Best 8 Chicken Skewers With Espagnole Sauce Recipes

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**Chicken Skewers with Espagnole Sauce: A Delightful Fusion of Flavors**

Indulge in the tantalizing flavors of succulent chicken skewers expertly grilled and bathed in a rich and flavorful espagnole sauce. This culinary masterpiece combines the best of both worlds, offering a delightful balance of savory and tangy notes. The chicken skewers are marinated in a zesty blend of herbs and spices, infusing them with a burst of flavor that perfectly complements the velvety espagnole sauce. Served alongside roasted vegetables and a side salad, this dish promises a delightful dining experience that will leave your taste buds dancing. This article presents two variations of this delectable dish: one featuring a classic espagnole sauce and the other introducing a unique twist with a red wine espagnole sauce. Both recipes provide step-by-step instructions, ensuring that you can effortlessly recreate this restaurant-worthy meal in the comfort of your own kitchen.

Here are our top 8 tried and tested recipes!

MEXICAN CHICKEN SKEWERS WITH RICE AND PICANTE SALSA



Mexican Chicken Skewers with Rice and Picante Salsa image

Mexican Chicken Skewers with Rice and Picante Salsa - perfect for Cinco De Mayo or any Friday night dinner! Gluten Free too!

Provided by Nicky Corbishley

Categories     Dinner

Time 30m

Number Of Ingredients 26

3 chicken breast (chopped into cubes (approx 2cm))
2 tbsp sunflower oil
1/2 tsp salt
1/2 tsp pepper
Juice of 1 lime
1 tbsp honey
2 tbsp fajita spice
1 large clove garlic (peeled and minced)
3 tbsp finely chopped coriander ((cilantro))
1 red bell pepper (chopped into 2cm squares)
1 green bell pepper (chopped into 2cm squares)
1 yellow bell pepper, (chopped into 2cm squares)
1 large red onion (peeled and chopped into 2cm squares)
400 g tin chopped tomatoes
10 ripe cherry (grape) tomatoes
1 medium onion (peeled and roughly chopped)
large bunch coriander (roughly torn, stems removed)
1 or 2 red chillies - such as Fresno Serenade or Thai
Juice of 1 lime
1 tsp light brown soft sugar
2 cloves garlic (peeled and roughly chopped)
1/2 tsp salt
¼ tsp white pepper
Boiled rice
Roughly chopped coriander ((cilantro))
Fresh lime slices

Steps:

  • Place the chicken in a bowl with 1 tbsp of the oil, salt, pepper, lime juice, honey, fajita spice, garlic and coriander. Mix together and allow to marinate for 10 minutes.
  • Preheat the barbecue, or if cooking on a griddle pan, preheat it and brush with oil.
  • Thread pieces of the marinated chicken onto 8 skewers (if using wooden skewers, soak in water for 30 minutes first, to prevent the sticks burning) along with the peppers and red onion.
  • Place the skewers on the barbecue (or griddle, or under the grill/broiler) and grill for 8-10 minutes, turning every few minutes until lightly charred. Check that the chicken is cooked by cutting into a large piece and making sure it's no longer pink in the middle.
  • Whilst the chicken skewers are cooking, place all of the picante ingredients in a food processor. Blend until well combined, but still with a little bit of texture, then turn of the blender and transfer to a bowl.
  • Serve the skewers (two per person) on top of boiled rice that has been mixed with chopped coriander. Drizzle on some picante, and serving with lime slices and extra picante.

