 pm #

    I'm REALLY diggin' this: the apricot jam against the warm spices sounds very tasty. These warm spices take on new flavours when they hit the heat.

  3. ♥peachkins♥ 3 February 2010 at 1:44 pm #

    This dish is full packed with wonderful flavors!

  4. Peggy 3 February 2010 at 1:57 pm #

    This definitely looks quite tasty! I'm going to have to give it a go!

  5. My Carolina Kitchen 3 February 2010 at 4:13 pm #

    Nina, this sounds very tasty with the citrus, ground coriander, and apricot jam. Lovely presentation too.
    Sam

  6. LDH 3 February 2010 at 4:58 pm #

    Oh, Nina, if this recipe comes out half as good as your pictures look I will want to give you a big hug! I can't wait to give it a try!

    Thank you for posting!
    Kindly, ldh

  7. Bellini Valli 3 February 2010 at 10:00 pm #

    This is definitely eye-candy Nina and the fact that it is probably delicious is just a bonus.

  8. elly 4 February 2010 at 3:40 am #

    holy cow, nina, this recipe is amazing! the chicken looks so sticky and delicious, and i am just loving all the flavors! i will be saving this one for sure.

  9. Marisa 4 February 2010 at 3:55 pm #

    This looks awesome! The use of the bamboo was an inspired idea!

  10. Peanutts 4 February 2010 at 3:57 pm #

    hello 🙂 love the look of that cchicken looks delish

  11. Cynthia 4 February 2010 at 7:03 pm #

    I love that the guys think of chicken as vegetables! 🙂

    Bamboo products are outstanding.

  12. Gordon Hamilton 4 February 2010 at 10:24 pm #

    This looks absolutely delicious. The photos are so good that I can almost smell the recipe! I think that I will try a version of this, definitely leaving the seeds in the chillies. The combination of the spicy and the sweet should be incredble!

  13. Banquet Manager 5 February 2010 at 5:21 pm #

    I don't usually like chicken thighs but with this recipe I may change my mind. Great photos by the way.

    So You Want To Be a Banquet Manager

  14. Pam 6 February 2010 at 2:16 am #

    Yum, yum, yum.

  15. mycookinghut 6 February 2010 at 1:15 pm #

    Lovely! This reminds me of Thai grilled chicken 😉

  16. Shirley @ Kokken69 8 February 2010 at 3:33 am #

    These chicken look really enticing. These would certainly taste better than oily deep fried chicken. And the basting sauce does look really good – looks like a Teriyaki sauce…

  17. Slurrpalicious 8 February 2010 at 4:18 pm #

    Wow….that looks gorgeous!! I usually use bamboo skewers for my kebabs. Never thought to use them for anything else. Smart idea.

  18. Jeanne @ Cooksister! 2 March 2010 at 3:09 pm #

    Mmmm, love food on sticks 🙂 We made something very similar last weekend, on the braai (nogal) in the cold. Nick had marinaded the chicken for 2 days so the flavour realyl got into the meat!

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  23. amanda 28 October 2014 at 10:08 am #

    Hallo Nina as ek die vlerkies in my air fryer wil maak watter temperatuur en vir hoe lank? Dankie baie


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