Chicken Skewers with Dukkah Crust

Name: Chicken Skewers with Dukkah Crust
Yield: 12 servings (24 skewers)
Ingredients: 2/3 cup balsamic vinegar; 1/3 cup honey; 2 tablespoons Dijon mustard; 1/4 cup olive oil; 24 chicken tenders, also called chicken tenderloins; 1 cup Dukkah; 1/4 cup grated Parmigiano-Reggiano cheese (about 1 ounce); 24 metal or bamboo skewers (if using bamboo skewers, soak them in water for 30 minutes before cooking)

Chicken New Year's Eve Middle Eastern Roasting Skewering Dinner Party Healthy Mustard Condiments Chicken Breast Cocktails Appetizer Snack Kebabs Easy

Save (360)

Rate

12 servings (24 skewers) Easy

Total: 1 hr Active: 20 mins

10 Ratings

Ingredients (8)

2/3 cup balsamic vinegar
1/3 cup honey
2 tablespoons Dijon mustard
1/4 cup olive oil
24 chicken tenders, also called chicken tenderloins
1 cup Dukkah
1/4 cup grated Parmigiano-Reggiano cheese (about 1 ounce)
24 metal or bamboo skewers (if using bamboo skewers, soak them in water for 30 minutes before cooking)

Try Amazon Fresh

Get fresh food news delivered to your inbox

Dukkah makes everything better. This Middle Eastern spice mix, often including sesame seeds, sumac, and hazelnuts, is most commonly combined with oil and used as a dipping sauce. This recipe coats the chicken in mustard and dukkah and is accompanied by a sweet-sour sauce of honey and balsamic vinegar.

What to buy: If you have the time, you can make your own dukkah. Otherwise look for it at gourmet grocery stores, at Middle Eastern stores, or online at Spice Bazaar.

Game plan: The vinegar-honey sauce and dukkah (if making) can be done up to 5 days ahead. Coat the chicken in the dukkah mix up to 2 hours ahead of time and then refrigerate both. When you’re ready to eat, bake the skewers and warm up the sauce over low heat until it is syrupy. For a slacker solution for the coating, substitute toasted fine breadcrumbs mixed with cumin and sesame seeds.

This recipe was featured as part of both our Wii Night! gaming menu and our Bar Snacks photo gallery.

by Aida Mollenkamp

Tips for Chicken

Tip

How to Store Chicken

Raw or cooked chicken can be stored in a refrigerator for a few days, though it’s important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.

1 of 3

Next: How to Freeze Chicken

Tip

How to Freeze Chicken

While freezing will make your chicken less tender and juicy, it is the perfect way to store the family-sized pack you bought at Costco last weekend. Remove the chicken from its original packaging and rewrap it tightly using aluminum foil, plastic wrap, or freezer paper. Double wrap if you are planning to store the chicken for more than two months. Ground chicken can last up to three months in the freezer, while chicken pieces can last up to nine.

2 of 3

Next: How to Thaw Chicken

Tip

How to Thaw Chicken

You should never thaw chicken at room temperature, as it is highly susceptible to bacteria growth. Frozen chicken should either be thawed in the microwave, in the refrigerator, or in cold water (which should be changed every 30 minutes).

3 of 3

Next: How to Store Chicken

Instructions

1Heat the oven to 350°F and arrange a rack in the middle.
2Combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer until reduced by 1/2, about 10 minutes. Set aside to cool.
3Combine mustard and olive oil in a shallow bowl and season well with salt and freshly ground black pepper. Toss chicken in mustard mixture until well coated.
4Combine dukkah and Parmigiano-Reggiano in a wide, shallow dish and mix thoroughly. Roll each tender in the dukkah mix until well coated.
5Thread a chicken tender on each skewer. Place chicken skewers on wire cooling racks. Nest each wire rack in a baking sheet and place in the oven. Bake until the meat is firm and the dukkah crust is golden, about 25 to 30 minutes. Serve the skewers with the vinegar-honey sauce.

Beverage pairing: Taittinger Brut La Française Champagne, France. There’s a lot going on in this dish, making it difficult to match with wine. A good rule to remember in cases like this is that champagne goes with everything. For this recipe, it really does work well: It has the fruit to work with the honey-vinegar sauce and a slight nutty-toastiness to pair with the dukkah.

Load Comments

Recommended from Chowhound

Take 5: The Best West Village Eats Near Stonewall for Pride

(11:55)

Video from Take 5

For this episode of Take 5, we're celebrating Pride! Join host Joey Skladany as he takes us to NYC's historic Stonewall Inn and five nearby hot spots for the ultimate guide to West Village dining.