Nutrition Facts : Calories 299 kcal, Carbohydrate 27 g, Protein 26 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 67 mg, Sodium 847 mg, Fiber 5 g, Sugar 15 g, ServingSize 1 serving

GRILLED CHICKEN SKEWERS



Grilled Chicken Skewers image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 25m

Yield 20 to 25 skewers

Number Of Ingredients 12

1/2 cup smooth peanut butter
1/4 cup soy sauce
1/4 cup honey
1 tablespoon minced ginger
1 teaspoon crushed red pepper flakes
1/2 teaspoon hot chili oil
Juice of 2 limes
1/4 cup very hot water, plus more if needed
Neutral oil, for the grill
2 pounds chicken tenders
1/2 cup minced fresh cilantro
Good-quality barbecue sauce, for serving

Steps:

  • Preheat a grill or grill pan to medium heat.
  • To make the peanut sauce, put the peanut butter in a blender with the soy sauce, honey, ginger, red pepper flakes, chili oil and lime juice. Add 1/4 cup very hot water as you blend the mixture. Check the consistency and add a little more hot water if needed to make it very smooth. Transfer the sauce to a small dish, cover it with plastic wrap and set aside.
  • Brush the grill with oil. Thread the chicken onto the skewers and grill on both sides until the chicken is done in the middle, 2 to 3 minutes per side. Remove to a serving platter and sprinkle on the cilantro.
  • Serve the skewers with dishes of the peanut sauce and a good-quality barbecue sauce for dipping.

SPANISH CHICKEN SKEWERS



Spanish Chicken Skewers image

These chicken skewers are typical Spanish tapas and are quick and easy to make. You do need to plan ahead as the chicken needs to marinate overnight.

Provided by barbara

Categories     BBQ & Grilled Chicken Skewers and Kabobs

Time 8h23m

Yield 4

Number Of Ingredients 8

4 cloves garlic, smashed
2 teaspoons salt, or more as needed
2 lemons, juiced
1 tablespoon sweet paprika
1 teaspoon ground coriander
1 pinch ground cumin
1 pound chicken breast, cut into bite-sized pieces
wooden skewers

Steps:

  • Add smashed garlic to a resealable plastic container. Sprinkle salt on top of garlic. Combine lemon juice, paprika, coriander, and cumin and pour on top of garlic. Add chicken pieces, close container, and shake well. Refrigerate overnight.
  • Meanwhile, place wooden skewers in a container filled with water and soak at least 2 hours.
  • Preheat an outdoor grill for medium heat and lightly oil the grate. Thread chicken onto skewers. Turn chicken skewers in marinade.
  • Grill chicken skewers until chicken is no longer pink in the center and juices run clear, about 4 minutes per side. Serve hot or cold.

Nutrition Facts : Calories 130.1 calories, Carbohydrate 1.1 g, Cholesterol 65.8 mg, Fat 1.5 g, Fiber 0.1 g, Protein 26.4 g, SaturatedFat 0.4 g, Sodium 1237.4 mg

SAUCE ESPAGNOLE



Sauce Espagnole image

This classic brown sauce is one of the five French mother sauces and is used as the base of a number of sauces that are served with meat or poultry, including Bordelaise, Robert, Chasseur, Madeira, Estragon and Diable. The key to sauce espagnole is to slowly cook the roux so it becomes brown without burning. If you're nervous, you can begin with clarified butter, which has a high smoke point. The classic version is made with homemade veal stock. Beef stock will work, though it will give the final sauce a slightly different flavor. If homemade stock isn't available, choose the best low- or no-sodium stock you can find. Instead of adding salt to this base sauce, you'll add it to your final dish since the saltiness of the additional ingredients will vary.

Provided by Food Network

Time 1h15m

Yield about 4 cups

Number Of Ingredients 12

1 stick (8 tablespoons) unsalted butter
1/2 cup all-purpose flour
1 small carrot, chopped
1 stalk celery, chopped
1 small yellow onion, chopped
1 tablespoon tomato paste
1/2 cup dry white wine
8 cups good-quality low- or no-sodium brown stock, such as veal or beef stock
1 teaspoon black peppercorns
4 sprigs fresh flat-leaf parsley
4 sprigs fresh thyme
2 dried bay leaves

Steps:

  • Melt the butter in a large saucepan over medium-low heat. Whisk in the flour to make a smooth paste. Cook, stirring frequently with a wooden spoon and lowering the heat as needed to prevent burning, until the roux is several shades darker than peanut butter, 18 to 20 minutes.
  • Stir in the carrots, celery and onions and cook, stirring occasionally, until the onions begin to soften, about 3 minutes. Stir in the tomato paste, then whisk in the white wine and cook until the mixture thickens, 1 to 2 minutes. Don't worry if the vegetables get stuck in the whisk; as you add more liquid, they will release and combine with the sauce. Whisk in the stock, 1 cup at a time, and lower the heat to a simmer.
  • To make a bouquet garni, place the peppercorns, parsley, thyme and bay leaves and in a square of cheesecloth and tie it into a bundle with kitchen twine. Submerge the bouquet garni in the sauce.
  • Simmer the sauce, using a spoon to skim off any fat or scum that rises to the surface, until it reduces by half and has the consistency of gravy, 30 to 45 minutes.
  • Remove the bouquet garni, then strain the sauce through a fine-mesh sieve or cheesecloth. Use as desired as a base for sauces.

CHICKEN SKEWERS WITH PEANUT SAUCE



Chicken Skewers with Peanut Sauce image

Provided by Sunny Anderson

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 cup chunky peanut butter
1/2 cup low-sodium chicken stock
1 lime, juiced
1 tablespoon soy sauce
1 teaspoon red chili flakes
1/2 teaspoon cayenne
1 tablespoon honey
Salt and freshly ground black pepper
2 pounds chicken tenders
2 tablespoons vegetable oil
1 teaspoon allspice
Special equipment: bamboo skewers

Steps:

  • Combine peanut butter, stock, lime juice, soy sauce, hot chili flakes, cayenne and honey in a small saucepan. Stir to combine and bring to a simmer over medium heat, stirring occasionally. When peanut butter has melted, season, to taste, with salt and pepper and remove from heat.
  • Preheat grill.
  • Skewer chicken tenders, brush both sides with oil and season with salt, pepper and allspice. Grill chicken until it is browned on both sides and cooked through, about 4 minutes per side. Serve with peanut sauce.

SUGARCANE CHICKEN SKEWERS WITH SANGO SAUCE



Sugarcane Chicken Skewers with Sango Sauce image

Provided by Aarón Sánchez

Categories     appetizer

Time 42m

Yield 8 hors d'oeuvres portions

Number Of Ingredients 13

1 (12-inch) piece fresh sugarcane stick
1 pound chicken fillets, or the breast cut into 1/2-inch thick strips
1 teaspoon chopped garlic
2 tablespoons olive oil
Olive oil, for cooking
1 white onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cubanella pepper, chopped
2 cloves garlic
4 cups chicken stock
1 green plantain, peeled and chopped
1 cup shelled and toasted peanuts

Steps:

  • Cut the sugarcane half, forming 2 (6-inch) canes. Then, cut the sugarcane lengthwise, into quarters, forming 8 skewers, about 1/8 of an inch thick.
  • Thread each piece of chicken onto a single sugarcane skewer. Repeat the process with rest of skewers and chicken. Place the skewers in a shallow bowl.
  • In a small bowl, combine the oil and garlic, mix well, and then pour the mixture over the chicken skewers let to marinate, covered and refrigerated, for at least 2 hours.
  • Meanwhile, make the sauce. In a saucepot, over medium heat, pour a little oil. Saute the onion, peppers, and garlic slowly, cooking for about 10 minutes. Then, add the chicken stock, green plantains, and peanuts. Cook this mixture until the plantains have become tender, about 20 minutes. Remove the pot from the heat, and then, using an immersion blender or a food processor, puree the sauce.
  • Preheat a grill or the broiler.
  • Grill the chicken skewers until they are firm to the touch and cooked through, about 3 minutes per side. Serve with a side dish of the Sango Sauce, for dipping.

SKEWERED CHICKEN WITH LEMON BUTTER SAUCE



Skewered Chicken with Lemon Butter Sauce image

Categories     Chicken     Broil     Marinate     Parmesan     Lemon     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

1/2 cup olive oil
1/2 cup dry white wine
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon dried crushed red pepper
6 skinless boneless chicken breast halves, but into 1-inch pieces
3/4 cup dry white breadcrumbs
3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces)
12 8-inch bamboo skewers, soaked in water 30 minutes
1/4 cup (1/2 stick) butter
2 tablespoons fresh lemon juice

Steps:

  • Mix first 6 ingredients in large bowl. Add chicken; toss to coat. Cover and refrigerate 1 hour.
  • Preheat broiler. Combine breadcrumbs and Parmesan cheese in another large bowl. Remove chicken from marinade; discard marinade. Add chicken to breadcrumb mixture; toss to coat. Arrange chicken on skewers.
  • Broil chicken until cooked through, turning frequently, about 8 minutes. Transfer to platter.
  • Meanwhile, melt butter in heavy small saucepan over medium heat. Remove from heat and mix in lemon juice. Drizzle butter over chicken.

CHICKEN SKEWERS WITH COOL AVOCADO SAUCE



Chicken Skewers with Cool Avocado Sauce image

I'm always looking for lighter recipes to take on tailgate outings-and this one works fabulously for grilling. Just whip up the marinade, add the chicken and take it along to the pregame festivities. -Veronica Callaghan, Glastonbury, Connecticut

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 16 skewers (3/4 cup sauce).

Number Of Ingredients 12

1 pound boneless skinless chicken breasts
1/2 cup lime juice
1 tablespoon balsamic vinegar
2 teaspoons minced chipotle pepper in adobo sauce
1/2 teaspoon salt
SAUCE:
1 medium ripe avocado, peeled and pitted
1/2 cup fat-free sour cream
2 tablespoons minced fresh cilantro
2 teaspoons lime juice
1 teaspoon grated lime zest
1/4 teaspoon salt

Steps:

  • Flatten chicken to 1/4-in. thickness; cut lengthwise into sixteen 1-in.-wide strips. In a large bowl, combine the lime juice, vinegar, chipotle pepper and salt; add the chicken and turn to coat. Cover and refrigerate for 30 minutes. , Meanwhile, for the sauce, place remaining ingredients in a food processor; cover and process until blended. Transfer to a serving bowl; cover and refrigerate until serving., Drain chicken, discarding marinade in bowl. Thread meat onto 4 metal or soaked wooden skewers. On a lightly oiled rack, grill skewers, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until no longer pink, turning frequently. Serve with sauce.

Nutrition Facts : Calories 59 calories, Fat 3g fat (0 saturated fat), Cholesterol 17mg cholesterol, Sodium 74mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic exchanges

Tips:

  • Choose the right chicken: Use boneless, skinless chicken breasts or thighs for tender and juicy skewers.
  • Marinate the chicken: Marinating the chicken in a flavorful mixture of olive oil, herbs, and spices will enhance its taste.
  • Soak the skewers: Soaking the skewers in water for at least 30 minutes before grilling will prevent them from burning.
  • Grill the skewers over medium heat: This will help prevent the chicken from drying out.
  • Baste the skewers with sauce: Basting the skewers with espagnole sauce while grilling will keep them moist and flavorful.
  • Serve with your favorite sides: Chicken skewers can be served with a variety of sides, such as rice, potatoes, or vegetables.

Conclusion:

Chicken skewers with espagnole sauce are a delicious and easy-to-make dish that can be enjoyed by people of all ages. The chicken is tender and juicy, the sauce is rich and flavorful, and the combination of the two is simply irresistible. Whether you're grilling for a party or just a weeknight dinner, chicken skewers with espagnole sauce are sure to be a hit.

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